Cashew nut pasta ~ vegan of course

I’ve shared recipes before that contain cashews all ground up but this one is a little different because I am currently without my coffee grinder for grinding nuts. It is on a ship somewhere between New Zealand and Scotland. So I decided to buy some cashew butter instead which is just like peanut butter except with cashews. Why didn’t I ever think to do this before??? It’s wonderful and so easy.


1 red onion
2 cloves of garlic
1 carrot
2 stalks of celery
2-3 spring onions
a bunch of curly kale
a handful of pine nuts
half a jar of cashew butter (I used half of a 170g jar)
1 tblsp of cider vinegar
1 vegetable stock cube
1 can of chopped tomatoes
about half a cup of water


Chop the onions and fry in olive oil until soft. Add the garlic and fry for about half a minute then add everything else. Cook for about 5 – 10 minutes and serve with pasta. Easy!


14 responses to “Cashew nut pasta ~ vegan of course”

  1. I don’t think I have ever ever followed a recipe word for word or ingredient for ingredient ever ever. This sounds like something I would make. I will probably leave out the pine nuts and cashew butter and put in some cooked dried beans of some kind. lol Maybe some cabbage that was chopped and browned. It would probably be more stewy looking than yours and would be served with rice.
    Changed the whole thing. 😦

    • I rarely follow recipes too and usually end up adapting them to fit whatever I’ve got in the fridge and pantry. But I think it’s absolutely fine to do this. Recipes are good for ideas.

  2. That looks yummy Rachel – will have to give it a go. Kale is very popular but I’ve gone back to using spinach or silverbeet as I prefer the taste and texture. Nutritionally there’s not a lot of difference. Kale is good for oven baked chips of course.

    • I love kale but spinach and silverbeet are great too. Kale is very popular because it’s so easy to grow. Silverbeet is also pretty easy but I think kale is even easier.

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