Avocado Cream Pasta with Cherry Tomatoes + Cashew Parmesan {vegan, gf}


A simple and satisfying weeknight pasta dish – with a creamy avocado and cashew based sauce, the last of the Summer cherry tomatoes and a healthy sprinkle of vegan cashew parmesan. For a gluten free option just sub in gf pasta!

I’ve made variations of avocado pasta before, but I generally just made a kind of ‘guacamole’ sauce, it wasn’t creamy exactly. For this one however, I’ve added cashews and coconut milk to up the creamy factor and make it into more of a cream sauce. The nutritional yeast and optional white miso add a cheesy flavour, reminiscent of parmesan, that makes this +++++ crowd pleasing.

A bunch of peppery basil leaves thrown in is all that’s needed to round out the flavours; if you can get your hands on purple basil (I’m growing some in a little pot on the deck), use it! The colour contrast is too pretty to pass up.

You can use gluten free pasta for a gluten free version if you’d like, It’s actually what I used in this recipe – I used this amaranth and rice spaghetti and it turned out perfectly. Though a good quality durum wheat spaghetti (or linguine / fettucine) would be dreamy.

The cashew parmesan is essentially the same as the one from the Oh She Glows cookbook by Angela Liddon, and It’s delicious. I use it on everything (thanks Angela!). I always make a double batch so that I can use as much as I want on my pasta and still have enough left to sprinkle on top of other dishes in the week (it should last about 2 weeks in the fridge).

Avocado Cream Pasta with Cherry Tomatoes + Cashew Parmesan {vegan, GF}

vegan, dairy free, egg free, soy free, gf option
A simple and satisfying weeknight pasta dish – with a creamy avocado and cashew based sauce, the last of the summer cherry tomatoes and a healthy sprinkle of vegan cashew parmesan. For a gf option just sub in gf pasta!
Servings 4



  • 1/2 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1/2 tsp miso paste
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder


  • 1 large ripe avocado flesh scooped
  • 1 cup raw cashews soaked overnight in cold water or for about 2 hours in boiled water
  • 1/2 cup water
  • 1/3 cup coconut milk
  • 1/3 cup olive oil
  • 1/3 cup nutritional yeast
  • juice of about 1 medium – large lemon or to taste
  • 1 tsp white wine vinegar
  • 1/2 tsp white miso optional – for extra cheesy flavour
  • 2 medium garlic cloves peeled
  • 1 tsp fine sea salt + more to taste
  • roughly 10 – 15 grinds of a pepper mill


  • 500 g spaghetti / linguine / fettucine use gluten free pasta if gf
  • 500 g / about 3 cups cherry tomatoes halved
  • small bunch of purple basil / regular basil leaves finely sliced (reserve a small handful for the top of the pasta)
  • sea salt & cracked black pepper
  • quality olive oil
  • aleppo pepper flakes optional



  • Place all of the ingredients in a food processor and process on high until the mix is fine and crumbly/powdery. Place in a sealed jar and keep in the fridge until you are ready to eat.*


  • Drain and rinse the cashews, then place in the blender with all of the other ingredients. Blend on high until creamy, smooth and emulsified, about 1 minute or so (try not to over blend as the olive oil may become bitter). Taste and add more lemon / salt / pepper if you feel it needs it. Keep the blender covered while you cook the pasta.
  • Cook the spaghetti in well salted boiling water until al dente, then drain, reserving about 1/2 cup of the pasta water to thin the avo sauce later. Place the spaghetti back in the cooking pot (heat turned off), and pour most of the sauce into the pot along with the halved cherry tomatoes and most of the basil. Toss together until the pasta is well coated. Now taste and add more sauce if you feel it needs it, and/or a little reserved pasta water to thin it out and keep the sauce silky.
  • Twirl big mounds of pasta into bowls and top with a generous sprinkling of cashew parm, the reserved basil, a few cracks of pepper, a little drizzle of quality olive oil and a tiny sprinkle of flaky sea salt. If you're feeling it, a little sprinkle of aleppo pepper flakes would not go astray! Serve with more cashew parm at the table. Eat asap.

Join the Conversation

  1. Wow, Byron Bay could not sound more like a perfect dream! Food, yoga, the beach, and nearby parks? Definitely adding that to the “to travel” list. 🙂

    I’m SO excited that you used purple basil in this recipe! We were just given a purple basil plant last week, and I’ve been in love with it and wondering why I haven’t seen more of it around! This recipe looks absolutely delicious and I’m bookmarking it so I make sure to give it a try–welcome back, and way to come back with a bang 🙂

    1. Thanks Alexa!! It really is the best place – definitely visit if you ever have the opportunity 🙂 Ah yay for purple basil! It’s lovely isn’t it?! I agree, not sure why it’s not around more. I suppose because it’s hard to find in stores, so unless you grow it, there’s not much chance of finding it unless you live in a bigger city. If you do give the recipe a try let me know how it goes 🙂 and thank you again for that beautiful blog post! <3

  2. This looks amazing Bek!! Spring is in full swing here, and as we are planning our garden, this definitely inspires me to plant cherry tomatoes and purple basil!! YUM!!

    1. Thank you Jackie! That sounds amazing 🙂 Growing purple basil was definitely a good move, it adds so much flavour and colour to everything, I hope you end up planting some! And home-grown tomatoes just can’t compete with store-bought can they?! So delicious <3

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