1. Why do I have to soak the cashews? What do they do?

Soaking raw cashews in hot water softens them dramatically. This allows them to break down completely in a blender, transforming into an incredibly smooth, creamy, and neutral-flavored base that mimics heavy cream without any of the dairy. It’s the key to the luxurious texture of this pasta sauce.

2. Can I make this Cashew Cream Cajun Chicken Pasta vegan?

Absolutely! This dish is very easy to make into a creamy cajun veggie pasta. Simply omit the chicken (or replace it with sautéed mushrooms or chickpeas), and be sure to use vegetable broth. The rest of the recipe is already completely plant-based.

3. Is the nutritional yeast necessary? What is it?

While you can make the recipe without it, nutritional yeast is highly recommended. It’s a deactivated yeast with a nutty, cheesy, and savory flavor. It's a key ingredient in dairy-free cooking that adds a depth of flavor that helps replicate the umami you’d normally get from parmesan cheese.

The Best Creamy Cashew Cream Cajun Chicken Pasta Gluten-Free

Description

The ultimate creamy Cashew Cream Cajun Chicken Pasta that is both gluten-free and dairy-free! A rich, silky cashew cream sauce is tossed with spicy chicken, tender vegetables, and gluten-free pasta for a truly satisfying and healthy comfort food meal.

Ingredients

Scale

3/4 cup raw cashews

12 ounces gluten-free pasta

3 tablespoons olive oil, divided

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1/2 small yellow onion, finely diced

1/2 a large red pepper, thinly sliced

1/2 a large yellow or orange pepper, thinly sliced

3 cloves of garlic, chopped

2 tablespoons tomato paste

2 tablespoons Cajun seasoning (or a mix of 1 tsp each of onion powder, garlic powder, oregano, paprika, plus thyme & cayenne)

1 1/2 cups broth (chicken or vegetable)

2 tablespoons nutritional yeast

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

Fresh parsley, to garnish (optional)

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Instructions

1. Cover raw cashews with just-boiled water and let soak for at least 30 minutes. Meanwhile, cook gluten-free pasta according to package directions. Reserve about 3/4 cup of the starchy cooking water before draining.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, sprinkle with 1 tsp of the Cajun seasoning, and cook until browned and cooked through. Remove to a plate.

3. Add the remaining 1 tbsp olive oil to the skillet with the onion, bell peppers, and garlic. Sauté for 3-4 minutes until tender.

4. Stir in the tomato paste and the remaining Cajun seasoning. Cook for 1 minute more until fragrant.

5. Drain the soaked cashews. Add them to a high-speed blender with the broth, nutritional yeast, salt, and pepper. Blend on high until completely smooth and creamy.

6. Return the skillet to medium-low heat. Add the cooked pasta, cooked chicken, and the cashew cream sauce. Stir to combine.

7. Bring to a simmer, then add the reserved pasta water a little at a time until the sauce reaches your desired consistency.

8. Season to taste with more salt and pepper, garnish with parsley, and serve immediately.

Notes

Quick Soak Tip: If you’re short on time, you can simmer the cashews on the stovetop for 10 minutes instead of soaking.

Storage: Leftovers will keep in the refrigerator for 4-5 days in a sealed container.

Reheating: The sauce will thicken in the fridge. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce and make it creamy again.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner, Pasta
Method: Sautéing, Blending
Cuisine: American, Cajun

Nutrition

Serving Size: 1 serving
Calories: 489
Sugar: 3.3g
Sodium: 857mg
Fat: 19.2g
Saturated Fat: 3g
Unsaturated Fat: 16.2g
Trans Fat: 0g
Carbohydrates: 54.9g
Fiber: 4.1g
Protein: 26.6g
Cholesterol: 56.4mg