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Vegan Cajun Pasta

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5 from 1 review

  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 4 cups penne pasta
  • 1 cup cashews, soaked
  • 3/4 almond milk
  • 3 cloves garlic
  • 1 small yellow onion, diced
  • 3 tsp cajun seasoning
  • 1/4 tsp lemon pepper
  • 1/4 dried basil
  • 1 14.5oz can fire roasted diced tomatoes
  • Salt/Pepper as needed


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Add the vegan butter to a pan over medium heat, add the onions and cook for 3-4 minutes until lightly golden. Now add the garlic and cajun seasoning. Cook for an additional 3-4 minutes. Remove from heat and set aside.
  3. In a high power blender add the soaked cashews, lemon pepper, basil, almond milk, cooked onions, salt and pepper as desired. Blend until smooth.
  4. Pour the sauce into the pot with the cooked, drained pasta. Combine. Fold in the canned tomatoes. Serve warm.


You can use lemon juice if you don’t have lemon pepper

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1