Easy, rich, creamy, but entirely dairy free, this is a white wine vegan cream sauce you don’t want to miss! Plus, it only takes about 20 minutes to make and is loved by all types of eaters.
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Surprise, surprise, it’s me again, back with another dairy free pasta recipe!! I already have a few different vegan cream sauces but I am of the belief that more is merrier when it comes to pasta.
My mushroom broccoli rigatoni with lemon garlic cream sauce has been such a hit, but I wanted to create a dairy free white sauce that was a bit more rich, indulgent, and shall I say, adultish?!
If it has wine in the sauce, then it already gets bumped up a few notches on the adulting scale IMO.
Anyway, why will you love this sauce?! Well, it’s creamy, FULL of flavor (hi garlic and white wine), and so easy to make. It takes only about 20 minutes from start to finish, which is a total win in my book.
How to make this recipe
Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes. If you have more time to let them soak, great, that will help them soften more and make the sauce as creamy as can be.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.
Mince the garlic and add to a pan with 2 tbsp of the olive oil. Saute until golden brown and nice and fragrant, about 3 minutes.
Pour in the white wine and cook for 3-5 minutes so the flavors blend and the alcohol cooks off. You don’t want all of the liquid to evaporate, but it should not have a strong alcohol smell.
Add the mixture to a food processor with the drained and rinsed cashews, vegan parmesan, the remaining olive oil, and all of the other ingredients.
Process until completely smooth, about 30 seconds to 1 minute. The longest you process, the smoother it gets.
Taste and adjust seasonings as desired. I usually add a touch more salt and white pepper, but it’s up to you!
Pour over cooked pasta with any veggies of choice if desired and mix until the pasta is well coated. Serve immediately and enjoy!
What type of wine is best?
I suggest using a white wine that is on the drier side. You definitely don’t want to use one that is too sweet. I personally used pinot grigio for this recipe because it is a bit more neutral than other white wines.
I am certainly no wine connoisseur, but I found this article gives a nice overview of different wines and how to use them in cooking.
The only thing you want to avoid is purchasing a wine labeled as “cooking wine” because they generally have more salt and other additives and won’t yield a nice rich flavor. I know it seems counterintuitive to not use cooking wine when cooking, but trust me, you want to stick to the good stuff!
Tips for cooking with wine
It’s much easier than you may think! Plus, all of the alcohol cooks off so this recipe won’t make you drunk, promise 🙂 For this recipe, we will saute garlic, olive oil and white wine together.
This allows all of the flavors to blend together and ensures all of the alcohol cooks off. Then, you’ll just need to add all of the remaining ingredients to a food processor and processor until completely smooth!
- I do not suggest using roasted cashews in place of raw cashews. They will yield a different flavor that is not quite as pleasant for pasta.
- A lot of recipes will tell you to soak cashews overnight. However, to speed up the process of soaking cashews, I suggest using boiling water. This way, you only need to soak them for about 30 minutes as opposed to overnight.
- This pasta pairs well with some grilled chicken, or fish, or just on its own!
- This recipe calls for my homemade vegan parmesan, which is very easy, I promise! However, you are welcome to sub with regular nutritional yeast. If you do, you’ll want to add a touch more salt to the final recipe.
- This pasta is best served fresh, but it will keep in the fridge for 5 days. I recommend heating it up on the stove with a splash of milk or broth so the sauce gets nice and saucey again since it can dry out a bit in the fridge.
Try these recipes next
- The Best Roasted Garlic Mac and Cheese
- Creamy White Bean Pasta Sauce
- Vegan Tomato Basil Cream Sauce
- Vegan Vodka Sauce
Creamy White Wine Cream Sauce with Rigatoni
- Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.
- Mince the garlic and add to a pan with 2 tbsp of the olive oil.
- Saute until golden brown and nice and fragrant.
- Pour in the white wine and cook for 3-5 minutes so the flavors blend and the alcohol cooks off. You don’t want all of the liquid to evaporate, but it should not have a strong alcohol smell.
- Add the mixture to a food processor with the drained and rinsed cashews, vegan parmesan, the remaining olive oil, and all of the other ingredients. Start with 1 cup of the broth and add more as needed to thin out the sauce.
- Process until completely smooth, about 30 seconds-1 minute.
- Taste and adjust seasonings as desired.
- Pour over cooked pasta with any veggies of choice if desired and mix until the pasta is well coated.
- Serve immediately and enjoy!