Cream Pasta with Cashews and No Milk or Cream
A dairy-free 1-serving cream pasta made nutty and rich by blending soy milk and roasted cashews.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This cream pasta uses blended soy milk and cashews instead of cow's milk or heavy cream, giving it a rich, nutty flavor that is easy on the stomach. Mushrooms add a chewy texture, while hot peppers cleanly balance out the natural richness of the cream sauce.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pasta noodles100 g
- Unsweetened soy milk1 pack, 200 ml
- Roasted cashews10
- Peperoncino (or cheongyang chili pepper (hot green chili))2
- Button mushrooms (or baby oyster mushrooms 1/4 pack (50 g))2
- Shiitake mushrooms1
- Olive oil4 tbsp
- Peeled garlic4
- Onion1/6
- Noodle cooking water1 ladleful, 1/2 cup (approx.)
Seasoning
- Tsuyu (or tuna extract sauce (chamchi-aek))1/2 tbsp
- Salta little
- Parmesan cheese
- Ground black pepper
- Parsley
- Reducing the noodles and increasing the mushrooms makes this a wonderful diet-friendly meal.
- You can also finely chop Cheongyang chili pepper (hot green chili) and add it at the very end.
Steps
Prepare the ingredients
Prepare 1 serving of pasta noodles (100 g), soy milk, cashews, shiitake mushrooms, and baby oyster mushrooms to replace the button mushrooms I didn't have.
You will also need onion, peeled garlic, and peperoncino.
You can also finely chop Cheongyang chili pepper (hot green chili) and add it at the very end instead of peperoncino.
Boil the pasta noodles
Pour about 10 cups of water into a pan, add 1 tbsp of salt, and once it boils, add the pasta noodles and cook for about 8~9 minutes.
Once cooked through, simply remove them without rinsing.
Do not discard the cooking water; we will use about a ladleful when making the sauce.
Slice the ingredients
Thinly slice the shiitake mushrooms and pull the oyster mushrooms apart strand by strand.
Slice the garlic into flat pieces and finely chop the onion.
Add 10 roasted cashews and 1 cup of soy milk to make the cream sauce, then blend finely.
Stir-fry the ingredients
Drizzle a generous 4 tbsp of olive oil into a pan, crumble in the peperoncino, and add the garlic and onion; stir-fry until translucent.
Add the mushrooms and stir-fry until wilted...
Pour in the blended cream sauce and a ladleful (about 1/2 cup) of noodle cooking water.
Add 1/2 tbsp of tsuyu to season and bring out umami, or tuna extract sauce (chamchi-aek) works well too.
Add a little salt, and once it comes to a bubbly boil...
Add the pasta noodles and toss everything together evenly.
Once the noodles are evenly coated in sauce, taste to check the seasoning, and finish with a little parmesan cheese and ground black pepper.
If the sauce is too thick, adjust the consistency by adding more noodle cooking water.
Finish
Sprinkle with a little parsley, and your nutty cream pasta made without milk or heavy cream is complete.
The ingredients are simple, and if you prep and slice everything while the noodles boil, it comes together in a flash.
Ppunwife's tips
- Simply lift out the cooked noodles without rinsing them.
- Do not discard the noodle cooking water; we will use about a ladleful when making the sauce.
- If the sauce becomes too thick, adjust the consistency by adding more noodle cooking water.
FAQ
How do you achieve a rich cream flavor without heavy cream or milk?
Blending 10 roasted cashews with 1 cup of unsweetened soy milk in a blender produces a rich, smooth sauce with plenty of nutty depth, completely dairy-free.
Can I use Cheongyang chili pepper instead of peperoncino?
Yes, if you don't have peperoncino, you can finely mince Cheongyang chili pepper and add it at the final cooking stage to give it a nice spicy kick.
Is it okay to substitute other mushrooms for button mushrooms?
Yes, pulling baby oyster mushrooms apart along the grain works wonderfully and provides plenty of pleasant chewy texture.
How do I fix the sauce if it becomes too thick?
Simply ladle in small splashes of the reserved noodle cooking water, stirring as you go, until you reach your desired smooth consistency.
