Creamy Cajun Pasta with Seasoned Chickpeas

This bowl of Creamy Cajun Pasta is: Creamy, Dairy-free, Family Friendly, Packed with Flavor!


Cajun Cashew Sauce:

  • 1 ½ cup cashews, soaked for at least 3-4 hours
  • 1 cup unsweetened dairy-free milk
  • Juice of 1/2 a Lemon
  • 1/4 cup Nutritional Yeast
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp cumin
  • 1 tsp chili powder
  • Salt/Pepper, to taste

Seasoned Chickpeas:

  • 1 tablespoon Oil
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • 1 lb Pasta of choice, cooked (450g)


  1. Preheat your oven to 375 degrees Fahrenheit (190.5 C).
  2. In a medium bowl combine all the seasoned chickpeas ingredients and toss. Spread the seasoned chickpeas on a large baking pan evenly, avoid stacking. Bake chickpeas for 20 minutes.
  3. In a high powered blender or food processor combine all of the cajun cashew sauce ingredients together. Blend for 2-3 minutes or until smooth and creamy.
  4. Toss pasta with the cashew sauce and divide into bowls. Add the seasoned chickpeas to the top of your pasta. Garnish with salt, pepper, and thyme.
  5. Leftovers will last 2-3 days in the fridge in an airtight container. Garnish your noodles after you reheat them, not before.

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LunchDinnerItalianGluten Free

Guest Blogger Marissa – It’s All Good Vegan

2017 is when I officially went vegan, cutting out all dairy products. It all began when my husband and I started watching vegan documentaries that informed us on what kinds of things were in our foods. See all recipes by Marissa

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