This pasta comes together easily and has a bit of a kick from the chipotle!

Creamy Chipotle Pasta [Vegan]



  • 1 Lb. Spaghetti
  • 1 cup Raw Cashews
  • 2 1/2 cups Filtered Water
  • 2 tablespoons Vegan Butter
  • 1-2 Chipotle Pepper + 1 Tbsp. Chipotle Pepper Sauce From The Canned Adobo Peppers
  • 2 Shallots, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 1/2 tablespoons Fresh Lemon Juice
  • Sea Salt & Fresh Black Pepper, to taste
  • Fresh Cilantro, for garnish (optional)


  1. Start by bringing salted water to a boil to cook your pasta, cook according to packaged directions.
  2. In your high-speed blender combine the cashews, water, chipotles, lemon juice, sea salt and black pepper. Blend until smooth, this take 2-3 minutes, taste and adjust seasoning with additional salt and pepper to taste, set aside.
  3. In a large deep sauté pan, melt the butter add the shallots and minced garlic and cook over low heat for 5 minutes. Keep your eye on it, and stirring occasionally, you don’t want to burn it.
  4. Once the shallots are soft, add the blended cashew cream and cook stirring over medium heat for 3-5 minutes. The sauce will thicken, taste again and adjust seasoning. Add the cooked pasta to the sauce and toss everything together.
  5. Serve and top with fresh cilantro, enjoy!