Cashew Alfredo Pasta with Crispy Anchovies

Rich, creamy, and full of bold personality, this Cashew Alfredo Pasta with Crispy Anchovies is where comfort food meets gourmet flair. Imagine silky noodles coated in a velvety, dairy-free Alfredo sauce made from cashews, topped with sweet blistered cherry tomatoes and the salty crunch of golden anchovies. Every forkful is a little dance between creamy and crispy, mellow and punchy. It’s the kind of pasta dish that makes you feel like you’re indulging, even when it’s packed with nourishing ingredients.

Behind the Recipe

This recipe was born from one of those nights when I craved something creamy but didn’t want to reach for the heavy cream. I had cashews soaking in the fridge and a tin of anchovies just waiting to be used. What started as a quick experiment turned into one of the most satisfying meals I’ve made. The cashew sauce is smooth, garlicky, and slightly nutty, while the anchovies add that unexpected, addictive crunch on top. It’s comfort food, reimagined.

Recipe Origin or Trivia

Cashew-based sauces have long been a staple in plant-based cooking, offering a creamy, luscious texture without the dairy. Alfredo sauce, originally from Italy, is traditionally made with butter, cream, and cheese, but this version flips the script. We blend soaked cashews with garlic, lemon, and nutritional yeast to mimic the richness, all while keeping it light. The crispy anchovies are a nod to Mediterranean cuisine, where anchovies are often pan-fried and served with pasta or toast.

Why You’ll Love Cashew Alfredo Pasta with Crispy Anchovies

Versatile: Perfect for weeknight dinners or elevated weekend meals.

Budget-Friendly: Uses pantry staples and affordable ingredients.

Quick and Easy: Ready in under 30 minutes with minimal prep.

Customizable: Make it vegan by omitting the anchovies or gluten-free with alternate pasta.

Crowd-Pleasing: Creamy, savory, and deeply satisfying.

Make-Ahead Friendly: Sauce can be made in advance and stored in the fridge.

Great for Leftovers: Reheats well and keeps the flavor intact.

Chef’s Pro Tips for Perfect Results

Want the creamiest sauce and crispiest topping? Here’s how to get it just right:

1. Soak your cashews in hot water for 20 minutes if you’re short on time—they’ll blend smoother.
2. Blend the sauce until completely silky. A high-speed blender works best.
3. Roast or blister the cherry tomatoes for extra sweetness and depth.
4. Pan-fry anchovies until golden and crisp, not chewy.
5. Toss the pasta with the sauce while it’s still hot to help it absorb the flavor.

Kitchen Tools You’ll Need

No special equipment, just a few trusty basics:

Blender or Food Processor: To create the creamy cashew sauce.

Large Pot: For boiling your pasta.

Skillet or Frying Pan: For crisping anchovies and cooking cherry tomatoes.

Tongs or Pasta Spoon: For easy tossing and serving.

Colander: To drain pasta efficiently.

Ingredients in Cashew Alfredo Pasta with Crispy Anchovies

Each ingredient contributes to a beautiful balance of flavors and textures:

1. Raw Cashews: 1 cup, soaked. The creamy base of the Alfredo-style sauce.
2. Dry Spaghetti: 12 ounces. The classic noodle that carries the sauce perfectly.
3. Cherry Tomatoes: 1 cup, halved. Adds sweetness and brightness.
4. Garlic: 3 cloves. Brings depth and aroma to the sauce.
5. Olive Oil: 2 tablespoons. Used to fry anchovies and tomatoes.
6. Lemon Juice: 1 tablespoon. Brightens the sauce and balances the richness.
7. Nutritional Yeast: 3 tablespoons. Adds cheesy, umami flavor to the sauce.
8. Salt and Pepper: To taste. Essential for seasoning the sauce and pasta.
9. Anchovies: 1 small tin (2 ounces), drained. Fried until crispy for a salty crunch.
10. Fresh Parsley: 1 tablespoon, chopped. For a final burst of freshness.

Ingredient Substitutions

Swap or adjust based on what you have:

Cashews: Blanched almonds or silken tofu for similar creaminess.

Nutritional Yeast: Parmesan (if not vegan) or omit for a subtler flavor.

Anchovies: Use capers or toasted breadcrumbs for a vegetarian crunch.

Spaghetti: Use linguine, fettuccine, or gluten-free pasta.

Cherry Tomatoes: Sun-dried tomatoes or roasted red peppers.

Ingredient Spotlight

Cashews: When soaked and blended, cashews transform into a smooth, rich sauce that rivals any cream-based version. They’re also loaded with healthy fats and protein.

Anchovies: Tiny but mighty, anchovies bring an umami punch and crisp texture that perfectly contrasts the creamy sauce.

Instructions for Making Cashew Alfredo Pasta with Crispy Anchovies

Let’s bring this dish to life. Follow these easy steps for a bowl of creamy, crispy pasta goodness.

1. Preheat Your Equipment:
   Boil a large pot of salted water and preheat a skillet over medium heat with 1 tablespoon olive oil.
2. Combine Ingredients:
   While water heats, sauté halved cherry tomatoes in the skillet until blistered. Remove and set aside.
3. Prepare Your Cooking Vessel:
   Add spaghetti to boiling water and cook according to package instructions. Drain and reserve 1/2 cup of pasta water.
4. Assemble the Dish:
   Blend soaked cashews, garlic, lemon juice, nutritional yeast, 1/2 teaspoon salt, and 1/2 cup water (or pasta water) until smooth and creamy.
5. Cook to Perfection:
   Return pasta to the pot. Pour the cashew sauce over and toss to coat. Add a splash of reserved pasta water if needed for consistency.
6. Finishing Touches:
   In the same skillet, heat remaining olive oil. Fry anchovies for 1–2 minutes per side until crispy. Add tomatoes back to the pasta, top with crispy anchovies and chopped parsley.
7. Serve and Enjoy:
   Plate and serve warm, garnished with extra parsley and black pepper.

Texture & Flavor Secrets

This dish hits every texture note—creamy noodles, juicy tomatoes, and crispy anchovies. The cashew sauce is velvety and rich, clinging to each strand of spaghetti, while the anchovies crackle with every bite. The lemon juice and parsley keep it fresh and vibrant.

Cooking Tips & Tricks

Keep these tricks in mind for an even better result:

• Blend the sauce until it’s ultra-smooth for that true Alfredo feel.
• Don’t overcook the anchovies—they crisp quickly.
• Use pasta water to thin out the sauce and help it cling.
• Taste and adjust the salt after adding anchovies—they bring natural saltiness.

What to Avoid

To keep everything tasting amazing:

• Avoid using raw, unsoaked cashews—they won’t blend smooth.
• Don’t skip the lemon—it balances the richness.
• Don’t burn the anchovies—watch closely, they cook fast.

Nutrition Facts

Servings: 4
Calories per serving: 475

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

The cashew Alfredo sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently with a splash of water. Store leftover pasta in an airtight container for up to 3 days. For the best texture, crisp anchovies fresh when serving again.

How to Serve Cashew Alfredo Pasta with Crispy Anchovies

Serve warm, garnished with extra parsley and lemon zest. Pair with a crisp green salad or sautéed greens. A chilled glass of white wine or sparkling water with lemon is perfect on the side.

Creative Leftover Transformations

Turn extra pasta into new meals:

• Bake into a pasta casserole with breadcrumbs on top.
• Add sautéed veggies and turn into a pasta salad.
• Reheat in a skillet with extra olive oil for a crispy pasta toss.

Additional Tips

• Add a pinch of chili flakes for heat.
• A drizzle of olive oil at the end enhances richness.
• Stir in spinach or kale for a green boost.

Make It a Showstopper

Presentation makes all the difference. Serve in shallow bowls, swirl the pasta neatly, and layer crispy anchovies on top. A sprinkle of parsley and a lemon twist adds color and freshness.

Variations to Try

• Vegan Version: Omit anchovies and top with crispy capers or roasted chickpeas.
• Spicy Alfredo: Add red pepper flakes or hot sauce to the cashew blend.
• Herby Sauce: Blend basil or spinach into the sauce for a green twist.
• Mushroom Mix-In: Add sautéed mushrooms for an earthy flavor layer.
• Garlic Lover’s Edition: Double the garlic in the sauce and add roasted garlic on top.

FAQ’s

Q1: Can I make the cashew sauce ahead?

Yes, it keeps in the fridge for up to 3 days.

Q2: Can I use a different pasta shape?

Absolutely—penne, linguine, or fettuccine all work well.

Q3: Is there a substitute for anchovies?

Try capers, toasted breadcrumbs, or crispy onions for a salty crunch.

Q4: Can I freeze the sauce?

Yes, freeze in an airtight container for up to a month. Thaw before reheating.

Q5: Do I need to peel the cashews?

Nope, just soak and blend until smooth.

Q6: How do I make it nut-free?

Use silken tofu or sunflower seeds instead of cashews.

Q7: Is nutritional yeast necessary?

It adds cheesy flavor, but you can omit or replace with parmesan if not vegan.

Q8: Can I skip the tomatoes?

Yes, but they add a nice sweet contrast to the sauce and anchovies.

Q9: Will the anchovies make it too fishy?

Not at all—when crisped, they add a salty crunch without overpowering.

Q10: Can I serve it cold?

This pasta is best warm, but leftovers can be eaten chilled or at room temp.

Conclusion

Cashew Alfredo Pasta with Crispy Anchovies is a creamy, savory, and totally satisfying dish that blends plant-based indulgence with bold, umami-packed flavor. Whether you’re looking to impress or just treat yourself, this dish is a total win. Trust me, it’s worth every twirl of the fork.

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