I'm not sure if the broccoli hate is real or just a cliché, because I've loved broccoli forever — so this creamy vegan broccoli pasta is for all the broccoli lovers out there. The sauce gets its body from soaked cashews and its brightness from white wine vinegar and mustard, giving it more acidity than a typical creamy pasta sauce — almost like a warm salad dressing coating every noodle. This dish is best enjoyed hot, straight from the pan.

Why You'll Love This Recipe

• Dairy-free and creamy, thanks to a simple soaked cashew sauce — no vegan butter or cream needed
• Bright, tangy flavor from white wine vinegar and mustard instead of a heavy, one-note cream sauce
• Loaded with vegetables — broccoli, artichoke hearts, onion, and garlic in every bite
• Ready in about 30 minutes, making it an easy weeknight vegan dinner
• Naturally dairy-free and easy to make gluten-free with your favorite pasta swap

Watch the full recipe video here

Ingredients

For the dish:

• 3 cups chopped broccoli
• 1 large onion, diced
• ½ cup chopped artichoke hearts
• 3 garlic cloves, sliced
• 1 tablespoon dried oregano
• 8 ounces pasta
• Olive oil
• Fresh cilantro, for serving

For the creamy cashew sauce:

• ⅓ cup raw cashews (soaked to soften)
• ½ cup water
• 2 tablespoons white wine vinegar
• 1 teaspoon mustard
• A handful of fresh parsley, roughly chopped
• ½ teaspoon salt

How to Make Vegan Broccoli Pasta

1. Cook the pasta. Bring a pot of salted water to a boil, then cook the pasta according to the package directions, draining it 1 to 2 minutes before the indicated cooking time. Reserve about 1 cup of the pasta cooking water before draining.
2. Sauté the aromatics. While the pasta cooks, finely dice the onion and slice the garlic. Heat a pan over medium heat, add about 1 tablespoon of olive oil and the oregano, then add the onion and garlic. Mix well and cook until the onion starts to soften and turn golden.
3. Cook the broccoli. Add the chopped broccoli to the pan and stir to combine. Season with ½ teaspoon of salt, then add about ½ cup of water (or reserved pasta water). Cover with a lid and cook for about 5 minutes, until the broccoli is tender.
4. Blend the sauce. While the broccoli cooks, add all the creamy sauce ingredients to a blender and blend until smooth.
5. Combine everything. Once the broccoli is tender, fold in the chopped artichokes. Add the cooked pasta to the pan, then pour in the blended cashew sauce along with an extra ½ cup of reserved pasta water. Mix well and remove from heat.
6. Serve. Serve immediately, topped with chopped fresh cilantro.

Recipe Tips & Variations

For more acidity: This dish is also delicious with an extra drizzle of your favorite vinaigrette on top — don't be afraid to add more tang.

Swap in other vegetables: Mushrooms, zucchini, and cauliflower all work well in place of or alongside the broccoli. You can also roast the vegetables in the oven instead of cooking them on the stovetop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant-based milk to loosen the sauce, since it will thicken as it sits.

Frequently Asked Questions

Do I need to soak the cashews?
Yes, soaking softens the cashews so they blend into a smooth, creamy sauce rather than a gritty one. Soak them in water for at least 4 hours, or in hot water for about 15–20 minutes if you're short on time.

Can I make this recipe gluten-free?
Yes — simply swap in your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.

Can I make the cashew sauce nut-free?
Sunflower seeds (soaked the same way as the cashews) are a common substitute if you need this dish nut-free.

Can I make this ahead of time?
This pasta is best served fresh and hot, since the sauce is creamiest right after mixing. If you do make it ahead, reheat gently with a splash of water to bring the sauce back to life.