Vegan Broccoli Pasta with Creamy White Bean Sauce
If you’re craving a creamy broccoli pasta but don’t want to use any dairy, this vegan broccoli pasta is exactly what you’re looking for. The sauce is rich, smooth, and incredibly satisfying, made with simple pantry ingredients like white beans and cashews. It comes together in about 15 minutes, making it a great option for busy weeknights when you want something cozy, filling, and actually worth making.
I’ve been making dairy free sauces for years, especially cashew-based sauces, and this is one I come back to often. I’ve made this recipe regularly for over four years because it’s simple, reliable, and always hits the spot. The combination of cashews and white beans creates a creamy texture without needing any cream or butter, and since everything is made with pantry staples, it’s an easy go-to when I want something comforting without overthinking dinner.
If you like this kind of creamy, dairy free pasta, I have quite a few variations on the site. Recipes like my white bean pasta sauce, creamy tahini lemon pasta, dairy free creamy tomato pasta, and creamy zucchini mushroom pasta all use simple ingredients to create that same rich, comforting texture without any dairy. It’s one of my favorite ways to make pasta feel satisfying without relying on heavy cream or butter.
Ingredient spotlight
This is not a full list of ingredients, but a quick spotlight on some of the key ingredients I think are worth highlighting. Please see the recipe card for the full ingredient list.
- Cashews – Raw cashews are best for creating a smooth, creamy sauce. Soak them in boiling water for at least 5 minutes before blending so they break down easily. They’re what give this pasta its rich, dairy-free creaminess.
- White Beans – Cannellini beans or great northern beans work best here. They blend smoothly and have a mild flavor that keeps the sauce creamy without being overpowering. Be sure to rinse and drain canned beans well before using. (I don’t recommend chickpeas, they can make the sauce slightly gritty and have a stronger flavor.)
- Lemon Juice – Don’t skip the lemon juice, it helps balance the richness of the sauce and cuts through any bitterness from the broccoli, making everything taste brighter and more flavorful.
- Broccoli – Cut the broccoli into small, bite-sized pieces so it cooks quickly with the pasta. You can use fresh or frozen, both work well since the broccoli cooks right in the pasta water during the last minute or two.
Step by step instructions
Bring water to a boil, add cashews to a bowl and cover with boiling water. Let soak at least 5 minutes. While the pasta is cooking, cut broccoli florets into small, bite size pieces. Make the sauce. Drain the water from the cashews and beans and discard the water. Add the cashews, beans, vegetable broth, lemon juice, salt, garlic powder and italian seasoning to the blender Blend on high for 1-2 minutes until the sauce is completely smooth. During the last 1 minute of cooking, add the broccoli florets to the pot with the pasta. Drain the pasta and broccoli and add it back to the pot. Add the dairy free sauce to the pasta. Stir well until the pasta is well coated. Test for salt and enjoy.
Tips for succeess
- Use mostly florets – Stick mostly to the florets and avoid too much of the stalk, since the stems take longer to soften.
- Short on time? Use pre-cut or frozen broccoli – Store-bought florets or frozen broccoli both work well; just cut larger pieces down if needed.
- Add nutritional yeast or parmesan for a cheesy flavor – For a more “mac and cheese” vibe, add 2–3 tablespoons of nutritional yeast before blending. For a more alfredo flavor, add some parmesan cheese (dairy free or regular)
- Use a high-protein pasta – Using a lentil or chickpea based pasta adds both protein and fiber, making this meal more satisfying and balanced.
- Rinse beans well (and soak briefly if needed) Rinse and drain canned beans thoroughly. I personally like to soak them in fresh water for a few minutes to really get any of that canning liquid off.
- Batch and freeze broth – Freeze leftover vegetable broth in small portions so you always have some ready to use.
Creamy Vegan Broccoli Pasta (Easy Dairy-Free Recipe)
Ingredients
- ⅓ cup cashews
- 1 can white beans
- 1 cup vegetable broth
- ½ medium lemon
- 1.5 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 8 oz gluten free pasta - lentil or chickpea for more protein
- 3 cups broccoli florets
Instructions
- Bring a large pot of water to a boil.
- Soak cashews (I cover with boiling water from an electric kettle – see other options below).⅓ cup cashews
- Rinse and drain the white beans. Soak in fresh water.1 can white beans
- Chop the broccoli florets into small bite-size pieces.3 cups broccoli florets
- When water comes up to a boil, add pasta and cook according to package directions.8 oz gluten free pasta
- Make the creamy white sauce: drain cashews (discard water), drain beans. Add cashews, beans, vegetable broth, lemon juice and spices to a high speed blender. Blend on high at least 1 minute until thick and creamy.⅓ cup cashews, 1 cup vegetable broth, ½ medium lemon, 1.5 teaspoons sea salt, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, ¼ teaspoon crushed red pepper flakes (optional), 1 can white beans
- With 1 minute left on the pasta, add the broccoli florets to the boiling pasta water.3 cups broccoli florets
- Drain pasta and broccoli. Return to the pot. Add creamy white sauce and stir well. Serve hot.
Recipe Notes
- Soak the cashews first – Soak cashews in boiling water for at least 5 minutes to ensure a smooth, creamy sauce. (If using roasted cashews, soak a bit longer.)
- Cut broccoli small – Chop broccoli into small, bite-sized pieces so it cooks quickly with the pasta.
- Use vegetable broth for more flavor – Vegetable broth gives the sauce a deeper, more savory flavor than water.
Nutrition Information
Common questions
Can I make this nut-free?
Yes, you can substitute the cashews with raw sunflower seeds (soaked) or hemp hearts. The flavor will be slightly different, but the sauce will still be creamy.
Can I make this with frozen broccoli?
Yes! Break down any large florets of broccoli before adding them to the water. Give the frozen broccoli about 15 seconds longer to cook than you would fresh.
Can I make this in advance?
Yes, this recipe is great as leftovers, but may need some extra water or broth added when reheating to loosen up the sauce.
How to store leftovers
Store in the fridge for up to 4 days and reheat on the stove or in the microwave with a splash of water or broth.
