So, as I mentioned, I’m delighted to have discovered nutritional yeast. Here was my first recipe, which was basically make or break.

Vegan creamy pasta with nutritional yeast, almond milk and cashews


  • 1 head broccoli
  • 3 sprigs kale
  • 1/3 cup cashews
  • 1/3 cup nutritional yeast/ savoury yeast flakes (nooch)
  • 2 cups almond milk
  • 2 cups pasta
  • 1TB butter (I used nuttlex)
  • 1TB flour (I used wholegrain spelt flour)


Chop the broccoli and kale into small pieces and put them in the steamer part of your saucepan. Boil the kettle and put the pasta in the bottom saucepan with some salt. Start cooking them both, checking on the broccoli and kale every now and again (I ended up taking it off the heat about 2/3 of the way through and letting it sit for another few minutes while the pasta finished cooking).

Meanwhile, put the cashews and nooch in a food processor and give it a blast until it is all finely chopped.

Start making a bechemal sauce. You put the butter into a sauce pan and let it melt, then put in the flour and stir around until it is all heated (sometimes you can tell because it bubbles). Then, gradually add a little bit of almond milk at a time, continuing to stir, until you have a smooth sauce. Once it is mixed and heated through, add the nooch/ cashew mix.

I then put it all together with the drained pasta in a bowl and mixed it together, plated up and then sprinkled with a little bit of cajun seasoning.

This made three decent bowls worth (leftovers for work… yesssss!). When I reheat though, I’ll probably add some water to the bowl so it isn’t too dry.

Vegan Creamy Pasta with nutritional yeast and cashews