Creamy Vegan Sage Potato Pasta

This is Winter comfort food at its finest.

If you are short on time, you can easily just make the sauce and use it as a regular pasta stir through.

The recipe serves 2, and takes around 30 minutes to make.

You can also watch the video for the recipe here on my IGTV channel.


1 cup raw cashews, soaked for at least 2 hours, drained and rinsed

2 tsp nutritional yeast

1 tsp dried sage leaves

1/2 tsp crushed garlic

Juice of 1 lemon

1/2 cup filtered water

Salt and pepper to taste

1 TBS olive oil

4 potatoes, peeled and either spiralised or julienne grated

Fresh parsely to garnish


Place the cashews, yeast, sage, garlic, lemon juice, water, olive oil, and salt in a high powered blender and gradually turn to high until silky smooth.

Boil the potato pasta for around 4 minutes, and then lightly pan-fry. 

Transfer to a bowl and stir through the sauce. Garnish with fresh parsley and cracked black pepper.


Sarah x

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