Raw Vegan Pasta with Creamy Cashew Curry Sauce

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Raw Vegan Pasta with Creamy Cashew Curry Sauce

Raw Vegan Pasta with Creamy Cashew Curry Sauce

Raw Vegan Pasta with Creamy Cashew Curry Sauce

This cold raw vegan “pasta” dish is made from sweet potato spirals and bell peppers and topped with a creamy cashew curry sauce. It contains 400% of your daily Vitamin C intake and nearly 14 grams of protein.

Because eating plant-based isn’t hard enough to get used to, I decided I would take a few days this week and try to follow a raw food diet. My goal was to detox after I ate too much dairy for the first time in three months. While this is not something I will do every day, I did learn that there are some differences between a raw food diet and raw veganism.

I’ve read some articles that say raw veganism means nothing is heated, while a raw food diet allows for 25 percent cooked food. I also saw other places where food can be heated to 118 degrees and still qualify as raw vegan. This would mean you could lightly steam your vegetables. Considering that some vegetables like onions, tomatoes and artichokes have more nutrients when cooked, this is something to keep in mind if you eat raw vegan every day.

Raw Vegan Pasta with Creamy Cashew Curry Sauce

For my first raw vegan dinner, I made a mock pasta with cream sauce. I used spiraled sweet potatoes as my noodles and tossed them with some colorful bell peppers. The longer the pepper is on the vine, the more nutrition it contains. Because of this, I chose to use a red pepper. They contain 11 times more beta carotene and one and a half times more Vitamin A than a green pepper. Yellow peppers are also high in beta carotene. I used a large one to add both vitamins and some color to my dish.

Creamy Cashew Curry Sauce

For the sauce, I soaked a cup of cashews in boiling hot water for about an hour. I tossed them in a food processor with 1 1/2 cups of unsweetened almond milk and 1/4 tsp of black pepper. For the curry flavors, I made a blend of spices using turmeric, ground coriander, cumin and ground cardamom and added it to the processor.

Raw Vegan with Creamy Cashew Curry Sauce

If you are not using a food processor or a high-powered blender, I would recommend soaking cashews in water overnight. Also remember that standard cashews you find at the grocery store are salted and/or roasted in oil. You want raw cashews any time you are making a dairy-free sauce or cheese.

Pulse the cashew mix on high. Stop every few minutes and scrape down the sides with a rubber spatula. The mixture will seem grainy at first so keep pulsing until it is smooth. If you need to add more liquid, slowly add a tbsp of almond milk at a time. The sauce should be thick like an alfredo sauce and should coat the back of a spoon.

Raw Vegan Creamy Cashew Curry Sauce

To assemble, use spiralized “noodles” from one medium sweet potatoes and top with half of your diced bell peppers. I like to add some thinly sliced basil leaves, as I find basil is a nice addition to curry sauce. Top the noodles with half of the creamy cashew sauce. I like to using a piping bag (or even a Ziploc with a snipped corner) and drizzle it over the pasta.

Raw Vegan Pasta with Creamy Cashew Curry Sauce

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2

Serving Size: 1

Raw Vegan Pasta with Creamy Cashew Curry Sauce


  • 2 medium sweet potatoes
  • 1 large yellow bell pepper
  • 1 medium red bell pepper
  • 3-4 basil leaves, thinly sliced
  • 1 cup soaked raw cashews
  • 1 1/2 cups of unsweetened almond milk
  • 1 tbsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp black pepper
  • 1/4 tsp salt


    For the Pasta
  1. Cut the sweet potatoes into spirals using a spiralizer. You can peel the potatoes if you would like, but it is not necessary.
  2. Slice both peppers into strips and divide into two equal portions, one for each serving.
  3. For the Sauce
  4. Combine soaked raw cashews with the almond milk and spices in a food processor. Blend together for several minutes, stopping often to scrape down the sides of the mixing bowl. Continue to blend until the sauce is thick and creamy.
  5. Serving the Dish
  6. For each serving, top one spiralized medium sweet potatoes with half of the pepper mixture. Slice 2 basil leaves per dish and toss.
  7. Drizzle the creamy cashew curry sauce over the dish and serve immediately.


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