This cashew alfredo pasta with crispy anchovies is a creamy, savory twist that brings nutty flavor and umami together in one bowl. The sauce is made from blended cashews for that smooth, dairy-free Alfredo texture, while the anchovies add a crunchy, salty punch that balances the richness. This recipe is quick, bold, and doesn’t rely on heavy cream or cheese — just simple pantry ingredients. The roasted crispy anchovies make the dish taste like something straight out of a coastal Italian kitchen, but with a modern touch. You’ll be surprised how satisfying and light it feels at the same time.
Why You’ll Love This Cashew Alfredo Pasta
It’s dairy-free and creamy, made from blended cashews and olive oil.
The crispy anchovies give that salty crunch that ties everything together.
Simple ingredients, minimal prep, and ready in under 30 minutes.
You can easily adjust the texture by adding more pasta water for a lighter sauce.
Perfect for lunch, dinner, or even meal prep.
Ingredients
For the Pasta
¼ cup olive oil
A handful of dried anchovies
1 shallot, minced
2 garlic cloves, minced
3.5 oz cherry tomatoes, halved
Salt, to taste
Oregano, to taste
Pasta water, as needed
Cooked spaghetti
For the Cashew Alfredo Sauce
¾ cup raw cashews
¾ cup water
1 tbsp extra-virgin olive oil
½ tbsp lemon juice
¼ tsp garlic powder
Salt and black pepper, to taste
How to Make Creamy Cashew Alfredo Pasta with Crispy Anchovies
1. Roast the Anchovies
Preheat your oven to 370°F.
In a small oven-safe dish, toss the dried anchovies in olive oil and roast for 20 minutes or until crispy.
Drain the anchovies and reserve the infused olive oil for cooking later.
Season the anchovies lightly with salt while hot — they’ll crisp up more as they cool.
If using canned anchovies, skip the roasting step. Just add them directly to the pan later; they’ll melt and coat the pasta beautifully.
2. Make the Cashew Sauce
Blend the raw cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
Add more water as needed to get a creamy, pourable consistency.
You’ll get about ¾ cup of cashew sauce, enough to coat the pasta evenly.
3. Build the Base Sauce
In a large pan, heat 4 tablespoons of the reserved anchovy oil.
Sauté shallot and garlic until golden and fragrant.
Add cherry tomatoes and cook until slightly softened.
Pour in a splash of pasta water to loosen the mixture and help the sauce come together.
Stir in oregano, salt, and pepper. Let the sauce simmer for 2–3 minutes or unit the tomatoes soften to your liking.
4. Add the Cashew Sauce
Lower the heat and add your blended cashew sauce.
Mix gently until everything combines into a creamy base.
5. Toss the Pasta
Add cooked spaghetti to the pan and toss to coat evenly in the sauce.
Adjust seasoning with more salt or pepper if needed.
Add extra pasta water as needed.
6. Finish and Serve
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Plate the pasta and drizzle some of the reserved anchovy-infused olive oil on top.
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Garnish with roasted anchovies for crunch and fresh parsley if you like.
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Serve immediately while it’s warm and creamy.
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Tips for the Best Cashew Alfredo Pasta
Use Anchovy Oil for Depth
That leftover oil from roasting the anchovies is packed with umami. Don’t throw it away — use it to sauté your shallots and garlic. It gives the sauce a subtle seafood depth that makes the dish stand out. You can even drizzle a bit on top before serving for a finishing touch.
Blend Cashews Long Enough
Blend until the sauce is silky smooth. A grainy sauce means the cashews weren’t blended long enough. If your blender struggles, soak the cashews in hot water for 15 minutes before blending. You can thin the sauce with extra water until it looks like a light cream.
Don’t Overcook the Tomatoes
You want the cherry tomatoes soft but not mushy. Lightly sautéing them helps release their juices, which blend nicely with the cashew sauce. Overcooking can make the sauce too soggy or watery.
Keep Pasta Water Handy
The starch in pasta water helps emulsify the sauce and gives it that glossy, restaurant-style coating. Add it gradually until you get the texture you like. This trick keeps your sauce smooth instead of sticky or dry.
Let Anchovies Cool Before Serving
Anchovies crisp up as they cool, so resist the urge to eat them right away. Let them rest for a few minutes before topping the pasta. You’ll get that perfect crunch that contrasts with the creamy sauce.
Variations You Can Try
Vegan version: Skip the anchovies and add roasted mushrooms or capers for that salty punch.
Spicy version: Add a pinch of chili flakes or drizzle some chili oil before serving.
Extra protein: Toss in grilled shrimp or pan-seared chicken for a more filling meal.
Gluten-free: Use gluten-free pasta — the sauce works great with any type.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water to loosen the sauce.
This cashew alfredo pasta with crispy anchovies hits that perfect balance of creamy, nutty, and savory. It’s simple enough for a weeknight dinner but unique enough to impress anyone. Once you try it, you’ll realize how easy it is to make rich, dairy-free pasta without compromising on flavor.
Cashew Alfredo Pasta with Crispy Anchovies
Ingredients
For the Pasta
- ¼ cup olive oil
- A handful of dried anchovies
- 1 shallot minced
- 2 garlic cloves minced
- 3.5 oz cherry tomatoes halved
- Salt to taste
- Oregano to taste
- Pasta water as needed
- Cooked spaghetti
For the Cashew Alfredo Sauce
- ¾ cup raw cashews
- ¾ cup water
- 1 tbsp extra-virgin olive oil
- ½ tbsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper to taste
Instructions
Roast the Anchovies
- Preheat your oven to 370°F.
- In a small oven-safe dish, toss the dried anchovies in olive oil and roast for 20 minutes or until crispy.
- Drain the anchovies and reserve the infused olive oil for cooking later.
- Season the anchovies lightly with salt while hot — they’ll crisp up more as they cool.
- If using canned anchovies, skip the roasting step. Just add them directly to the pan later; they’ll melt and coat the pasta beautifully.
Make the Cashew Sauce
- Blend the raw cashews, water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
- Add more water as needed to get a creamy, pourable consistency.
- You’ll get about ¾ cup of cashew sauce, enough to coat the pasta evenly.
Build the Base Sauce
- In a large pan, heat 4 tablespoons of the reserved anchovy oil.
- Sauté shallot and garlic until golden and fragrant.
- Add cherry tomatoes and cook until slightly softened.
- Pour in a splash of pasta water to loosen the mixture and help the sauce come together.
- Stir in oregano, salt, and pepper. Let the sauce simmer for 2–3 minutes or unit the tomatoes soften to your liking.
Add the Cashew Sauce
- Lower the heat and add your blended cashew sauce.
- Mix gently until everything combines into a creamy base.
Toss the Pasta
- Add cooked spaghetti to the pan and toss to coat evenly in the sauce.
- Adjust seasoning with more salt or pepper if needed.
- Add extra pasta water as needed.
Finish and Serve
- Plate the pasta and drizzle some of the reserved anchovy-infused olive oil on top.
- Garnish with roasted anchovies for crunch and fresh parsley if you like.
- Serve immediately while it’s warm and creamy.
