EARTHORA JOURNAL·Recipes

Creamy Roasted Garlic & Cashew Rigatoni

Velvety, rich, and naturally dairy-free. How soaked single-estate cashews create the most luxurious pasta sauce you'll ever taste.

28 August 2026·5 min read·Prep: 20 mins

Chef Marco V.

Plant-Forward Culinary Director

Artisan bowl of creamy cashew garlic rigatoni pasta garnished with toasted cashews and herbs

Kitchen Recipe

Creamy Roasted Garlic & Cashew Rigatoni

100% Plant-BasedDairy-FreeNaturally Creamy

Prep Time20 mins

Cook Time10 mins

Yield3–4 portions

Ingredients(Check as you cook)

1.5 cups EarthOra Raw 320W Cashews (soaked in hot water for 20 mins)
1 whole head of slow-roasted sweet garlic (cloves squeezed)
1 cup organic vegetable broth (or reserved starchy pasta water)
3 tablespoons nutritional yeast for a delicate savory sharpness
1 tablespoon freshly squeezed lemon juice
12 oz bronze-cut rigatoni or artisanal fettuccine
Freshly cracked black peppercorns & flaky Maldon sea salt
1/4 cup crushed toasted EarthOra salted cashews for garnish

Method & Steps

1
Soak the CashewsCover the raw white cashews in freshly boiled water for 20 minutes to soften the natural fats.
2
Blend to VelvetDrain cashews and place in a high-speed blender with roasted garlic, broth, nutritional yeast, and lemon juice. Blend on high for 90 seconds until glossy and completely smooth.
3
Cook the PastaBoil rigatoni in well-salted water until al dente. Always reserve 1/2 cup of hot starchy pasta water before draining.
4
Emulsify & CoatPour the velvety cashew sauce directly over the drained pasta off heat. Gradually stir in tablespoons of pasta water until the emulsion clings luxuriously to every curve.
5
Garnish & ServeFinish with freshly cracked black pepper, chopped flat-leaf parsley, and a generous crunch of toasted cashews.

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Chef's Tasting Tip

Never boil the cashew cream sauce over direct high heat. Always toss it through the hot pasta off the heat so the natural lipids create an ultra-glossy emulsion without reducing or curdling.

When soaked in hot water and blended at high speed, raw whole cashews transform into a velvety emulsion that rivals heavy cream in texture and surpasses it in depth of flavor. This classic Italian-inspired rigatoni dish highlights that transformative culinary magic.

The secret lies in starting with high-grade raw kernels. Because our 320W cashews contain zero added oil or preservatives, their natural lipids create an ultra-smooth emulsion without separating when tossed through piping hot pasta.

Combine the cashew cream with slow-roasted sweet garlic cloves, nutritional yeast, cracked black peppercorns, and fresh sea salt. Garnish with chopped parsley and crushed toasted salted cashews for a satisfying golden crunch.