Fall is the season when comfort food takes center stage. The crisp air, golden leaves, and cozy evenings are the perfect backdrop for hearty meals that warm you from the inside out. One dish I find myself making again and again during these cooler months is this Cashew Cream Cajun Chicken Pasta – Dairy Free! It’s creamy, rich, spicy, and deeply satisfying everything you want in a fall dinner, without a drop of dairy.
This recipe has become a reader favorite, and I think I know why. The cashew cream sauce brings that luscious, Alfredo-style texture, while bold Cajun spices give it a punch of flavor. It’s gluten-free, totally dairy-free, and weeknight-friendly. Whether you’re cooking for a crowd or meal-prepping for the week, this pasta delivers every time. And if you’re already a fan of cozy, protein-packed meals like my baked parmesan crusted chicken or this quick chicken stir-fry with veggies, this one’s sure to land in your regular rotation too.
Cashew Cream Cajun Chicken Pasta – Dairy Free!
Equipment
- high-speed blender
- large pot for pasta
- colander
- large skillet
- wooden spoon or spatula
- cutting board and knife
Ingredients
- 1 cup raw unsalted cashews (soaked 2–4 hours or boiled 10 mins)
- 1 cup water (for blending cashew cream)
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 0.5 tsp onion powder
- 0.5 tsp sea salt
- 2 large chicken breasts, thinly sliced
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning (mild or spicy)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, sliced
- 8 oz gluten-free pasta (penne or fettuccine)
- fresh parsley or chopped green onion, for garnish
Instructions
- If you didn’t soak your cashews, cover them with boiling water for 10 minutes. Drain and blend with water, lemon juice, garlic, nutritional yeast, onion powder, and salt until silky smooth. Set aside.
- Boil gluten-free pasta according to package directions. Drain and set aside, reserving 1/4 cup pasta water.
- Heat olive oil in a large skillet over medium-high. Toss chicken with Cajun seasoning and cook 5–6 minutes until done. Add peppers and onion and sauté another 4–5 minutes until tender-crisp.
- Lower heat. Add cooked pasta and cashew cream to skillet. Gently stir to combine. Add a splash of pasta water if needed to thin sauce.
- Plate and garnish with parsley or green onions. Serve warm.
Notes
Nutrition
Ingredients
For the cashew cream sauce:
- 1 cup raw unsalted cashews (soaked 2–4 hours or boiled 10 mins)
- 1 cup water (plus more for soaking)
- 2 tablespoons lemon juice
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
For the Cajun chicken and pasta:
- 2 large chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (mild or spicy)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, sliced
- 8 oz gluten-free pasta (penne or fettuccine work great)
- Fresh parsley or chopped green onion (for garnish)
Step-by-Step Instructions
1. Prepare the cashew cream:
If you didn’t soak your cashews earlier, cover them with boiling water for 10 minutes to soften. Drain and add to a high-speed blender with water, lemon juice, garlic, nutritional yeast, onion powder, and salt. Blend until completely smooth. Set aside.
2. Cook the pasta:
Boil your gluten-free pasta according to package instructions. Drain and set aside, reserving 1/4 cup of the pasta water in case you want to thin out the sauce later.
3. Cook the chicken and veggies:
Heat olive oil in a large skillet over medium-high. Toss chicken strips with Cajun seasoning and sauté for about 5–6 minutes until cooked through. Add bell peppers and onion, cooking until tender-crisp about 4–5 minutes.
4. Combine everything:
Reduce heat to low. Add the cooked pasta and cashew cream to the skillet. Stir gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Serve:
Plate immediately and garnish with chopped parsley or green onions.
Tips for Success
Making this Cashew Cream Cajun Chicken Pasta – Dairy Free! is surprisingly simple, but here are a few pro tips to make it absolutely perfect every time:
Soak your cashews well:
The creaminess of your sauce depends on soft, plump cashews. If you’re short on time, the 10-minute boiling method works great. But if you’ve got time to soak them for 2–4 hours, the texture is even smoother.
Use a high-speed blender:
Cashew cream should be silky, not gritty. A powerful blender is key. If you don’t have one, soak the cashews overnight and blend in batches.
Don’t overcook the chicken:
Thin strips of chicken cook fast. You want them tender, not rubbery. Keep the heat medium-high, and pull them from the pan as soon as they’re cooked through.
Adjust Cajun spice to taste:
Everyone’s spice tolerance is different. If you’re serving little ones or spice-sensitive guests, use just 1 teaspoon of Cajun seasoning and add more at the table.
Reserve pasta water:
This starchy liquid can help loosen the sauce and make everything come together. Start with a splash, stir, then add more if needed.
If you love simple one-pan recipes, you might also enjoy my gluten-free one-pot green chili chicken rice it’s another crowd-pleaser that comes together fast!
Possible Variations
This recipe is flexible and can be customized depending on your pantry or preferences. Here are some delicious options:
Gluten-Free Pasta Choices:
Any shape of gluten-free pasta will work, from penne to fettuccine. I recommend brown rice pasta for a slightly nutty flavor and great texture. Chickpea or lentil pasta adds extra protein.
Vegan or Vegetarian Version:
Simply swap the chicken for sautéed mushrooms or roasted cauliflower. Toss in chickpeas or lentils for plant-based protein.
Add greens:
A couple handfuls of spinach wilt beautifully into the hot pasta, or you can stir in steamed broccoli or zucchini for added veggies.
Make it smoky:
Add a dash of smoked paprika or a spoon of tomato paste for deeper flavor. You can also use smoked chicken sausage instead of fresh chicken for a twist.
Make it extra creamy:
If you’re serving guests or just want that extra wow factor, finish the pasta with a drizzle of garlic-infused olive oil and a pinch of dairy-free parmesan.
Want a similar spicy, creamy dish that’s seafood-focused? You’ll love the Thai coconut curry shrimp it’s equally warming and pairs beautifully with jasmine rice.
Storage & Reheating
This dish stores well, making it great for meal prep or leftovers:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months. Thaw in the fridge before reheating.
- To Reheat: Add a splash of water or dairy-free milk to loosen the sauce. Reheat gently on the stove or microwave, stirring occasionally.
Conclusion
This Cashew Cream Cajun Chicken Pasta – Dairy Free! isn’t just a cozy fall dinner—it’s a celebration of bold flavor and feel-good ingredients. With its velvety cashew cream sauce, perfectly spiced chicken, and satisfying pasta, it’s the kind of dish you’ll crave again and again.
Best of all, it proves that comfort food doesn’t need dairy or gluten to be indulgent, creamy, and totally delicious. So whether you’re serving your family, prepping your weeknight meals, or just treating yourself, this pasta is here to warm you up and fill your plate with joy.
Looking for more wholesome, easy recipes like this one? Try my Greek chicken bowls or this flavorful salmon with broccoli and quinoa. They’re weeknight winners too.
Frequently Asked Questions
1. What is cashew cream made of?
Cashew cream is made by blending soaked cashews with water, lemon juice, and seasonings. It creates a smooth, dairy-free substitute for cream that’s rich in texture and neutral in flavor. You can customize it with garlic, onion powder, or herbs for extra depth.
2. Can I use any Cajun seasoning for this pasta?
Yes, any store-bought or homemade Cajun blend will work. Just check the ingredients for additives or hidden gluten if you’re sensitive. If you prefer less heat, opt for a mild blend and add chili flakes later.
3. What can I use instead of cashew cream?
If you can’t use cashews, full-fat canned coconut milk or a dairy-free yogurt (like almond or oat-based) can be a decent substitute. The flavor and texture will vary slightly, but both work well in pasta sauces.
4. Does cashew cream curdle when heated?
No, cashew cream is very stable and doesn’t curdle like dairy-based creams. It thickens gently with heat, making it ideal for creamy pasta dishes like this Cashew Cream Cajun Chicken Pasta – Dairy Free!