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A large ceramic bowl filled with creamy Cajun Sausage Pasta, mixed with bell peppers and garnished with fresh parsley.

Creamy Vegan Cajun Pasta with "Chicken"

This vibrant and spicy creamy vegan Cajun pasta features pan-seared plant-based "chicken" pieces tossed with al dente pasta in a rich, flavorful cashew-based Cajun cream sauce. It's a satisfying and incredibly delicious plant-forward meal that comes together quickly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun, Vegan
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz linguine or fettuccine vegan
  • 1 tbsp olive oil
  • Salt for pasta water, to taste
For the Vegan "Chicken"
  • 14 oz firm or extra-firm tofu pressed and cubed or torn; OR 1 package store-bought vegan chicken strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper adjust to spice preference
  • 1/4 tsp black pepper
  • 1/4 tsp salt
For the Creamy Cajun Sauce
  • 1 cup raw cashews soaked in hot water for 15-20 minutes, then drained
  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1 tbsp Cajun seasoning store-bought or homemade, no added salt if using salty broth/chicken seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup yellow onion finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup red bell pepper finely diced
  • 2 cloves garlic minced
  • 1/2 cup dairy-free milk unsweetened, e.g., soy, almond, oat
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup fresh parsley chopped, for garnish
  • Hot sauce to taste, optional, for serving

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Place raw cashews in a heatproof bowl and cover with boiling water. Let soak for at least 15-20 minutes while you prepare other ingredients. Meanwhile, bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and toss with 1 tbsp olive oil to prevent sticking. Set aside.
  2. If using tofu, press it well, then tear or cube into bite-sized pieces. In a medium bowl, toss the tofu or store-bought vegan chicken strips with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt. Heat a large skillet over medium-high heat. Add the seasoned "chicken" and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. Remove from the skillet and set aside.
  3. In the same skillet, add 1 tbsp olive oil (if needed). Add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
  4. While vegetables are sautéing, drain the soaked cashews. Transfer them to a high-speed blender along with vegetable broth, nutritional yeast, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and black pepper. Blend until completely smooth and creamy.
  5. Pour the blended cashew cream into the skillet with the sautéed vegetables. Stir in the dairy-free milk. Bring to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Taste and adjust seasoning with salt and pepper as needed.
  6. Add the cooked pasta and the cooked vegan "chicken" to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If needed, add more reserved pasta water to achieve a smooth, creamy consistency.
  7. Divide the creamy vegan cajun pasta among bowls. Garnish generously with fresh chopped parsley. Serve immediately, with optional hot sauce for an extra kick.

Notes

For an even richer sauce, you can add 1/4 cup of dairy-free cream cheese to the blender with the cashews. The spice level can be adjusted by varying the amount of cayenne pepper and Cajun seasoning. Most store-bought Cajun seasonings contain salt, so adjust additional salt accordingly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth or dairy-free milk to loosen the sauce.