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4.95 from 20 votes

Vegan Creamy Miso Pasta with Caramelized Mushrooms

Super creamy miso sauce tossed with pasta and topped with sweet and salty mushrooms.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 4
Calories: 463kcal
Author: Lauren Hartmann


  • 1/2 Cup Raw cashews, soaked*
  • 8 Ounces Linguine or other long pasta
  • 2 Tablespoons Vegan butter, I used Earth Balance
  • 16 Ounces Baby bella mushrooms, sliced
  • 2 teaspoons Brown sugar or maple syrup
  • 1/2 Cup Non-dairy milk, unsweetened I used soy milk
  • 2 Tablespoons Olive oil
  • 6 Cloves Garlic, chopped
  • 2 teaspoons White miso paste
  • 1/4-1/2 Cup Reserved pasta water
  • Salt and Pepper to taste


  • You want to soak your cashews first, either in a bowl covered with room temperature water for 6-8 hours or overnight. Or for a faster option, cover the cashews in boiling water and soak for about an hour. Or boil the cashews for about 15-30 minutes. They will be nice and soft when ready.
  • When the cashews are ready, drain them and set aside.
  • Now, cook the pasta according to package directions. Drain when finished, making sure to save at least 1/2 a cup of the pasta water before you drain it.
  • While the pasta is cooking, make the mushrooms. Melt the vegan butter on medium high in a large cast iron or non stick skillet. Add the mushrooms.
  • Sauté the mushrooms, reducing heat as needed until they are nice and brown. This will take about 10 minutes. Season with a pinch of salt and pepper. Then add the brown sugar or maple syrup. Toss to coat the mushrooms. Then sauté for another 2-3 minutes or until the mushrooms are caramelized in the sugar. Remove the mushrooms from the skillet and place in a bowl. Set aside.
  • While the mushrooms are sautéing, make a cashew cream sauce. Add the soaked, drained cashews to a blender, then add the non-dairy milk and a pinch of salt and pepper. Blend on high until completely smooth. This may take a few minutes. Set aside.
  • Once you have removed the mushrooms from the skillet, heat the olive oil in the same skillet on medium high. Then add the garlic.
  • Sauté the garlic, reducing heat as needed for 1-2 minutes. Then add the miso paste, and stir it into the garlic and oil. Let it smooth out and melt a bit into the skillet.
  • Then add the cashew cream you made, and a pinch of salt and pepper. Stir to combine the cream, garlic and miso.
  • Next, add the cooked pasta to the skillet and toss to coat the pasta in the miso cream sauce. It will be really thick at this point. So now, you want to take your reserved pasta water and pour in little at a time over the pasta and toss to combine until the sauce is the thickness you want.
  • Taste and adjust seasoning, then serve with the caramelized mushrooms on top!


*If you can't have cashews, I have had success with firm tofu instead.


Calories: 463kcal | Carbohydrates: 58g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Sodium: 185mg | Potassium: 801mg | Fiber: 3g | Sugar: 7g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 3mg