Creamy Vegan Tomato Pasta
Creamy Vegan Tomato Pasta is a rich, dairy-free dish that’s packed with flavor and comfort. It’s made with a velvety tomato and cashew-based sauce, tossed with your favorite pasta for a satisfying, plant-based meal perfect for weeknights.
Ingredients List
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (14 oz) can crushed tomatoes
½ cup raw cashews (soaked in hot water for 15 minutes)
½ cup water
2 tablespoons nutritional yeast
½ teaspoon dried basil
Salt and black pepper to taste
8 oz pasta (penne, rotini, or spaghetti)
Fresh basil or parsley for garnish
Step-by-Step Instructions
Boil pasta in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 4–5 minutes until soft.
In a blender, combine crushed tomatoes, soaked cashews, water, sautéed onion mixture, nutritional yeast, basil, salt, and pepper. Blend until smooth and creamy.
Pour sauce back into the skillet and simmer for 5–7 minutes, stirring occasionally.
Add cooked pasta to the sauce and toss until evenly coated.
Garnish with fresh herbs and serve warm.
Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
Calories: 320
Carbs: 42g
Protein: 9g
Fat: 14g
Storage Instructions
Store leftovers in an airtight container for up to 3 days.
Reheat on the stovetop with a splash of water to loosen the sauce.
Pairings/Suggestions
Great with a side salad, vegan garlic bread, or roasted veggies.
Perfect for a cozy dinner or meal prep lunch.
Seasonal Relevance
Ideal for spring and summer when you want a light yet creamy vegan option.
Also comforting enough for cool autumn evenings.
Conclusion
This Creamy Vegan Tomato Pasta delivers all the richness you crave without any dairy. It’s quick, satisfying, and perfect for both vegan and non-vegan eaters alike. A weeknight dinner win!
Creamy Vegan Tomato Pasta
4
servings10
minutes15
minutes320
kcalA smooth and flavorful plant-based tomato pasta that’s quick, creamy, and 100% vegan.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (14 oz) can crushed tomatoes
½ cup raw cashews (soaked in hot water for 15 minutes)
½ cup water
2 tablespoons nutritional yeast
½ teaspoon dried basil
Salt and black pepper to taste
8 oz pasta (penne, rotini, or spaghetti)
Fresh basil or parsley for garnish
Directions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 4–5 minutes until soft.
- In a blender, combine crushed tomatoes, soaked cashews, water, sautéed onion mixture, nutritional yeast, basil, salt, and pepper. Blend until smooth and creamy.
- Pour sauce back into the skillet and simmer for 5–7 minutes, stirring occasionally.
- Add cooked pasta to the sauce and toss until evenly coated.
- Garnish with fresh herbs and serve warm.
Recipe Video
Notes
- A quick, dairy-free pasta dish made with a creamy tomato and cashew sauce.
Perfect for weeknights, it’s rich, comforting, and totally plant-based.
Pairs great with salad, garlic bread, or roasted veggies.
FAQs
Q1: Can I use store-bought marinara instead of making the sauce?
Yes, but blending it with cashews adds creaminess and depth.
Q2: What can I use instead of cashews?
Try soaked sunflower seeds or coconut cream for a nut-free version.
Q3: Can I freeze the sauce?
Yes! The sauce freezes well for up to a month. Thaw and reheat gently before serving.
