Creamy Vegan Tomato Cashew Pasta

This recipe is creamy, cozy, and packed with flavor—without using any dairy.

If you’ve ever had a tomato cream pasta and wanted a vegan version that tastes just as rich (maybe even better!), this one’s for you.

The cashews bring all the creaminess, the tomatoes bring that tangy, savory vibe, and the garlic just ties it all together.

Everything comes together in under 30 minutes.

Why I Love This Recipe

I make this pasta at least once a week when I want something quick, comforting, and seriously delicious. It’s creamy without any cream, hearty but not heavy, and it tastes like something you’d get at a cozy café. Once you soak your cashews (or boil them for a shortcut!), most of the work is just blending and stirring.

• It’s fully vegan and dairy-free, but still rich and creamy
• Uses pantry staples like canned tomatoes and pasta
• You can make it all in one pot with minimal cleanup
• Super customizable—add greens, veggies, or protein if you like
• It’s fast! From start to finish, under 30 minutes

Makes: 4 servings

Total Time: 25 minutes

What You’ll Need

• 12 oz pasta (rotini or penne work great)
• 1 tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup raw cashews (soaked in hot water for 15 min or boiled for 10)
• 1/2 cup water (or reserved pasta water)
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Fresh basil for garnish (optional)

Pro Tips

• Boil your cashews if you didn’t soak them—just 10 minutes does the trick.
• Save a bit of pasta water—it helps the sauce cling to the noodles.
• Blend the sauce until very smooth for the creamiest texture.
• You can use any pasta, but ones with ridges like rotini or penne hold sauce better.
• Add spinach or kale at the end for extra greens without extra work.

Tools Required

• Medium pot (for pasta)
• Large skillet or sauté pan
• Blender
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Stirring spoon

Substitutions and Variations

• Use gluten-free pasta if needed
• Sub sunflower seeds for cashews if allergic
• Add sautéed mushrooms or spinach for more veggies
• Swap in fire-roasted tomatoes for a smokier flavor
• Skip red pepper flakes if you don’t want heat

Make-Ahead Tips

• Make the sauce ahead and store in fridge up to 3 days
• Reheat gently on the stove with a splash of water

Let’s Make It

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2: Sauté onion and garlic

In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and cook for 3–4 minutes until soft. Add 4 minced garlic cloves and cook for another 1–2 minutes until fragrant.

Step 3: Add tomatoes and simmer

Pour in 1 can (14 oz) crushed tomatoes. Stir and let it simmer for 5–7 minutes, allowing flavors to combine.

Step 4: Blend the sauce

In a blender, combine the tomato mixture, 1/2 cup soaked cashews, 1/2 cup water (or reserved pasta water), 1 tbsp nutritional yeast, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes (optional). Blend until smooth and creamy.

Step 5: Mix pasta and sauce

Pour the blended sauce back into the pan over low heat. Add the cooked pasta and stir to coat everything evenly. Heat for 1–2 minutes just to warm through.

Step 6: Garnish and serve

Scoop the pasta into a round bowl. Garnish with fresh chopped basil and black pepper.

Leftovers and Storage

• Store leftovers in an airtight container for up to 4 days in the fridge
• Reheat gently on the stove or microwave with a splash of water to loosen the sauce

Macros (Per Serving, for 4 servings)

Approximate values

• Calories: 420
• Protein: 13g
• Carbs: 55g
• Fat: 16g
• Fiber: 5g

Why This Recipe Works (Quick Science)

Cashews are rich in natural fats and starch, which blend up super creamy when combined with water. When mixed with the acidic crushed tomatoes, the sauce gets thick, smooth, and luscious without needing dairy. Nutritional yeast adds a slightly cheesy flavor, making it even more satisfying.

Common Mistakes

• Not soaking or boiling the cashews: The sauce won’t be smooth unless the cashews are soft
• Using diced tomatoes instead of crushed: Diced tomatoes make the sauce too chunky
• Skipping the blend: Blending the sauce is key for that creamy finish
• Overcooking the garlic: Burnt garlic adds bitterness

What to Serve With

• Garlic bread or vegan focaccia
• Light green salad with lemon vinaigrette
• Roasted broccoli or asparagus
• A glass of chilled sparkling water with lemon

FAQ

Can I freeze this?
You can freeze the sauce, but the pasta texture might change after freezing. I recommend freezing the sauce on its own.

Can I use a different nut?
Yes! Blanched almonds or sunflower seeds work well. Just make sure they’re softened.

Is this spicy?
Not unless you add the red pepper flakes. You can skip them.

Can I add veggies?
Totally. Try spinach, mushrooms, zucchini, or even roasted red peppers.

Final Thoughts

This creamy vegan tomato cashew pasta is one of those recipes that feels like a hug in a bowl. It’s simple, rich, and completely plant-based without sacrificing flavor. Give it a try and let me know how it turned out in the comments! I’d love to hear what you added or swapped in.