Creamy Vegan Tomato Cashew Pasta

Rich, cozy, and totally dairy-free. You won’t miss a thing.

Hey there!

You know that meal that’s super creamy, full of flavor, and comes together in less than 30 minutes? This is it.

I’ve been making this creamy vegan tomato cashew pasta for years, and I swear—it hits the spot every single time.

It’s perfect when you’re short on time but still want something that feels like a big warm hug in a bowl.

It’s 100% plant-based, silky smooth from blended cashews (no dairy needed), and that fresh basil just takes it over the top.

Let’s dive in.

🍝 What You’ll Need

• 12 oz pasta (penne or rigatoni works great)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 can (28 oz) crushed tomatoes
• 1 cup raw cashews (soaked 15 mins in hot water, drained)
• 1 cup water
• 1 tbsp nutritional yeast
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 packed cup fresh basil leaves

📸 Ingredient

❤️ Why I Love This Recipe

This one’s been a go-to for me because it checks every box:

• Quick enough for busy nights (30 mins start to finish)
• Made with pantry staples and fresh basil
• Creamy and comforting without the dairy
• Works for meal prep and reheats beautifully
• Always a crowd-pleaser—no one guesses it’s vegan

I’ve made this for potlucks, date nights, and even solo cozy evenings. It always delivers.

🍽️ Servings + Time

• Serves: 4
• Cook Time: 30 minutes

🧪 Why This Recipe Works (Quick Science)

• Cashews get ultra-creamy when blended with water—no cream needed!
• Nutritional yeast gives a subtle cheesy flavor.
• Basil and tomatoes = flavor combo magic. Basil has natural aromatic oils that enhance the acidity of the tomatoes.
• Blending the sauce emulsifies the oil, water, and cashews for a perfectly smooth texture.

🥗 Meal Plan Ideas

• Make it Sunday night and eat it for lunch all week.
• Serve over roasted veggies instead of pasta for a low-carb twist.
• Add white beans or vegan sausage for protein boost.

⚠️ Common Mistakes

• Not soaking cashews long enough – If they’re too firm, your sauce won’t get creamy.
• Not blending long enough – You need a full 60–90 seconds in a high-speed blender for that silky texture.
• Undercooking the onions/garlic – Let them go until soft and golden. That’s flavor!

🍽️ What to Serve With

• Garlic bread (try a vegan version!)
• Simple side salad with balsamic vinaigrette
• Roasted broccoli or asparagus
• Chilled sparkling water with lemon

🧰 Tools You’ll Need

• High-speed blender
• Medium saucepan
• Large pot for pasta
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

🔁 Substitutions and Variations

🧊 Make-Ahead Tips

• Make the sauce ahead, store in the fridge up to 4 days.
• Freeze extra sauce for up to 3 months.
• Cook pasta fresh and toss with reheated sauce.

👩‍🍳 How to Make It

Step 1: Soak Cashews

Step 2: Cook Pasta

🧊 Make-Ahead Tips

Step 3: Sauté Garlic & Onion

Heat olive oil, add minced garlic and diced onion. Sauté until soft and fragrant (about 5–7 minutes).

Step 4: Add Tomatoes and Season

Pour in crushed tomatoes, salt, pepper, and Italian seasoning. Simmer 10 minutes.

Step 5: Blend the Sauce

In a blender, add soaked cashews, 1 cup water, nutritional yeast, sautéed tomato mixture, and fresh basil. Blend until smooth and creamy.

Step 6: Toss with Pasta

Pour the creamy sauce over the cooked pasta and toss to coat.

• Store in an airtight container in the fridge up to 4 days.
• Reheat with a splash of water or plant milk to loosen sauce.
• Freeze sauce (not pasta) for up to 3 months.

💬 FAQ

Can I use store-bought tomato sauce instead of crushed tomatoes?
Yes! Just use 3 cups of a good-quality marinara. It’ll still taste amazing.

Do I need a high-speed blender?
It helps a lot! But if you don’t have one, soak cashews longer and blend in batches.

Is this recipe gluten-free?
Only if you use gluten-free pasta. Everything else is naturally gluten-free.

💛 Wrap-Up

I hope you give this creamy vegan tomato basil pasta a try soon. It’s simple, satisfying, and proof that plant-based can be crazy comforting. If you make it, drop a comment and let me know how it went—or if you have any questions!

Let’s get cooking! 🍝