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This vegan creamy tomato pasta combines cashew cream, canned diced tomatoes, and fresh basil to create a comforting pasta dinner. The recipe uses simple ingredients and comes together quickly.
It starts with a base of onions and garlic and then cook the tomatoes along with dried basil and oregano for the flavors to develop. For this dairy-free creamy tomato sauce, soak cashews and blend them with water to make cashew cream sauce. Then add the simple cashew cream to make the sauce rich and velvety. Then finish the dish by topping it with fresh basil, vegan parmesan cheese, or make it spicy by adding crushed red pepper flakes.
For more recipes for creamy pastas try tahini pasta with sun-dried tomatoes or creamy tahini soba noodles. For more easy weeknight meal ideas try zesty quinoa salad.
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Recipe features
- Easy and comes together in 30 minutes!
- Dairy-free!
- Uses mainly pantry ingredients!
- It's customizable, add fresh spinach, olives, crushed red pepper flakes, or cashew parmesan.
Ingredient notes and substitutions
The creamy vegan pasta sauce recipe calls for simple ingredients, but please see the recipe card below for a full list of ingredients and exact measurements.
Raw cashews - The raw cashews need to be soaked to soften. Then they’re blended with water to give this vegan tomato pasta a creamy texture. Soak overnight or boil water and pour over the cashews and let them soak for about 15-20 minutes.
Onion - I use a finely diced yellow onion, but shallots would also work. If you are making the sauce without oil, be cautious since shallots burn easily without oil.
Fresh garlic - I love garlic in pasta sauces, if you're not as big of a fan then reduce the amount in the recipe.
Tomato paste - The tomato paste adds a more intense tomato flavor and helps thicken the sauce.
Diced tomatoes - I like the texture of diced tomatoes, but a can of 28 ounces of crushed tomatoes can be substituted.
Dried basil and dried oregano - Italian seasoning can be substituted for dried basil and dried oregano.
Pasta - Any kind of pasta will work for this vegan creamy tomato sauce. My favorite is short pasta like rotini, shells, or fusilli, but you can also use spaghetti.
Fresh basil - Finishing off the dish with fresh basil adds a lot of flavor, but it can be skipped if you don’t have any fresh herbs on hand.
Serving suggestions
Serve the creamy vegan tomato pasta on its own, or here are a few suggestions for sides.
- Add a simple salad with dressing like vegan strawberry spinach salad
- Serve it with roasted vegetables on the side
- Enjoy the pasta with vegan garlic bread
- Or for dessert add a simple vegan fruit salad with lime juice or oil-free vegan chocolate mug cake
Variations
The delicious creamy tomato pasta dish can be served as is, or try one of these variations.
- Try adding fresh spinach when you add the pasta so it can wilt
- Stir in already roasted or steamed vegetables
- Add sliced olives
- To make it a little cheesy, stir in nutritional yeast
- Add a can of drained white beans
- Top with cashew plant-based parmesan
- For a little heat add a pinch of crushed red pepper flakes
- Add fresh cracked black pepper to taste
Tips
- For more flavorful pasta, generously salt the pasta water. The pasta does not absorb all of the salt in the water, only a portion of it.
- If you prefer a thinner cashew tomato pasta sauce or the sauce has thickened too much, reserve ½ cup of the pasta cooking water. Add as much as you need to thin out the tomato sauce.
- To cook the onion and garlic without oil, add a tablespoon of water at a time to prevent them from burning. Having a small dish of water nearby is handy.
- Cook the tomato sauce with the lid on to prevent too much evaporation.
Instructions
To make this creamy tomato pasta sauce, preheat a non-stick large pan on medium heat and cook the finely diced onion with a pinch of salt. Lower the heat and slowly cook the onion until translucent, about 5-7 minutes. Add a tablespoon of water at a time if the onions start to stick. (Or cook the onions with a neutral-tasting oil).
Add the garlic and cook for 1 minute. Then stir in the tomato paste and coat the onions. Cook for about 1 minute. If the tomato sauce is sticking and clumping, add a tablespoon of water to thin out.
Add the two cans of diced tomatoes, don’t drain them. Use a wooden spoon to scrape off any cooked-on bits from the pan when you add the diced tomatoes. Stir in the dried basil, dried oregano, and salt. Bring to a simmer, lower the heat, and gently simmer covered for about 15 minutes, stirring occasionally. Leave it covered to prevent too much evaporation.
Meanwhile, cook the pasta according to the package instructions in salted water until it’s al dente. To make the creamy sauce, blend the drained-soaked cashews with ½ cup of water until smooth.
Once the tomatoes have gently simmered for 15 minutes stir in the cashew cream to the tomato sauce.
When the pasta is done, drain, and add the cooked pasta to the sauce. Stir to combine, coat the pasta, and warm through. Serve quickly so the pasta sauce doesn't thicken too much.
Taste for seasoning and adjust if needed. Serve with fresh chopped basil.
Storage
The easy vegan pasta recipe can be stored in an airtight container for about 4-5 days. The tomato cashew cream sauce may dry out some after being chilled in the refrigerator. To thin out the tomato sauce when reheating add a tablespoon or two of water depending on how much you're serving.
I hope you enjoy this delicious creamy vegan tomato sauce recipe! If you like the recipe, feel free to rate it and leave a comment.
PrintRecipe
Vegan Creamy Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan creamy tomato pasta combines cashew cream, canned diced tomatoes, and fresh basil to create a comforting pasta dinner. The recipe uses simple ingredients and comes together quickly.
Ingredients
- 1 large onion, finely diced
- 4 garlic cloves, minced or crushed
- 4 tablespoons tomato paste
- 2 cans (14.5 ounces each (411 g)) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt, or to taste
- ½ cup raw cashews, soaked overnight and drained
- 4 cups (336 g) uncooked pasta
- Fresh chopped basil for serving
Instructions
- For oil-free cooking, preheat a non-stick pan to medium and cook the finely diced onion with a pinch of salt. Lower the heat and slowly cook the onion until translucent, about 8-10 minutes. Add a tablespoon of water at a time if the onions start to stick. (Or cook the onions with a neutral-tasting oil).
- Add the garlic and cook for about 1 minute.
- Then stir in the tomato paste and coat the onions. Cook for about 1 minute.
- Add the two cans of diced tomatoes, don’t drain them. Then use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Then stir in the dried basil, dried oregano, and salt.
- Bring to a simmer then lower the heat to a gentle simmer and cook covered for about 15 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to the package instructions in salted water.
- Blend the soaked cashews with ½ cup of water until smooth. Add the cashew cream to the tomato sauce right before adding the cooked pasta.
- Add the cooked pasta to the tomato sauce and stir to coat the pasta.
- Taste for seasoning and adjust if needed. Serve with fresh chopped basil.
Notes
For more flavorful pasta, salt the pasta water.
Cook the tomato sauce with the lid on to prevent too much evaporation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Casey
So easy and quick! Thanks it turned out great!
Allie
I'm glad you liked the recipe and thanks for leaving a comment!