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Creamy Vegan Tomato Pasta

This vegan pasta features a rich, velvety tomato sauce made from ripe tomatoes, soaked cashews, garlic, and fresh herbs, creating a comforting yet plant-based dish. The sauce clings beautifully to al dente pasta, offering a smooth, vibrant, and aromatic final presentation that feels indulgent without any dairy. It’s quick, simple, and perfect for a cozy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (such as spaghetti or linguine) uncooked
  • 2 cups ripe tomatoes chopped
  • 1/2 cup soaked cashews drained
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1/4 cup fresh basil chopped
  • 2 tbsp nutritional yeast
  • to taste salt and pepper
  • 1 tbsp lemon juice optional, for brightness

Equipment

  • Large pot
  • Skillet or sauté pan
  • High-speed blender
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, until it turns golden and smells wonderful.
  3. Add the chopped ripe tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release vibrant juices that start to thicken into a sauce base.
  4. Drain your soaked cashews and transfer them to a high-speed blender. Add a cup of water, a pinch of salt, and lemon juice if using. Blend until completely smooth and silky, about 1-2 minutes.
  5. Pour the cashew cream into the skillet with the tomato mixture. Stir well and simmer on low heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt, pepper, and nutritional yeast.
  6. Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat each strand evenly, adding a splash of reserved pasta water if needed to loosen the sauce to your desired consistency.
  7. Turn off the heat and stir in freshly chopped basil for a burst of herbal aroma. Let sit for a minute to allow the basil to release its fragrant oils.
  8. Serve the pasta hot, garnished with additional basil or nutritional yeast if desired. Enjoy the velvety, vibrant dish immediately for the best flavor and texture.