Vegan Creamy Tomato Pasta

This cozy, vegan creamy tomato pasta uses cashews instead of the traditional heavy cream.

In case you’re wondering – and since you’ve landed on this page, I’ll assume you are – the secret to the best creamy pasta sauce without dairy is cashews. It may sound strange, but once you try the technique, you’ll realize this ingredient is a total chameleon that you can incorporate into lots of different dishes (see: sun-dried tomato gnocchi, creamy cilantro sauce, porcini pasta, etc.).

When you soak raw cashews in boiling water, then blend them up into a smooth cream, the mixture acts very similar to heavy cream – as evidenced by this vegan creamy tomato pasta.

This easy comfort food is basically vegan vodka sauce without the vodka. Made with just a handful of pantry staples, it’s sure to become a regular in your dinner repertoire.

Key Ingredients + Substitutions

• Raw Cashews: When soaked and blended with water, raw unsalted cashews have a neutral flavor and creamy texture that mimics heavy cream perfectly. You can also use blanched almonds. (Roasted cashews have a stronger flavor that may overpower the sauce.)
• Onion + Garlic: Create the foundational sweet-savory flavor of the sauce.
• Canned Tomato Sauce: Passata or crushed tomatoes may be used as a substitute, as well as tomato paste (use 1 part paste to 1 part water). 
• Miso: Rounds out the sauce with salty, umami notes. Can technically be subbed with an equal amount of nutritional yeast, though the result won’t be quite as tasty.
• Chili Flakes: Add a bit of heat.
• Pasta: Creamy tomato sauce works best on short pastas, like rigatoni, penne, fusilli, etc.

How to Make Creamy Tomato Pasta Without Cream

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Soak the Cashews

Place the cashews in a blender, Nutribullet, or Vitamix, and add a cup of boiling water. Set aside to soak for at least 30 minutes (or up to several hours, if that works better for your schedule). This will soften the nuts and help them blend into a smooth cream.

Step 2: Sauté the Aromatics

Heat olive oil in a large skillet and add diced onion, garlic, chili flakes, and salt. Cook until the onion is soft and translucent, 5 to 7 minutes. (It’s a good idea to start boiling water for the pasta at this point.)

Step 3: Add Tomato Sauce

Add a can of tomato sauce to the skillet, season with black pepper, cover with a lid, and simmer gently for 8 to 10 minutes so the flavors can come together.

Step 4: Blend the Cashews + Add to Sauce

When the soaking time is up, add miso to the blender, and purée until completely smooth, 1 to 2 minutes. (The cashew cream should have a similar consistency to heavy cream, and not have a gritty texture or any lumps.) Stir the cream into the tomato sauce.

Step 5: Combine with Pasta

Boil your pasta and scoop out some of the cloudy pasta water right before draining. Return the drained pasta to the pot and add the creamy tomato sauce along with some of that reserved water. Stir to coat the pasta well. Taste and adjust the seasonings, if needed. Serve immediately.

Serving Suggestions

While this dairy-free creamy pasta is certainly wonderful on its own, you can complete the meal with a salad or vegetable side. This pairs well with raw broccoli salad, pan-fried zucchini, and sautéed asparagus. If you’d like a protein-rich pairing, try this warm lentil salad or tempeh meatballs.

How to Make This Sauce in Advance

If not planning to serve the pasta right away, prep the sauce in advance by completing the recipe through step 5 [below]. Then transfer the sauce to an airtight container and keep in the fridge for up to 4 days. When ready to eat, cook your pasta, and warm up the creamy tomato sauce (on the stove or in the microwave), then combine the two, along with some of the starchy pasta water.

More Vegan Pasta Recipes…

• Caramelized Cabbage Pasta
• Spinach Pesto Pasta
• Vegetable Lasagna with Cashew Ricotta
• Pasta with Beans and Greens

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.