Creamy Vegan Tomato Pasta with Cashew Sauce

The most delicious creamy vegan pasta is made from soaked cashews, roasted tomatoes, and garlic. Blend these ingredients into a silky sauce and serve with fresh basil and your favorite pasta for a comforting, plant-based meal.

This Vegan Pasta is one of the most popular plant-based meals from the Fit Foodie Finds collection. It’s nutrient-packed and easy to make—perfect for weeknights or when summer tomatoes are at their peak.

Seriously the BEST Vegan Pasta Recipe

This truly is one of the best vegan pasta recipes you’ll find: saucy, filling, and full of flavor. It’s a go-to dish year-round, especially when tomatoes are abundant. Many home cooks have rated it highly for its balanced, creamy texture and simple preparation.

Simple Ingredients for Vegan Pasta Sauce

The ingredient list is refreshingly short and straightforward. Fresh produce and a few pantry staples make this sauce bright and satisfying.

• Tomatoes: This recipe roasts tomatoes; medium to large tomatoes work best, but any variety will do.
• Yellow onion: Adds savory-sweet depth to the sauce.
• Garlic: Roasted garlic mellows and sweetens; the recipe uses multiple cloves for robust flavor.
• Olive oil: Helps the vegetables roast and carries flavor.
• Pasta: Any pasta shape works—choose your favorite or a gluten-free noodle if needed.
• Raw cashews: The creamy base for the sauce. Both raw and roasted cashews will work; raw cashews give a neutral creaminess while roasted ones add a slightly toasted note.
• Fresh basil: Adds a finishing brightness—don’t skip it.

Do I have to use raw cashews?

Either raw or roasted cashews will produce a creamy sauce. Roasted cashews can lend a subtler smoky or sweet undertone, while raw cashews keep the flavor more neutral. The texture remains creamy with either choice.

Can I use a different kind of nut?

This recipe was developed with cashews; other nuts have not been tested here and may change the flavor and texture significantly, so substitutions are not recommended without testing.

Why no nutritional yeast?

Nutritional yeast is optional. This sauce was designed to be creamy and flavorful without it, relying on roasted vegetables and cashews for richness.

Is this vegan pasta gluten-free?

Yes—use a certified gluten-free pasta to make the full recipe gluten-free.

How to Make Vegan Pasta

Many pasta recipes are naturally vegan; this version elevates them with a creamy cashew-based tomato sauce made from roasted vegetables for deep, concentrated flavor.

Soak Cashews Until Soft

Soaking cashews is essential to achieve a silky, dairy-free cream. Softened cashews blend smoothly and create the sauce’s base. Two methods:

1. Overnight: Cover cashews with water and soak in the refrigerator for 12–24 hours.
2. Flash boil: Bring water to a rolling boil, remove from heat, pour over cashews, and let sit for at least 15–30 minutes.

Roast the Vegetables

Place quartered tomatoes, chopped onion, and smashed garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400ºF for about 20 minutes.

After 20 minutes, carefully peel the tomato skins off—the skins should slip away easily and removing them improves the sauce’s texture. Return the vegetables to the oven and roast for an additional 10 minutes to deepen flavor.

Blend the Sauce

Transfer the roasted vegetables and their juices to a high-speed blender. Drain the soaked cashews and add them to the blender. Add olive oil, starchy pasta water (reserved from cooking the pasta), lemon juice, and salt. Blend until completely smooth.

Adjust consistency with additional starchy pasta water to reach your preferred thickness. Taste and season with more salt, pepper, or lemon as needed.

Tip: Reserve up to 1 cup of starchy pasta water when you cook the noodles; it helps the sauce emulsify and coat the pasta beautifully.

Can I sauté the veggies instead?

Yes—sautéing until the tomatoes break down works as an alternative. If you choose this method, still remove the tomato skins for the best texture.

Serve and Garnish

Toss the sauce with your cooked pasta until evenly coated. If the sauce cools during blending, reheat gently on the stovetop while adding reserved pasta water to loosen the sauce. Serve with fresh basil, red pepper flakes, cracked black pepper, and vegan parmesan if desired.

Creamy Tomato Vegan Pasta

Summary: A creamy tomato basil vegan pasta made from cashew cream, roasted tomatoes, and garlic. Silky and full of flavor, served with your favorite noodles.

Author: Lee Funke

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 8

Ingredients

• 1 cup raw cashews
• 6 medium tomatoes, quartered
• 1 medium yellow onion, chopped
• 10 cloves garlic, peeled and smashed
• 1/4 cup olive oil, separated
• 1 teaspoon salt, separated (or more to taste)
• 1/4 teaspoon ground pepper, plus more for serving
• 1 cup starchy pasta water (reserve from cooking pasta)
• 1/2 tablespoon lemon juice
• 6–8 servings pasta (we used bucatini)
• Fresh basil, for serving
• Red pepper flakes, for serving
• Vegan parmesan, for serving (optional)

Instructions

1. Place cashews in a bowl and cover with boiling water. Let sit for 30 minutes to soften, then drain before blending.
2. Preheat the oven to 400ºF and line a baking sheet with foil.
3. Arrange tomatoes, onion, and garlic on the baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
4. Roast the vegetables at 400ºF for about 20 minutes.
5. While the vegetables roast, cook the pasta according to package directions and reserve 1 cup of starchy pasta water.
6. Remove the baking sheet and carefully peel the tomato skins; then return the vegetables to the oven and roast an additional 10 minutes.
7. Transfer roasted vegetables and their juices to a blender. Add drained cashews, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 cup reserved starchy pasta water, and 1/2 tablespoon lemon juice. Blend until smooth, adding more pasta water to reach desired consistency. Taste and adjust seasoning.
8. Toss the cooked pasta with the sauce. Reheat briefly on the stovetop if needed and add more pasta water to loosen the sauce.
9. Serve topped with fresh basil, cracked black pepper, red pepper flakes, and vegan parmesan if desired.

Tips & Notes

• Optionally add fresh basil to the blender for an herb-forward sauce.
• Starchy pasta water improves emulsification and makes the sauce silkier.
• This recipe was updated to include starchy pasta water and a touch of lemon for brightness.

Nutrition (approximate per serving)

Calories: 333 kcal; Carbohydrates: 51 g; Protein: 9 g; Fat: 10 g; Fiber: 4 g; Sugar: 6 g.

Nutrition information is an approximation and will vary based on exact ingredients and serving size.