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This vegan cashew cream tomato sauce is a plant-based and nutritious option to a traditional tomato sauce made with heavy cream. The sauce is dairy-free, gluten-free, and so easy to make!
This recipe was originally posted on 08/22/2018. It was updated with fresh images and helpful content on 12/04/2020.
Looking for a healthy creamy tomato pasta sauce? Look no further! This vegan cashew cream tomato sauce is a plant-based (dairy-free) and nutritious option to a traditional vodka sauce or tomato sauce made with heavy cream.
We’re also skipping the vodka in this one ;).
Despite omitting those ingredients, this recipe is still soo tasty and creamy. I promise you won’t be able to tell it’s made without cream!
Not only is this recipe delicious and easy, but all the ingredients in this dish are packed with nutrition benefits, too. I’m all about elevating the nutrition factor of your favourite foods, without ever compromising on taste.
Let’s get cooking!
Ingredients Needed
- pasta of choice
- raw cashews
- strained tomatoes (can use canned tomatoes)
- garlic
- thyme
- oregano
- fresh basil
- olive oil
- red pepper flakes (optional, but recommended if you like a little kick)
- salt
- pepper
How To Make Pasta With Cashew Cream Tomato Sauce
Before you start making this recipe, you want to make sure that you soak the cashews in water for at least 4 hours. I find I remember to do this best the night before I make a recipe using them!
NOTE: if you have a high-speed blender like a Vitamix (linked the one I use), you can get away without soaking the cashews for as long. Simply cover them in boiling hot water when you start prepping the rest of the ingredients, and let them soak until you need to use them.
Start by bringing a pot of water to a boil and cooking pasta according to package directions. You can use any shape of pasta you like – rigatoni, penne, etc.
While the pasta cooks, make the tomato sauce by adding the following ingredients into your blender: soaked cashews, strained or canned tomatoes, thyme, oregano, garlic, fresh basil, olive oil, salt, and pepper.
If you like things a little spicier, I highly recommend adding some red pepper flakes, too!
Blend all ingredients together until smooth in creamy. If using a high-speed blender, this should only take about a minute. If you’re not, you may have to add a bit of additional liquid until it reaches your desired consistency.
Finally, drain the pasta and return to the pot. Stir in the creamy tomato sauce and serve!
How To Store Leftovers
If you know you’ll have leftovers of this recipe, I recommend storing the leftover pasta and leftover sauce separately.
The reason for this is that the pasta tends to soak up/absorb some of the sauce when left for a long time. It’ll still taste good, but it’ll be less sauce-like and creamy!
Store both the pasta and the sauce in airtight containers in the fridge. The leftovers will keep for 3-5 days.
Another helpful tip? Toss the leftover plain pasta in a little olive oil before you store it. This will help prevent it from sticking together.
Recipe Modifications & Variations
If you follow a strict gluten-free diet, be sure to use a certified gluten-free pasta instead of regular pasta. The sauce is naturally gluten-free.
While I used strained tomatoes in this recipe, you can use any canned tomatoes or even fresh tomatoes if you’d prefer!
If you’d like to add some extra greens, feel free to stir in some sautéed spinach or kale into this pasta.
If you’re looking to up the nutrient density even more, try experimenting with different types of pasta like brown rice and quinoa, or bean/lentil/chickpea varieties. These are often higher in both fibre and protein than traditional white pasta.
Some brands I love are Tinkyada or Banza, both of which can be found for a discounted price on Thrive Market. PS – you can also get bulk raw cashews here for much cheaper, too! Feel free to use my discount link to get 25% off your first Thrive order + 1 month free trial (affiliate)!
Health Benefits of Cashews
Cashews are rich in monounsaturated fatty acids, which are known to promote heart health.
Cashews are also a source of protein, which provides the building blocks for every cell in your body. Together, fat and protein will help to keep you feeling full and satisfied.
Cashews are also rich in essential micronutrients like:
- magnesium (important for proper nerve + muscle function and healthy bones)
- iron (essential for synthesizing hemoglobin + transporting oxygen throughout the body)
- vitamin B6 (involved in many metabolic reactions in your body)
Health Benefits of Tomatoes
Tomatoes are a great source of:
- micronutrients, including vitamin C, potassium, folate, and vitamin K.
- dietary fibre
- antioxidants, like lycopene and beta-carotene.
More Vegan Cashew Cream Recipes
- Vegan Miso Mushroom Soup With Cashew Cream
- Kale & Brussels Sprout Cashew Cream Caesar Salad
- Vegan Tomato Soup With Cashew Cream
- Roasted Red Pepper Cashew Cream
- Mushroom Cashew Cream Pasta
Did you give this Pasta with Vegan Cashew Cream Tomato Sauce Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Watch How To Make This Recipe:
Pasta With Vegan Cashew Cream Tomato Sauce
Ingredients
- Approx. 3 cups pasta of choice (approx. 340 grams)
Cashew cream tomato sauce:
- 1 cup raw cashews, soaked
- 1/2 cup boiling hot water
- 2 cups strained tomatoes (or canned tomatoes – look for ones with no added salt or sugar)
- 2 Tbsp olive oil
- 3-4 cloves garlic
- 1/2 cup fresh basil, packed
- 1 tsp thyme
- 1 tsp oregano
- 1/4 – 1/2 tsp red pepper flakes (optional, if you like some spice)
- Salt and pepper (to taste)
Instructions
- ***NOTE: Before you start making this recipe, you want to make sure that you soak the cashews in water for at least 4 hours. I find I remember to do this best the night before I make a recipe using them! If you have a high-speed blender, you can get away without soaking the cashews for as long. Simply cover them in boiling hot water when you start prepping the rest of the ingredients, and let them soak until you need to use them.
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain when cooked.
- Add all sauce ingredients to a high-speed blender and blend ingredients until smooth and creamy (should take only a few minutes). Adjust seasonings to taste.*If not using a high-speed blender, it may take a bit of additional liquid and time until the sauce is smooth.
- Finally, drain the pasta and return to the pot. Stir in the creamy tomato sauce, toss until pasta is coated, and serve. You can add some fresh basil, cracked pepper, or red pepper flakes on top if you'd like, too!
Notes
- If you know you’ll have leftovers of this recipe, I recommend storing the leftover pasta and leftover sauce separately. The reason for this is that the pasta tends to soak up/absorb some of the sauce when left for a long time. It’ll still taste good, but it’ll be less sauce-like and creamy!
- Store both the pasta and the sauce in airtight containers in the fridge. The leftovers will keep for 3-5 days.
- Another helpful tip? Toss the leftover plain pasta in a little olive oil before you store it. This will help prevent it from sticking together.
- If you follow a strict gluten-free diet, be sure to use a certified gluten-free pasta instead of regular pasta. The sauce is naturally gluten-free.
- While I used strained tomatoes in this recipe, you can use any canned tomatoes or even fresh tomatoes if you’d prefer!
- If you’d like to add some extra greens, feel free to stir in some sautéed spinach or kale into this pasta.
- If you’re looking to up the nutrient density even more, try experimenting with different types of pasta like brown rice and quinoa, or bean/lentil/chickpea varieties. These are often higher in both fibre and protein than traditional white pasta.
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This post may contain affiliate links. Please see my disclosure policy
what is the nutritional breakdown for this? Calories, fat, carbs, etc?
Hi Tiffany,
I try not to focus on numbers of calories and grams of macronutrients, rather I emphasize quality of ingredients and ensuring that you have a source of all 3 macros, fiber, etc. to balance out your meals. This one has heart-healthy fats and protein from the cashews, potentially protein and fiber from the pasta if choosing whole grain, bean or lentil versions, and more micronutrients and antioxidants from the tomatoes.
If you want an exact breakdown, you can always input the recipe ingredients into this link – https://www.myfitnesspal.com/recipe/calculator – just be sure to divide by number of servings!
Hi! are you able to substitute other nuts for cashews in the case of an allergy? will they give the same creamy texture??
Hi Alex,
So sorry I missed your comment!! Hm I haven’t tried this with other nuts, but the best one I could think of is POSSIBLY macadamia nuts! I don’t think ones like almonds/pecans/walnuts/etc. would work for this. Let me know if you give it a try!
Do you think you could use something other than thyme?
Hi Dominique,
I haven’t tried it myself, but you could try substituting with dried basil or oregano instead 🙂
carrie,
This dish was amazing! thanks so much for sharing- i’m not vegan so I added a little bit of parm to the sauce and the top, but i think it would have been great even without it!
Hi Hayley! Aw I’m so happy to hear that you enjoyed it! Thanks so much for sharing your experience. I’m not vegan either and I have defs added a little parm to this dish too 😉
Such an easy yet tasty recIpe! I didn’t have any Fresh basil And It still tasted amaZing 🙂
Thank you so much, Julia!! So glad to hear you enjoyed it <3 <3
Hi!I was wondering if I need to soak the cashews in the water before I blend it with the sauce ? Would that yield a more creamy texture? Thank you
Hi KJ! It will depend on what type of blender you have. If you have a high-speed blender like a Vitamix or Blendtec, it should be enough just to soak the cashews in boiling hot water while you prepare the rest of the recipe (this is what I personally do and it comes out super creamy, like in the picture!)
If you don’t have a high-speed blender you may find it beneficial to soak the cashews for a few hours beforehand. I hope that helps!
I made this for my boyfriend and I and loved it, he would have never guessed it was vegan!
I’m so happy to hear that Kasey!! I love when recipes are BF approved too haha 🙂
This tastes amazing! Super simple.
Thank you so much Kathy! I’m so happy to hear you enjoyed it 🙂
How much and when would you add vodka to this recipe?
Hi Janet! I don’t make this recipe with vodka. I’ve never tried adding vodka to pasta sauce so I’m not entirely sure. Sorry!! It’s delicious without the vodka though :).
I added vodka to the sauce in the blender. It was fantastic!
So happy to hear that!! Thanks so much for sharing. May I ask how much vodka you ended up using? Might have to try it myself in the future!!
Used home grown grape/cherry tomatoes, and basil for this.. mmmmm
Omg YUM!! That sounds fantastic, Jade!! Nothing like home grown tomatoes for all the flavour <3. Happy you enjoyed it!!
I loved this recipe. It is so quick and easy and unbelievable tasty. Had it as home office lunch. I will use the left overs of the sauce tomorrow for some oven roasted vegetables. Can’t wait 🙂 Thank you!!
Hi Julia! I’m so happy to hear you enjoyed this one for lunch! And LOVE that you’re using the leftover sauce for some roasted veggies – genius! Thanks so much for sharing your experience 🙂
Hi Carrie,
This looks amazing and I want to try it this week!
Quick question, does the 1/2 cup boiling water go in the blender or is that the water you first soak the cashews in?Also the fresh basil, does that get blended in as well?
Hi Susan! Thank you so much and great questions!!
The 1/2 cup boiling water goes in the blender – it helps to make things smooth. I typically soak the cashews first (covering them in enough water), then drain them before adding to the blender!
Fresh basil also goes in the blender, but you can add some extra for garnish if you’d like!
I hope that answers your questions – I’d love to know if you end up trying it 🙂