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+ servings
overhead photo of white bowl on top of small wood cutting board with rigatoni pasta tossed in a red cashew cream tomato sauce

Pasta With Vegan Cashew Cream Tomato Sauce

This nutrient-dense and deliciously creamy pasta comes together so quickly. A perfect option for anyone who is vegan, dairy-free, or who just wants to switch things up! 
Cuisine Italian
Keyword cashews, dairy free, pasta, tomato, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • Approx. 3 cups pasta of choice (approx. 340 grams)

Cashew cream tomato sauce:


  • ***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!


  • 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 Variations & Modifications:
  • 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.