Key Takeaways:
- This Best Ever Vegan Creamy Tomato Pasta recipe uses cashew cream instead of dairy
- Ready in just 20 minutes with only 5 main ingredients
- Perfect weeknight meal that’s both crowd-pleasing and simple
- Creates 4 generous portions with 15g of protein per serving
Say Goodbye to Bland Vegan Pasta Forever
Ever tried a vegan pasta that left you missing the real thing? We’ve been there too.
This Best Ever Vegan Creamy Tomato Pasta recipe solves that problem once and for all.
By using cashew cream instead of heavy cream, we’ve created a pasta sauce that’s just as rich and satisfying as the original – but completely plant-based.
In just 20 minutes, you’ll have a pasta dish that will impress even your non-vegan friends.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | – |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Carbs | 58g | 19% |
| Fiber | 6g | 24% |
| Sodium | 580mg | 24% |
| Iron | 3.5mg | 19% |
| Calcium | 52mg | 5% |
Serving size: ¼ of recipe (approximately 1½ cups)
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta (penne or rigatoni) | 12 oz (340g) | Look for pasta with ridges to hold sauce better |
| Raw cashews | 1 cup (150g) | Soaked for at least 2 hours |
| Canned crushed tomatoes | 28 oz (800g) | San Marzano variety if possible |
| Garlic cloves | 4-5 medium | Minced |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Nutritional yeast | 3 tablespoons | For cheesy flavor |
| Fresh basil | ½ cup (12g) | Roughly chopped + extra for garnish |
| Salt | 1 teaspoon + extra for pasta water | Kosher salt recommended |
| Black pepper | ½ teaspoon | Freshly ground |
| Red pepper flakes | ¼ teaspoon (optional) | For heat |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| High-speed blender | For cashew cream |
| Large skillet | For sauce preparation |
| Colander | For draining pasta |
| Measuring cups/spoons | For accurate quantities |
| Sharp knife | For mincing garlic and herbs |
| Wooden spoon | For stirring sauce |
Quick Substitutions
- No cashews? Use blanched almonds or sunflower seeds
- Gluten-free option: Use your favorite gluten-free pasta
- No nutritional yeast? Skip it or add 1 tablespoon white miso paste
Prep Time: 5 minutes (+ 2 hours soaking) | Cook Time: 15 minutes | Total Time: 20 minutes (+ soaking)
Super-Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Soak the cashews:
- Take out a medium bowl and measure 1 cup raw cashews
- Check cashews for any discolored ones and remove them
- Place cashews in the bowl
- Heat 2 cups of water until very hot (but not boiling)
- Pour the hot water over the cashews until they’re completely covered
- Set a timer for 2 hours and let them soak at room temperature
- Beginner tip: If you forgot to soak ahead of time, use the quick-soak method
- Quick-soak method: Boil 2 cups water in a pot or kettle, pour over cashews, cover bowl, and soak for just 30 minutes
- Set up your kitchen workspace:
- Take out all ingredients from refrigerator and pantry
- Place them on your counter in the order you’ll use them
- Position your cutting board in a comfortable spot
- Get your knife, measuring cups, and measuring spoons ready
- Beginner tip: Read through the entire recipe once before starting
- Prepare your ingredients:
- Fill a large pot (at least 4-quart capacity) with 3 quarts of water for pasta
- Place pot on stove but don’t turn on heat yet
- Take 4-5 garlic cloves and peel away the papery skin
- Cut off the hard end of each garlic clove
- Finely chop the garlic by rocking your knife back and forth over the cloves until they’re in tiny pieces (about the size of grains of rice)
- Beginner tip: If pieces are different sizes, that’s okay—just aim for small pieces
- Take ½ cup fresh basil leaves and stack them on top of each other
- Roll them up like a cigar and slice across to create thin strips
- Measure out all other ingredients into separate small bowls
- Safety note: Keep raw cashews away from anyone with nut allergies
Making the Cashew Cream
- Drain and rinse the soaked cashews:
- Place a colander in the sink
- Pour the cashews and soaking water into the colander
- Rinse cashews under cold water for 10 seconds
- Shake colander to remove excess water
- Blend the cashews:
- Transfer drained cashews to your blender
- Add exactly ¾ cup fresh, cool water
- Secure the lid tightly
- Start blending on low speed for 10 seconds
- Gradually increase to high speed
- Blend on high for 1-2 minutes until completely smooth
- Stop the blender and check consistency by rubbing a small amount between your fingers
- The cream should feel completely smooth with no grittiness
- Beginner tip #1: If your blender struggles, add extra water 1 tablespoon at a time
- Beginner tip #2: Stop and scrape down the sides of the blender with a spatula if necessary
- Beginner tip #3: If you don’t have a high-speed blender, this step may take 3-4 minutes of blending with pauses to prevent overheating
- Transfer cashew cream to a bowl:
- Turn off blender and remove lid
- Use a silicone spatula to scrape all the cashew cream into a clean bowl
- Set aside within reach of your stove
Cooking the Pasta
- Boil water for pasta:
- Place your pot of water on the stove
- Turn heat to high
- Cover the pot with a lid to speed up boiling
- Wait until water reaches a vigorous, rolling boil with large bubbles
- Beginner tip: This will take about 8-10 minutes, which gives you time to start the sauce
- Add salt to pasta water:
- Once water is boiling, add 1 tablespoon salt
- The water should taste salty like seawater
- Stir once to dissolve salt
- Beginner tip: Don’t skip the salt—it’s essential for flavorful pasta
- Cook the pasta:
- Add 12 oz pasta to the boiling water
- Immediately stir with a wooden spoon to prevent clumping
- Set a timer for the exact cooking time listed on the pasta package
- Most pasta takes 8-10 minutes, but check your package
- Stir occasionally (about every 2 minutes)
- Beginner tip #1: “Al dente” means the pasta should still have a slight firmness when bitten
- Beginner tip #2: About 1 minute before the timer ends, test a piece of pasta to see if it’s done
- Save pasta water and drain:
- Before draining, place a heat-safe measuring cup or mug in the sink
- Carefully scoop out 1 cup of the starchy pasta water
- Place colander in sink
- Turn off heat
- Carefully pour pasta and remaining water into colander
- Let pasta drain for 30 seconds, but don’t rinse it
- Safety warning: The steam from draining pasta can cause burns—stand back while pouring
Creating the Sauce (Start while water is coming to a boil)
- Heat the skillet:
- Place large skillet (10-12 inches) on stove
- Turn heat to medium
- Let the pan heat up for 1 minute
- Beginner tip: Test if pan is ready by sprinkling a few drops of water—they should sizzle immediately
- Cook the garlic:
- Add 2 tablespoons olive oil to the heated skillet
- Wait 30 seconds for oil to warm up
- Add minced garlic to the pan
- Stir continuously with wooden spoon for 30-60 seconds
- Look for garlic to become fragrant and slightly translucent
- Warning: Watch very carefully! Garlic burns quickly and will taste bitter if it turns brown
- Beginner tip: If garlic starts to brown, immediately lower heat and proceed to next step
- Add the tomatoes and seasonings:
- Open your can of tomatoes (use a can opener if needed)
- Pour 28 oz crushed tomatoes into the pan with the garlic
- Careful of splattering—add slowly
- Add 1 teaspoon salt
- Add ½ teaspoon black pepper
- Add ¼ teaspoon red pepper flakes if using (optional for heat)
- Stir everything together until well mixed
- Simmer the tomato sauce:
- Reduce heat to medium-low
- Let the sauce gently bubble (small bubbles breaking the surface)
- Simmer for 5 minutes, stirring occasionally (about every minute)
- Beginner tip: Place your wooden spoon in the center of the pan—if sauce bubbles too vigorously around it, lower heat slightly
- Add cashew cream and nutritional yeast:
- Reduce heat to low
- Pour all of your cashew cream into the tomato sauce
- Add 3 tablespoons nutritional yeast
- Stir continuously until everything is completely mixed together
- The sauce should turn a beautiful orange-pink color
- Continue to cook on low for 2-3 minutes, stirring frequently
- Sauce should thicken slightly and coat the back of a spoon
- Consistency tip #1: If sauce seems too thick (like heavy cream), add reserved pasta water 2 tablespoons at a time
- Consistency tip #2: If sauce seems too thin (like milk), simmer for 2-3 more minutes
Final Assembly
- Combine pasta and sauce:
- Check that your pasta is drained but still hot
- If pasta has been sitting and cooled, rinse it under hot tap water for 10 seconds to reheat
- Add the drained pasta directly to the sauce in the skillet
- If your skillet isn’t large enough, return pasta to the pasta pot and pour sauce over it
- Add chopped basil
- Using tongs or two large spoons, gently toss pasta until every piece is completely coated with sauce
- If needed, add reserved pasta water 2 tablespoons at a time to loosen sauce
- Beginner tip: The pasta will absorb some sauce, so it’s better to have sauce slightly too thin than too thick
- Final seasoning adjustment:
- Turn off heat
- Take a clean spoon and taste a small amount of sauce with pasta
- If needed, add more salt ¼ teaspoon at a time, tasting after each addition
- Beginner tip: Proper seasoning makes all the difference—don’t skip this step!
- Serve immediately:
- Set out 4 pasta bowls or plates
- Use tongs or a pasta server to divide pasta equally between bowls
- Make sure each serving gets plenty of sauce
- Garnish each bowl with a few fresh basil leaves
- If desired, add a light drizzle of olive oil on top
- Sprinkle with extra nutritional yeast for more “cheesy” flavor
- Beginner tip: For a restaurant-style presentation, twirl pasta with tongs as you place it in the bowl
Troubleshooting Common Issues
My Cashew Cream Is Gritty
- Problem: Cashews weren’t soaked long enough or blender isn’t powerful enough
- Solution: Continue blending in 30-second intervals. If still gritty, strain through fine mesh sieve
- Prevention tip: Soak cashews overnight in the refrigerator for easier blending
My Sauce Is Too Thin
- Problem: Too much liquid or not enough reduction
- Solution: Simmer uncovered for additional 3-5 minutes to reduce. Add 1 tablespoon tomato paste
- Beginner tip: Sauce will thicken slightly as it cools and when mixed with pasta
My Sauce Tastes Bland
- Problem: Insufficient seasoning or low-quality tomatoes
- Solution: Add more salt (¼ teaspoon at a time), 1 teaspoon Italian herbs, or 1 tablespoon balsamic vinegar
- Prevention tip: Always taste and adjust seasonings before serving
My Garlic Burned
- Problem: Heat too high or garlic pieces too small
- Solution: If just slightly brown, proceed with recipe. If very brown or black, start over with new garlic and oil
- Prevention tip: Have your tomatoes open and ready before adding garlic to the pan
Exciting Variations
Roasted Vegetable Version
- Cut 2 cups of vegetables (bell peppers, zucchini, eggplant) into 1-inch pieces
- Toss with 1 tablespoon olive oil and ¼ teaspoon salt
- Roast at 425°F for 20-25 minutes until caramelized
- Add to the finished pasta just before serving
Protein-Packed Option
- For white beans: Drain and rinse 1 can (15 oz) beans, add to sauce during final 3 minutes of simmering
- For tofu: Press and cube 14 oz firm tofu, pan-fry in 1 tablespoon oil until golden, then fold into finished pasta
Spicy Arrabiata Style
- Double the red pepper flakes (½ teaspoon total)
- Add 1 tablespoon tomato paste when adding crushed tomatoes
- Add ½ teaspoon dried oregano for more intensity
Storage & Reheating
Refrigerator
- Allow pasta to cool completely (no more than 2 hours at room temperature)
- Store in airtight container for up to 3 days
- Sauce will thicken when chilled
- Food safety tip: Refrigerate promptly to prevent bacteria growth
Freezer
- Freeze sauce separately (not with pasta) for up to 2 months
- Let cool completely before transferring to freezer-safe containers
- Leave ½-inch space at top as sauce will expand when frozen
- Label container with date and contents
- Thaw overnight in refrigerator
Reheating
- Stovetop method (best):
- Place refrigerated pasta in a non-stick skillet
- Add 1-2 tablespoons water or unsweetened plant milk
- Cover with lid
- Heat on medium-low (setting 3-4 on most stoves)
- Stir every 30 seconds
- Heat until just warmed through (about 3-5 minutes)
- Warning: Overheating can cause cashew cream to separate
- Microwave method:
- Place single portion in microwave-safe bowl
- Add 1 tablespoon water
- Cover loosely with microwave-safe lid or plate
- Heat at 50% power (medium) for 1 minute
- Stir thoroughly
- Continue heating in 30-second intervals until warm
- Let stand 1 minute before eating
Safety Tips & Final Notes
- Always wash hands with soap for 20 seconds before preparing food
- Make sure cashews are fresh (not rancid) before using
- This recipe contains tree nuts (cashews) – substitute if allergic
- Sauce will continue to thicken as it sits
- For best flavor, serve immediately after cooking
- Make-ahead tip: Prepare cashew cream up to 3 days ahead and store in refrigerator
- Beginner encouragement: Don’t worry if everything isn’t perfect—cooking is about learning and improving with practice!
