Intro
This recipe started when I was craving comfort but wanted to stay plant-based. I was tired of heavy sauces drowning the pasta, so I experimented with blending silky cashews into a bright tomato base. The result is a sauce that’s lush, tangy, and surprisingly simple to pull together on a weeknight.
Cooking this feels like giving a little hug to your pasta, with each bite offering a creamy, tomato-y punch that’s both satisfying and fresh. It’s a reminder that vegan doesn’t mean sacrificing richness or flavor, just tweaking the usual with a touch of ingenuity.
Why This Recipe Matters
Personal Truths
I love how a few simple ingredients can turn into something unexpectedly indulgent.
This dish’s balance of acidity and creaminess keeps me coming back, no matter how tired I am.
It’s become my go-to when I want dinner fast but crave something nourishing.
Emotional Tone
Joy from the burst of fresh tomato flavor paired with velvety cashew cream.
Chaos in the kitchen as I juggle blending and timing but always end up with a winner.
Nostalgia for childhood pasta dinners, made plant-based and more vibrant.
Pride
Proud I can whip this up with pantry staples, no fuss, no compromise.
Relief knowing I can make it gluten-free by swapping pasta types and still get that creamy bite.
Behind The Recipe
One evening, I was experimenting with adding soaked cashews into a tomato sauce for extra richness. It clicked—blending them created a luscious base that complimented the acidity of ripe tomatoes.
I remember the smell of garlic sizzling, the moment I added the tomatoes, releasing a sweet, smoky aroma that made everyone in the house stop and pay attention.
This dish was born from trying to make a comforting meal that’s quick and cheap but feels indulgent. It’s become my kitchen staple during busy weeks.
Recipe Trivia
- Cashew cream as a dairy substitute dates back to traditional Indian cuisine, where nut-based sauces are common.
- Tomato pasta has roots in Italy, but the idea of vegan creamy sauces only gained popularity in recent decades.
- Using soaked cashews to create a silky sauce is a modern twist that’s been embraced globally for plant-based diets.
- The vibrant red color of this dish makes it not just tasty but visually appealing—perfect for sharing on social media.
Ingredient Breakdown
Ingredients
Cashews: I prefer raw, unsalted cashews; soak them for at least 20 minutes, then blend until smooth. Skip if you need nut-free, but expect a different texture.
Ingredients
Canned tomatoes: Use crushed or diced, whichever you have—bright, acidic, and essential for that tangy base.
Ingredients
Garlic: Fresh garlic cloves, smashed and minced, add that punch of aroma and warmth. Roasted garlic can add a smoky twist.
Ingredients
Olive oil: Good-quality extra virgin, for sautéing and enriching the sauce—look for that grassy, peppery note.
Ingredients
Nutritional yeast: Optional but adds a cheesy depth. If you skip, maybe sprinkle some smoked paprika for depth.
Ingredients
Pasta: Any shape—penne, fusilli, or spaghetti—preferably whole grain or gluten-free if desired.
Ingredients
Fresh basil: Tear in at the end for a burst of herbal brightness that lifts the whole dish.
Preparation Guide
Equipment & Tools
- Blender: For turning soaked cashews into a smooth, creamy base.
- Large skillet: To cook the sauce and pasta together for flavor melding.
- Wooden spoon: For stirring without scratching your pan.
- Measuring cups/spoons: To keep everything balanced.
- Colander: To drain pasta and rinse if needed.
Steps
- Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat (about 160°C/320°F).
- Add minced garlic, cook until fragrant and golden, about 1-2 minutes. Do not burn.
- Pour in canned tomatoes, simmer for 10 minutes, stirring occasionally. Sauce should thicken slightly and smell sweet and smoky.
- While sauce simmers, drain soaked cashews, blend with a splash of water, lemon juice, and a pinch of salt until silky and smooth.
- Add the cashew cream to the tomato sauce, stir well. Cook for another 2 minutes to meld flavors.
- Toss cooked pasta into the sauce, stir to coat evenly. Add basil leaves just before serving.
- Taste and adjust seasoning—more salt, pepper, or lemon if needed.
Checkpoints
- Sauce should be glossy, cling to the pasta, with a bright, tomato-y aroma.
- Cashew cream should be smooth, not grainy or separated.
- Pasta cooked to al dente—firm but tender, with a slight bite.
Ingredient Substitutions
- Dairy-Free: Use coconut milk or silken tofu blended for creaminess, though flavor will differ slightly.
- Gluten-Free: Swap wheat pasta for chickpea or rice-based pasta for a similar texture.
- Vegan: Ensure your pasta is egg-free, and omit any cheese—use nutritional yeast for cheesy notes.
- Fresh Herbs: Replace basil with parsley or oregano for different herbal accents.
- Oil: Use avocado oil or light sesame oil for unique flavor profiles.
Ingredient Spotlight
Cashews
They become silky when blended, and soak soften their flavor, making the sauce rich but not greasy.
Canned Tomatoes
Bright and tangy, they form the backbone of this dish—quality varies, so taste before simmering.
Mistakes And Fixes
FORGOT to soak cashews: Soak in hot water for 15 minutes to soften quickly.
DUMPED too much salt: Rinse pasta after boiling to reduce excess salt in water.
OVER-TORCHED garlic: Reduce heat immediately; add a splash of water to cool pan.
NOT enough sauce: Add a splash of pasta water to loosen and extend sauce.
Cooking Tips Tricks
- Use high-quality canned tomatoes—they’re sweeter and less metallic.
- Sauté garlic gently to avoid bitterness; golden, not burnt, is key.
- Blending cashews with lemon juice brightens the flavor and prevents graininess.
- Reserve pasta water; it’s starchy and can help loosen or thicken sauce.
- Add fresh herbs at the end for maximum freshness and aroma.
- Cook pasta just before sauce; timing ensures everything stays hot and fresh.
Make Ahead Storage
Prepare sauce up to 2 days in advance; store in fridge in an airtight container.
Cook pasta separately; reheat sauce gently and combine just before serving.
The flavors deepen overnight, especially the tomato base.
Reheat on low, stirring often, until steaming hot with a velvety texture.
Quick Kitchen Fixes
When sauce is too thick, splash in hot pasta water to loosen.
If flavor is flat, add a squeeze of lemon or a pinch of salt.
Splash a little olive oil if sauce separates during reheating.
Patch bland sauce with a dash of balsamic vinegar for depth.
When pasta sticks, toss with hot water and a drizzle of oil.
Faqs
Can I use raw tomatoes instead of canned?
Yes, but roast or blanch them first for better flavor and easier blending.
How do I make this dish gluten-free?
Use gluten-free pasta options like chickpea or rice-based types.
Can I freeze leftovers?
Yes, store in airtight containers for up to 3 months. Reheat gently.
Is this dish spicy?
Not unless you add chili flakes. You can, for extra heat.
Can I add veggies?
Absolutely, sauté bell peppers, spinach, or mushrooms with garlic.
How do I get the sauce extra creamy?
Blend the cashews longer for silkiness, or add a splash more water.
Can I make it oil-free?
Yes, sauté garlic in vegetable broth or water and skip the oil.
What pasta shapes work best?
Any shape—penne, fusilli, or spaghetti—they all hold sauce well.
How do I prevent the sauce from separating?
Cook on gentle heat, stir often, and blend cashews until fully smooth.
What’s a quick way to add protein?
Stir in chickpeas or crumbled tofu during simmering.
Vegan Tomato Cashew Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and golden, stirring constantly to prevent burning.
- Pour in the canned tomatoes and simmer for about 10 minutes, stirring occasionally. The sauce should thicken slightly and smell sweet and smoky.
- While the sauce simmers, drain the soaked cashews and transfer them to a blender. Add a splash of water, lemon juice, and a pinch of salt, then blend until completely smooth and silky.
- Stir the cashew cream into the tomato sauce, combining thoroughly. Cook for another 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Transfer the cooked pasta into the skillet with the sauce. Toss well with a wooden spoon to coat each piece evenly, letting the sauce cling beautifully to the pasta.
- Taste the dish and adjust seasoning with salt, pepper, and additional lemon juice if desired for extra brightness.
- Divide the pasta among plates, garnish with torn basil leaves, and serve immediately for the best flavor and texture.
Notes
In a world where recipes often feel overly polished, this one keeps it real—simple, honest, and deeply satisfying. Sometimes, that’s just what you need after a long day.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.