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Vegan Tomato Cashew Pasta

This creamy, tangy pasta combines silky blended cashews with a bright tomato sauce, creating a luscious vegan dish with a satisfying bite. The preparation involves cooking pasta, sautéing garlic, simmering tomatoes, and blending cashews into a smooth cream, resulting in a vibrant and velvety final presentation.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashews soaked for at least 20 minutes
  • 1 can crushed or diced canned tomatoes
  • 3 cloves garlic minced
  • 2 tablespoons olive oil good quality
  • 2 tablespoons nutritional yeast optional
  • 12 ounces pasta any shape, preferably whole grain or gluten-free
  • 1/4 cup fresh basil torn for garnish
  • to taste salt and pepper
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Blender
  • Large skillet
  • Wooden spoon
  • Measuring cups/spoons
  • Colander

Method
 

  1. 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.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
  3. Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and golden, stirring constantly to prevent burning.
  4. Pour in the canned tomatoes and simmer for about 10 minutes, stirring occasionally. The sauce should thicken slightly and smell sweet and smoky.
  5. 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.
  6. 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.
  7. 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.
  8. Taste the dish and adjust seasoning with salt, pepper, and additional lemon juice if desired for extra brightness.
  9. Divide the pasta among plates, garnish with torn basil leaves, and serve immediately for the best flavor and texture.

Notes

For extra richness, sprinkle more nutritional yeast or a drizzle of olive oil before serving. You can also add sautéed vegetables like spinach or bell peppers for added texture and nutrients.