Creamy Vegan Sun-Dried Tomato Pasta is one of those weeknight miracles: rich, silky, and entirely plant-based. This recipe turns simple pantry staples into a velvety cashew cream sauce studded with tangy sun-dried tomatoes — perfect for a cozy dinner, a meatless Monday, or when you want a dairy-free pasta that still feels indulgent. If you love creamy vegan pasta that doesn’t skimp on flavor, this is your new go-to, and it pairs beautifully with lighter mains or a crisp green salad. If you enjoy comfort pasta with a richer, non-vegan twist, you might also like Creamy Garlic Parmesan Chicken Pasta.
Why you’ll love this dish
This vegan sun-dried tomato pasta hits a sweet spot: it’s fast enough for weeknights, budget-friendly if you stock cashews when on sale, and creamy without dairy. The cashew cream gives the sauce a luxurious mouthfeel while nutritional yeast brings that savory, cheesy note — making it kid-friendly and crowd-pleasing.
“I made this for friends who don’t eat dairy and everyone asked for seconds — rich, tangy, and so simple!” — Hannah
How this recipe comes together
The method is straightforward: soak cashews briefly, cook your pasta, and puree the cashews with sun-dried tomatoes, garlic, nutritional yeast, and veggie broth into a smooth sauce. Heat the blended sauce gently in a skillet, toss with drained pasta, and finish with fresh basil and optional vegan parmesan. The whole process is about flavor layering rather than complicated technique.
What you’ll need
Pasta of choice
Cashews
Sun-dried tomatoes
Garlic
Nutritional yeast
Vegetable broth
Olive oil
Fresh basil
Vegan parmesan (optional)
Red pepper flakes (optional)
Salt and pepper to taste
Substitution tips:
- No cashews? Try blanched almonds or silken tofu for a different but still creamy base.
- Oil-packed sun-dried tomatoes add extra richness; if using dry-packed, rehydrate in warm water first.
- For a lighter sauce, swap half the cashews for cooked white beans.
- Use gluten-free pasta to keep the dish gluten-free.
Step-by-step instructions
- Soak cashews in hot water for about 20 minutes to soften. Drain before blending.
- Cook pasta according to package instructions until al dente; reserve a splash of pasta water.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, and vegetable broth. Blend until smooth and creamy; add a bit of reserved pasta water if needed to thin.
- Heat olive oil in a skillet over medium heat, add the creamy sauce, and stir until warmed through — don’t boil.
- Toss the cooked pasta with the sauce until well coated, adding reserved pasta water to loosen if necessary.
- Season with salt and pepper to taste and fold in roughly chopped fresh basil.
- Serve topped with vegan parmesan and a pinch of red pepper flakes if you like heat.
Best ways to enjoy it
Pair this pasta with a simple arugula salad dressed with lemon and olive oil, or roasted vegetables (broccoli, cherry tomatoes, or asparagus) for added texture. For a heartier plate, serve alongside grilled tempeh or crispy chickpeas. If you’re hosting, finish each bowl with extra basil and a drizzle of good olive oil for a restaurant-style touch. For inspiration on creamy pasta plating and sauces, check out Creamy Garlic Parmesan Chicken Pasta.
Storage and reheating tips
Fridge: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools.
Freezer: Freeze cooled pasta in meal-sized portions for up to 2 months; thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over low heat with a splash of vegetable broth or reserved pasta water to revive creaminess. Microwave in short bursts, stirring between intervals, until heated through. Avoid high heat to prevent separation.
Pro chef tips
- Use hot water to soak cashews; it speeds softening and yields a smoother blend.
- If your blender struggles, pulse and scrape often or add extra broth. A high-speed blender produces the silkiest cashew cream.
- Save some pasta water — the starch helps emulsify the sauce and improves coating.
- Taste and season after blending; nutritional yeast adds umami, but salt is still essential.
- For extra depth, sauté minced garlic in olive oil for 30 seconds before adding the sauce to the pan.
Creative twists
- Add baby spinach or kale at the end for color and nutrition.
- Stir in roasted red peppers or sun-dried tomato pesto for a bolder tomato flavor.
- Swap cashews for macadamias or hemp seeds for nut-free alternatives (hemp has a greener flavor).
- Make it smoky with smoked paprika or a splash of liquid smoke.
- Toss in toasted pine nuts or breadcrumbs for crunch.
Common questions
Q: Can I make the sauce ahead of time?
A: Yes — blend the cashew-tomato sauce and refrigerate for up to 3 days. Reheat gently and toss with freshly cooked pasta for best texture.
Q: Are soaked cashews necessary?
A: Soaking softens cashews for a smooth texture. If you have a powerful blender and use hot water, you can reduce soaking time, but don’t skip it entirely for the creamiest result.
Q: How do I make this nut-free?
A: Replace cashews with silken tofu or cooked white beans and increase nutritional yeast and a touch of olive oil to maintain richness.
Q: Can I use jarred sun-dried tomato pesto instead?
A: Yes — jarred pesto can shorten prep time and intensify flavor; reduce additional oil or salt when using store-bought pesto.
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- Creamy Garlic Parmesan Chicken Pasta
- Creamy Garlic Parmesan Chicken Pasta
Creamy Vegan Sun-Dried Tomato Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich, silky, and entirely plant-based pasta dish featuring a velvety cashew cream sauce with tangy sun-dried tomatoes, perfect for a cozy dinner.
Ingredients
- Pasta of choice
- 1 cup cashews
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1/4 cup fresh basil, roughly chopped
- Vegan parmesan (optional)
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Soak cashews in hot water for about 20 minutes to soften. Drain before blending.
- Cook pasta according to package instructions until al dente; reserve a splash of pasta water.
- In a blender, combine soaked cashews, sun-dried tomatoes, garlic, nutritional yeast, and vegetable broth. Blend until smooth and creamy; add a bit of reserved pasta water if needed to thin.
- Heat olive oil in a skillet over medium heat, add the creamy sauce, and stir until warmed through — don’t boil.
- Toss the cooked pasta with the sauce until well coated, adding reserved pasta water to loosen if necessary.
- Season with salt and pepper to taste and fold in roughly chopped fresh basil.
- Serve topped with vegan parmesan and a pinch of red pepper flakes if you like heat.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge. The sauce can be frozen in meal-sized portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg