Name: Creamy Vegan Cashew Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan Italian
Ingredients: 1 cup raw cashews; ½ cup water; ¾ teaspoon salt (divided); 16 ounces rigatoni; 2 tablespoons olive oil; 1 yellow onion, finely chopped; 4 garlic cloves, minced; ¼ cup tomato paste; 1 (15-ounce) can diced tomatoes; ¼ teaspoon crushed red pepper flakes

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Indulge your senses in a creamy, dreamy bowl of Creamy Vegan Cashew Tomato Pasta that’s bursting with rich flavors and comforting textures. Imagine creamy cashew sauce enveloping perfectly al dente rigatoni, mingling with warm, tangy tomatoes and aromatic garlic for a dish that’s as satisfying to eat as it is to behold. As the savory aroma wafts through your kitchen, you can practically hear the joyful murmurs of family and friends gathering around the table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Vegan Cashew Tomato Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Vegan Cashew Tomato Pasta

This recipe holds a special place in my heart, reminding me of cozy dinners where laughter fills the air, and we savor each bite together. Whether it’s a chilly evening or a sun-soaked afternoon, this pasta dish is perfect year-round. I can’t wait for you to try making this delightful Creamy Vegan Cashew Tomato Pasta — it’s sure to impress and delight.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The creamy cashew sauce combined with tangy tomatoes creates a flavor explosion with every bite.
Eye-Catching Appeal: Its vibrant colors and creamy texture make it a feast for the eyes.
Flexible Serving: Ideal as a comforting dinner, a hearty lunch, or even for meal prep.
Diet-Friendly Options: This dish is completely vegan, creamy without dairy, and can be gluten-free if you choose the right pasta!

Ingredients You’ll Need

1 cup raw cashews: These provide the rich, creamy base for our sauce. For best texture, use raw unsalted cashews. You can substitute with silken tofu or hemp seeds for a nut-free option.
½ cup water: This helps blend the cashews into a smooth cream. Adjust the amount for desired creaminess.
¾ teaspoon salt (divided): Sea salt enhances the overall flavor. Go for Himalayan salt if you’re looking for something a bit different.
16 ounces rigatoni: The ridges of rigatoni hold onto the sauce beautifully. Feel free to swap with gluten-free pasta or any shape you prefer.
2 tablespoons olive oil: Adds richness and richness to the sauce; feel free to use avocado oil as a lighter alternative.
1 yellow onion, finely chopped: This adds a sweet flavor when sautéed. White or red onions also work well if you want a different taste.
4 garlic cloves, minced: Fresh garlic gives a lovely aroma and depth. Adjust to taste or even add roasted garlic for a sweeter note.
¼ cup tomato paste: Concentrated flavor that enriches the sauce. Replace this with a few fresh tomatoes if you prefer.
1 (15-ounce) can diced tomatoes: Provides body and texture to the sauce; crushed tomatoes can also be used for a smoother finish.
¼ teaspoon crushed red pepper flakes: Adds a lovely kick; adjust based on your spice preference.

How to Make Creamy Vegan Cashew Tomato Pasta

Prepare the Cashew Cream: Start by placing the raw cashews in a small bowl and covering them with boiling water. Allow them to soak for about 60 minutes, ensuring they become nice and tender. Once softened, drain the cashews and transfer them to a blender along with ½ cup of fresh water and ¼ teaspoon of salt. Blend until the mixture reaches a silky-smooth consistency, then set it aside to become the creamy star of your dish.

Cook the Pasta: In a large pot, bring heavily salted water to a rolling boil. Add the rigatoni and cook according to package instructions, but pull it from the heat about 2-3 minutes early so you achieve that perfect al dente texture. Before draining, reserve 1 ½ cups of the pasta cooking water — this liquid will help you create an irresistible sauce.

Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and sauté until softened and slightly translucent, which should take about 3-4 minutes. Add the minced garlic, cooking just until fragrant (about 1 minute). Stir in the tomato paste, allowing it to cook until it darkens in color, creating a beautiful depth of flavor — this should take another two minutes. Next, add the diced tomatoes, crushed red pepper flakes, the remaining ½ teaspoon of salt, and ½ cup of the reserved pasta water. Let the sauce simmer and thicken for about 10 minutes, stirring occasionally.

Combine Pasta and Sauce: Once your pasta is ready, add it to your thickened sauce along with the silky cashew cream and the remaining 1 cup of reserved pasta water. Toss everything together until the pasta is beautifully coated with that velvety sauce. This is the moment your kitchen fills with an irresistible aroma, and you can practically taste the coziness with every twirl of the pasta.

Serve: To finish, garnish your dish with fresh basil leaves or a sprinkle of nutritional yeast if you’d like an extra cheesy flavor without the dairy. Serve immediately and get ready for joy-filled faces around the table!

Storing & Reheating

To store any leftovers of your Creamy Vegan Cashew Tomato Pasta, allow it to cool to room temperature, and then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you’re looking to preserve it even longer, consider freezing it in portioned containers for maximum freshness, where it can last up to 3 months. When reheating, simply microwave in short bursts, stirring in between to maintain that creamy consistency. If it seems dry, you might need to add a splash of water or vegetable broth to refresh the flavor.

Chef’s Helpful Tips

Avoid blending cashews that haven’t soaked long enough; they need to be soft for a smooth sauce.
Ensure your pasta is “al dente” — this keeps it from becoming mushy once combined with the sauce.
If the sauce seems too thick after adding the pasta, don’t hesitate to add more of the reserved pasta water until you reach your desired creaminess.
For extra flavor, try seasoning the sauce with a splash of balsamic vinegar or a sprinkle of fresh herbs like oregano or thyme.
Make-ahead meal prep is easy here; just cook and combine the pasta and sauce, then store for a quick meal later in the week.

Feel free to experiment with this recipe! Maybe add some sautéed spinach or zucchini for extra veggies, or toss in your favorite protein to make it even heartier.

Recipe FAQs

Can I make this dish gluten-free?

Absolutely! Just swap the rigatoni for any gluten-free pasta you prefer. There are plenty of delicious alternatives available in most grocery stores, so you won’t miss out on that delightful texture!

How do I achieve a thicker sauce?

If you find your sauce is too thin for your liking, just allow it to simmer longer without the lid. This way, the excess liquid will evaporate, leaving you with a thicker, richer sauce that’s perfect for clinging to your pasta.

Can I make the cashew cream ahead of time?

Definitely! The cashew cream can be prepared a day or two in advance. Just store it in an airtight container in the fridge, and give it a quick stir before adding it to your pasta. This makes mealtime even more convenient!

What can I use instead of cashews?

If you have nut allergies or prefer a different flavor, feel free to use silken tofu or sunflower seeds blended in place of cashews. Both options will yield a creamy texture but come with their unique tastes!