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Creamy Dairy-Free Tomato Pasta Recipe with Easy Cashew Sauce

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A rich and velvety dairy-free tomato pasta made creamy with a smooth cashew sauce, perfect for a comforting weeknight meal without dairy.

Ingredients

Scale
  • 1 cup (150g) raw unsalted cashews, soaked for at least 2 hours or overnight
  • 14 ounces (400g) canned San Marzano tomatoes (or fresh ripe tomatoes, about 4 cups chopped)
  • 3 garlic cloves, minced
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped
  • Handful of fresh basil leaves, torn or chopped
  • 2 tablespoons (30ml) lemon juice
  • ½ cup (120ml) vegetable broth or water
  • 2 tablespoons (15g) nutritional yeast (optional)
  • Salt and black pepper, to taste
  • 12 ounces (340g) pasta of choice (gluten-free penne or spaghetti recommended)

Instructions

  1. Soak the cashews in warm water for at least 2 hours or overnight to soften.
  2. Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 finely chopped small onion for about 5 minutes until translucent.
  4. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  5. Pour in 14 ounces canned San Marzano tomatoes, breaking them up with a spoon. Simmer for 10-12 minutes until slightly thickened. Season with salt and pepper to taste.
  6. Drain soaked cashews and transfer to a blender. Add ½ cup vegetable broth or water, 2 tablespoons lemon juice, and 2 tablespoons nutritional yeast if using. Blend on high until smooth and creamy, about 1-2 minutes. Add more liquid if needed for pourable consistency.
  7. Stir the cashew sauce into the skillet with the tomato mixture. Heat gently for 3-4 minutes, stirring often. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Add drained pasta to the skillet and toss to coat evenly with the creamy tomato sauce.
  9. Tear in fresh basil leaves and stir gently.
  10. Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Serve immediately, garnished with extra basil if desired.

Notes

Soak cashews overnight for best creaminess. Use a high-speed blender for smooth sauce or blend in batches with extra liquid. Reserve pasta water to loosen sauce and help it cling to noodles. If sauce splits or is grainy, add more liquid or soak cashews longer. Nutritional yeast is optional but adds mild umami depth. For nut-free alternative, blend silken tofu with tahini. Sauce can be made ahead and stored up to 2 days in fridge. Reheat gently with splash of water or broth.

Nutrition

Keywords: dairy-free pasta, creamy tomato pasta, cashew sauce, vegan pasta, gluten-free pasta, easy weeknight dinner, plant-based, healthy pasta

Find it online: https://magnetmeal.com/creamy-dairy-free-tomato-pasta-recipe-with-easy-cashew-sauce/