Creamy Sun-Dried Tomato Vegan Pasta

Creamy sun-dried tomato vegan pasta came to life in my kitchen on a whim when I was craving something rich and silky yet completely dairy-free and plant-based. I had a jar of sun-dried tomatoes tucked in the back of the pantry and some soaked cashews in the fridge so I blended them together with a few staples and ended up with a sauce so creamy and flavorful I couldn’t believe it had no cream or cheese at all.

What I love most about this recipe is that it’s equal parts comforting and vibrant. The sun-dried tomatoes bring a bold tangy depth that cuts through the creamy base beautifully and the sauce clings to every strand of pasta making each bite feel indulgent while still being wholesome and nourishing.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Spaghetti or linguine – The perfect vehicle for the creamy vegan sauce.
• Sun-dried tomatoes – Packed with bold flavor and a hint of sweetness.
• Raw cashews – The creamy base that makes this sauce velvety smooth.
• Garlic – Adds aromatic depth and warmth to the sauce.
• Nutritional yeast – Brings cheesy flavor without the dairy.
• Lemon juice – Adds brightness and balances the richness.
• Olive oil – Helps blend everything smoothly and adds richness.
• Salt and black pepper – To round out and enhance the flavors.
• Fresh parsley – A finishing touch of freshness and color.
• Tools You’ll Need
• Blender or food processor – I use this to make the ultra-smooth cashew-based sauce.
• Large pot – For boiling the pasta until perfectly al dente.
• Colander – To drain the cooked pasta.
• Measuring cups and spoons – Keeps all the sauce components balanced.
• Skillet – Optional for warming the sauce before tossing with pasta.

Instructions

Step 1: Soak the Cashews

I start by soaking the cashews in hot water for at least 20 minutes so they become soft and blend easily into a smooth creamy texture.

Step 2: Cook the Pasta

While the cashews soak I bring a large pot of salted water to a boil then cook the pasta until al dente. I reserve some of the pasta water before draining in case I need to thin the sauce later.

Step 3: Blend the Sauce

In a blender I combine the soaked cashews sun-dried tomatoes garlic nutritional yeast lemon juice olive oil salt and pepper. I blend until completely smooth adding a splash of water as needed to reach the desired consistency.

Step 4: Warm the Sauce (Optional)

Sometimes I pour the sauce into a skillet and warm it gently over low heat to bring the flavors together before tossing it with the pasta but you can also skip this step if you’re short on time.

Step 5: Combine and Garnish

I toss the hot cooked pasta with the creamy sauce until everything is coated beautifully. Then I plate it and finish with a sprinkle of fresh parsley and cracked black pepper.

Tips

I always recommend using oil-packed sun-dried tomatoes for a richer flavor. If you don’t have a high-speed blender soak the cashews longer to ensure a smooth sauce. You can also add spinach or mushrooms to the pasta for extra veggies or top it with chili flakes for heat.

Ways to Serve

This pasta is perfect on its own for a cozy dinner or served alongside a fresh salad with lemon vinaigrette. I also love pairing it with garlic-roasted broccoli or crispy chickpeas for some added crunch and protein.

Frequently Asked Questions

Can I use a different nut instead of cashews in creamy sun-dried tomato vegan pasta?

Yes you can try blanched almonds or macadamia nuts but cashews give the creamiest texture with a neutral flavor.

Do I need to cook the sun-dried tomatoes?

Not if you’re using the ones packed in oil—they’re already soft and flavorful and blend easily into the sauce.

How long does creamy sun-dried tomato vegan pasta last?

It keeps well in the fridge for up to 3 days and reheats nicely with a splash of plant milk or water to loosen the sauce.

See You in the Kitchen

I really hope you try this creamy sun-dried tomato vegan pasta soon! It’s one of those dishes that surprises everyone with how luxurious it tastes while being totally dairy-free and plant-based. Let me know what you think or how you make it your own!

Happy Cooking!

Print