Nothing beats a comforting bowl of pasta that’s both indulgent and nourishing, and this Creamy Vegan Cashew Tomato Pasta Recipe is exactly that. Loaded with a luscious cashew cream sauce that blends perfectly with vibrant tomato flavors, this dish delivers soul-warming richness without any dairy. Whether you’re vegan, looking to try something new, or simply craving a creamy, satisfying pasta, this recipe hits all the right notes: creamy texture, tangy tomato brightness, and just the right hint of spice. It’s incredibly simple to make yet elegant enough to impress anyone at your table.

Ingredients You’ll Need

The image shows a white marbled surface with seven ingredients neatly arranged. In the center, there is a clear glass bowl filled with uncooked rigatoni pasta tubes, which are pale yellow and have a smooth texture with ridges. To the upper right is a larger clear glass bowl filled with a chunky red tomato mixture with visible pieces of tomato. To the right of that is a small clear glass bowl containing white salt and red chili flakes. Below it is a clear glass bowl filled with light beige cashew nuts. In the bottom center, there is a small clear glass bowl holding three peeled garlic cloves, which are smooth and white. To the right of the center pasta bowl is a whole yellow onion with its skin partially peeled off. On the left side of the image are two small clear glass bowls; one contains a thick red tomato paste and the other holds golden yellow olive oil in a small glass container with a spout. The overall layout is tidy and well-lit. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, accessible ingredients—all essential and each playing a crucial role in building layers of flavor, texture, and color. From the velvety cashew cream to the tomato paste’s deep richness, every component counts.

Raw cashews: The star for that irresistibly creamy base that’s both dairy-free and indulgent.
Water: Used both for soaking cashews and blending the cream, plus cooking the pasta to just the right tenderness.
Salt (¾ teaspoon, divided): Enhances all the flavors and balances the acidity from the tomatoes.
Rigatoni (16 ounces): A sturdy pasta shape that cradles the creamy sauce beautifully.
Olive oil (2 tablespoons): Adds richness and helps soften the onions for the sauce base.
Yellow onion (1, finely chopped): Provides sweetness and depth once gently sautéed.
Garlic cloves (4, minced): Brings aromatic warmth and a mild punch.
Tomato paste (¼ cup): Concentrates the tomato flavor, offering richness and a gorgeous deep color.
Canned diced tomatoes (15 ounces): Adds freshness, acidity, and texture to the sauce.
Crushed red pepper (¼ teaspoon): Just enough heat to keep things exciting without overpowering.

How to Make Creamy Vegan Cashew Tomato Pasta Recipe

Step 1: Soak and Blend the Cashews

Begin by placing the raw cashews in a small bowl and covering them with boiling water to soften. Let them soak for about 60 minutes until tender—this step is absolutely key for achieving that super smooth and creamy texture without any graininess. Once they’re softened, drain the cashews and blend them with fresh water and a pinch of salt until the mixture becomes luxuriously smooth and creamy. This cashew cream will transform your sauce into pure velvet.

Step 2: Cook the Pasta Al Dente

Bring a large pot of heavily salted water to a rolling boil, and cook the rigatoni until it’s just shy of tender—about two to three minutes less than the package suggests. This ensures the pasta will hold its shape and texture when tossed with the sauce later. Don’t forget to reserve about 1½ cups of the starchy pasta cooking water; it’s an essential ingredient for the sauce’s final silky consistency.

Step 3: Sauté the Aromatics and Build the Sauce

In a large pan over medium heat, warm the olive oil and gently cook the finely chopped onion until it’s tender and translucent, releasing natural sweetness—around three to four minutes. Stir in the garlic and let it cook just until fragrant, about a minute, making sure not to brown it too much. Add the tomato paste and cook for a couple of minutes, stirring frequently until it darkens slightly and deepens in flavor. This step unlocks those rich, caramelized notes that make the sauce unforgettable.

Step 4: Simmer the Tomato Sauce

Now, pour in the canned diced tomatoes, crushed red pepper, the remaining salt, and half a cup of the reserved pasta water. Bring everything to a gentle simmer and let it cook until the sauce thickens and turns a richer shade of red—approximately 10 minutes. This slow simmer helps meld all the flavors together beautifully while intensifying the tomato notes.

Step 5: Combine Pasta, Cashew Cream, and Sauce

While the sauce simmers, add the pasta, velvety cashew cream, and the remaining pasta cooking water into the pan. Toss gently but thoroughly, making sure every piece of rigatoni is generously coated with the creamy tomato goodness. This finishing touch not only warms everything through but creates a luscious, smooth sauce that clings perfectly to the noodles. Serve immediately for the best flavor and texture.

How to Serve Creamy Vegan Cashew Tomato Pasta Recipe

The image shows two white bowls placed on a white marbled surface. The top bowl contains a thick, vibrant red sauce with small chunks of ground meat evenly spread throughout the surface. The sauce has a rich and smooth texture with a glossy finish. The bottom bowl is filled with cooked short tube-shaped pasta mixed evenly with a creamy, light pink sauce that coats each piece, giving the pasta a soft and smooth look. The sauce appears thick and rich, blending well with the pasta pieces. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your pasta with fresh basil leaves for a pop of color and herbal brightness that cuts through the creaminess beautifully. A sprinkle of nutritional yeast adds a subtle cheesy flavor that’s ideal for vegan palates. For a little extra crunch, toasted pine nuts or breadcrumbs make excellent toppings that elevate the dish even further.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to lighten the meal. Roasted seasonal vegetables, like asparagus or Brussels sprouts, offer an earthy contrast that balances the richness of the creamy sauce. A warm garlic bread is always a crowd-pleaser, perfect for sopping up any extra sauce on the plate.

Creative Ways to Present

For a casual dinner, serve the pasta family-style in a large bowl, allowing everyone to dig in and share. To impress guests, twist individual portions neatly on forks and place them on plate centers, garnished with microgreens or edible flowers for a sophisticated touch. You could even bake the pasta in a casserole dish with a sprinkle of vegan cheese for a bubbly, golden crust.

Make Ahead and Storage

Storing Leftovers

This Creamy Vegan Cashew Tomato Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen, making leftovers even more delicious. Be sure to cool the pasta completely before refrigerating to maintain the best texture.

Freezing

While you can freeze this pasta, the texture of the cashew cream may change slightly after thawing, becoming less silky. If you choose to freeze it, place leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the pasta over low heat in a skillet, adding a splash of water or plant-based milk to restore creaminess if it feels thick. Stir frequently until heated through. Avoid microwaving for the best texture and flavor retention.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While rigatoni holds this creamy sauce beautifully, feel free to use penne, fusilli, or even spaghetti. Just adjust the cooking time to ensure pasta is perfectly al dente.

Do I have to soak the cashews overnight?

In this recipe, soaking for about 60 minutes in boiling water softens the cashews enough to blend smoothly. Soaking longer or overnight is fine and can make blending even easier.

Is there a way to make this dish oil-free?

You can skip the olive oil and sauté the onions and garlic in a splash of vegetable broth or water. The sauce will still be delicious, though slightly less rich.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can work — use about 2 cups of chopped, ripe tomatoes and cook them down a bit longer to concentrate their flavor before adding the tomato paste and the rest of the ingredients.

How spicy is the crushed red pepper in this recipe?

Only a subtle heat comes from the ¼ teaspoon of crushed red pepper, offering just a gentle warmth that complements the creaminess. Adjust the amount to suit your spice preference.

Final Thoughts

This Creamy Vegan Cashew Tomato Pasta Recipe is a real game-changer for anyone craving a truly satisfying, dairy-free comfort meal. It’s rich, flavorful, and surprisingly simple to prepare, making it the perfect recipe to have on standby for busy weeknights or special occasions when you want something a little extra. I can’t wait for you to try it and discover how wonderful vegan cooking can be!

Creamy Vegan Cashew Tomato Pasta Recipe