Creamy Vegan Cashew Tomato Pasta Recipe
This creamy vegan cashew tomato pasta combines tender rigatoni pasta with a rich, dairy-free cashew cream sauce and a flavorful tomato base. The sauce is perfectly balanced with garlic, onion, tomato paste, and a hint of crushed red pepper for a subtle kick, delivering a comforting and satisfying meal that is plant-based and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Cashew Cream
- 1 cup raw cashews
- ½ cup water
- ¾ teaspoon salt (divided)
Pasta and Sauce
- 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
Instructions
- Soak Cashews: Place the raw cashews in a small bowl and cover them with boiling water. Let them soak for about 60 minutes until they become tender and soft, which will allow for a smooth and creamy sauce.
- Prepare Cashew Cream: Drain the soaked cashews and transfer them to a blender. Add ½ cup of fresh water and ¼ teaspoon of salt, then blend until completely smooth and creamy. Set this cashew cream aside for later use.
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook it until al dente, which is about 2 to 3 minutes less than the package instructions specify. Reserve 1 ½ cups of the pasta cooking water before draining the pasta.
- Sauté Aromatics and Build Sauce: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it softens. Add the minced garlic and sauté for another minute until fragrant. Stir in the tomato paste and cook, stirring continuously, until it darkens in color, about 2 minutes. Add the canned diced tomatoes, crushed red pepper flakes, the remaining ½ teaspoon salt, and ½ cup of the reserved pasta water. Bring the sauce to a simmer and let it cook for about 10 minutes until it thickens slightly and darkens in color.
- Combine Pasta and Sauce: While the sauce simmers, transfer the cooked rigatoni, prepared cashew cream, and the remaining 1 cup of reserved pasta water into the pan with the sauce. Toss everything together thoroughly until the sauce coats the pasta evenly and becomes creamy. For the finishing touch, top with fresh basil if desired and serve immediately for the best texture and flavor.
Notes
- Soaking cashews in boiling water speeds up the softening process; however, for best results, you can soak them for several hours or overnight if not in a hurry.
- Reserve pasta cooking water to adjust the sauce consistency as needed — the starchy water helps bind the sauce to the pasta.
- Adjust crushed red pepper flakes to taste for more or less spice.
- This recipe is naturally gluten-free if using gluten-free pasta.
- To serve, garnish with fresh basil or nutritional yeast for added flavor.
