This Creamy Cashew Tomato Pasta is my ultimate go-to recipe that I love serving to friends and family when they come to visit. It’s ridiculously easy to make and people are always surprised to find out that it’s vegan. Blended up cashews make the base of the ultra-creamy tomato sauce and the nutritional yeast adds a cheesy, salty flavour that you’d normally get from parmesan. | Gluten Free + Vegan

It’s here!

Effortless Vegan is now available in stores! I am so thrilled to finally be able to share more on what’s inside, starting with this creamy cashew tomato pasta!

This pasta is easily one of my favourite from the book because I think it really highlights what these recipes are all about: it’s fast, easy, made with few ingredients and totally delicious!

Creamy Cashew Tomato Pasta – How To

Altogether the prep & process comes down to three main steps:

1. Boil the pasta.
2. Blend the remaining ingredients together to make this sauce.
3. Add the sauce to the cooked and drained pasta!

And that’s it: 20 minutes, 7 ingredients, 1 insanely easy & delicious vegan pasta.

If you’re interested in learning more about this book and want to see what else is inside, make sure to check out my cookbook page! I’ve got a more extensive breakdown on what’s inside including chapters, pictures and general info.

Hope you love this recipe as much as we do! Enjoy!

More Easy Vegan Recipes

• 20 Minute Vegetarian Lentil Bolognese
• Roasted Root Vegetable Stew
• Zucchini and Cannellini Tomato Stew
• Black Bean Quinoa Veggie Chili
• Spring Onion Peanut Noodles

Enjoy!

Let me know if you try this Creamy Cashew Tomato Pasta recipe! I’d love to hear what you made with it and how it turned out! Please leave a comment and review with your thoughts and suggestions for me and future readers.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Creamy Cashew Tomato Pasta

Yield: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

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Blended up cashews make the base of the ultra-creamy tomato sauce and the nutritional yeast adds a cheesy, salty flavour that you’d normally get from parmesan.

Ingredients

• 1 lb gluten free vegan penne pasta (any shape pasta will do)
• 1 (15-ounce [450 g]) can crushed tomatoes
• 1 cup (150 g) raw cashews
• 2 tbsp (8 g) nutritional yeast
• 1 tbsp (3 g) dried oregano
• 2 tsp garlic, minced
• 1 tsp sea salt
• Vegan Parmesan, for topping
• Fresh basil for topping, optional

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Bring a large pot of salted water to a boil over a high heat. Add the penne and cook until al dente according to package instructions. Once cooked, drain the pasta water and return the penne back to the pot.
2. While the pasta is cooking, add the tomatoes, cashews, nutritional yeast, oregano, garlic and salt to a blender and blend on high 2-3 minutes until smooth.
3. Stir the blended cashew sauce into the pot along with the drained penne and stir until well combined. Serve with fresh basil and topped with vegan parmesan if desired.

Notes

A quick note: this recipe works best if you use a high-speed blender like a Vitamix or a Blendtec. If you don’t own a high-speed blender, no worries! Just soak your cashews in water for about 4 hours or overnight.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Recipe By Course Cuisine: Vegan