The Dreamiest Dairy-Free Creamy Tomato Pasta

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I still remember the first time I tried to recreate my abuela’s creamy tomato pasta after going plant-based. The first attempt? Let’s just say my nephew took one bite and asked if I was feeling okay. But here’s the beautiful thing about plant-based cooking — once you figure out the magic formula, it’s actually better than the original.

This pasta has become my go-to comfort meal, especially on those Portland nights when the rain just won’t quit. The secret is building layers of flavor — roasted garlic, fire-roasted tomatoes, and that perfect cashew cream that’ll fool anyone into thinking you used heavy cream. Trust me on this one.

Real talk: I used to be intimidated by cashew cream, thinking it was some complicated chef technique. But it’s literally just soaked cashews and liquid in a blender. That’s it. And the result? Pure cremosidad (creaminess) that coats every strand of pasta.

Ingredients

  • 1 cup raw cashews, soaked for 2 hours (or 15 minutes in hot water if you’re in a hurry)
  • 1 lb pasta of choice (I love penne or rigatoni here)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1/2 cup full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, but recommended)
  • Salt and black pepper to taste
  • Fresh basil for serving

Instructions

  1. Start your pasta water boiling and cook the pasta according to package directions. But here’s the thing — save at least 1 cup of that starchy pasta water before draining. You’ll thank me later.

  2. While the pasta cooks, drain your soaked cashews and toss them in a blender with 3/4 cup of fresh water. Blend until completely smooth — I mean, completely. This usually takes about 60 seconds in a high-speed blender. If you have a regular blender, just be patient with it.

  3. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. I wasn’t sure about this next part initially, but — add the garlic and let it get fragrant for just 30 seconds. Don’t let it burn!

  4. Pour in those beautiful fire-roasted tomatoes. And honestly? The fire-roasted makes such a difference here. Let this simmer for about 8-10 minutes until it’s slightly thickened.

  5. Here comes the magic — slowly whisk in your cashew cream and the coconut milk. The sauce should be getting gorgeously creamy now. Add the nutritional yeast, basil, oregano, and red pepper flakes. Season with salt and pepper.

  6. Add your drained pasta directly to the sauce (this is where that pasta water comes in handy if things look too thick). Toss everything together, adding pasta water a splash at a time until you get that perfect, silky consistency.

Tips

No judgment if you forget to soak your cashews ahead of time — we’ve all been there. Just cover them with boiling water for 15 minutes and they’ll soften right up.

Speaking of cashews — has anyone else noticed how expensive they’ve gotten? You can absolutely substitute with silken tofu here. Use about 6 oz and blend it with a little extra coconut milk.

This pasta keeps well in the fridge for about 3 days, though you might need to add a splash of plant milk when reheating because it thickens up. Oh! And it freezes surprisingly well for up to 2 months.

For my gluten-free friends, this works beautifully with chickpea or lentil pasta — just follow the package cooking times since they can vary.

I usually make extra cashew cream because it’s fantastic in soups, curries, or even as a base for alfredo sauce. It keeps in the fridge for up to a week.

Let me know how it turns out for you!