Creamy Sun-Dried Tomato Vegan Pasta – A Cozy, Dairy-Free Favorite

There’s something deeply comforting about a bowl of pasta drenched in a rich, velvety sauce. This Creamy Sun-Dried Tomato Vegan Pasta brings that indulgence without any dairy, making it a dream for plant-based eaters and anyone craving a lighter twist on a classic.

Inspired by Italian flavors and Mediterranean simplicity, this dish balances the deep umami of sun-dried tomatoes with the silkiness of a cashew-based cream sauce. It’s wholesome, satisfying, and ready in under 30 minutes — ideal for busy weeknights or cozy dinners in.

Whether you’re vegan or just looking to cut back on dairy, this pasta delivers big flavor with minimal effort. The creamy texture hugs every noodle, while garlic, basil, and a touch of lemon create layers of brightness.

Ingredients Overview

Let’s break down what makes this recipe shine — and how to swap things to suit your pantry or dietary needs.

Sun-Dried Tomatoes (Packed in Oil)

Sun-dried tomatoes are the soul of this recipe. Their concentrated, tangy sweetness adds depth to the sauce. Use oil-packed sun-dried tomatoes for best flavor and a more luscious texture. The infused oil also enhances the overall richness.

Substitute: If you only have dry-packed, rehydrate them in warm water for 10–15 minutes before blending.

Raw Cashews

Soaked raw cashews create a smooth, creamy base that mimics traditional cream sauces without dairy. They’re neutral in flavor but create a luxurious texture once blended.

Tip: Soak in hot water for 15–20 minutes if you’re short on time.

Alternative: Blanched almonds or silken tofu can be used, though the flavor and consistency may differ slightly.

Garlic and Shallots

These aromatics add complexity and a savory foundation. Sautéed in olive oil, they help round out the sweetness of the sun-dried tomatoes.

Substitute: Use red onion in place of shallots if needed.

Plant-Based Milk or Water

Unsweetened almond milk or oat milk keeps the sauce silky without overpowering the dish. Water can be used in a pinch, but it may result in a slightly thinner consistency.

Note: Always use unsweetened, unflavored varieties.

Pasta

Any pasta shape works, but short shapes like penne, rigatoni, or fusilli catch the creamy sauce in every bite. For gluten-free, use brown rice or chickpea pasta.

Fresh Basil and Lemon Juice

Fresh basil adds a fragrant, herbal note, while lemon juice brightens everything and balances the richness.

Optional: A pinch of red pepper flakes gives subtle heat.

Step-by-Step Instructions

1. Soak the Cashews

Place ¾ cup raw cashews in hot water and let them soak for at least 15 minutes. This softens them enough to blend into a smooth cream.

Pro Tip: For extra-smooth sauce, soak for several hours or overnight if you have time.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Chef’s Note: Salting the water generously helps flavor the pasta itself.

3. Sauté Aromatics

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 2 minced garlic cloves and 1 finely chopped shallot. Sauté for 3–4 minutes until fragrant and translucent.

Avoid Burning: Keep the heat moderate to prevent bitterness from overcooked garlic.

4. Blend the Sauce

In a high-speed blender, combine:

• ½ cup oil-packed sun-dried tomatoes (drained)

• Soaked cashews (drained)

• 1 cup plant milk or water

• 2 tablespoons of the reserved sun-dried tomato oil

• 1 tablespoon lemon juice

• ½ teaspoon salt

• Optional: 2 tablespoons nutritional yeast for cheesy flavor

Blend until completely smooth and creamy.

5. Combine Sauce and Pasta

Add the blended sauce to the skillet with the sautéed garlic and shallots. Warm over low heat, stirring constantly. If the sauce is too thick, thin it out with a splash of pasta water.

Add cooked pasta and toss until fully coated and heated through.

6. Finish with Herbs

Stir in a handful of fresh chopped basil just before serving. Adjust seasoning with salt, pepper, and more lemon juice if needed.

Optional Garnish: Vegan parmesan, chili flakes, or toasted pine nuts.

Tips, Variations & Substitutions

• Nut-Free Option: Use silken tofu or white beans instead of cashews for a similar creamy texture without nuts.

• Add Veggies: Sauté spinach, mushrooms, or zucchini with the aromatics for a veggie-packed version.

• Make It Spicy: Stir in ½ teaspoon chili flakes or a dash of hot sauce for a kick.

• Meal Prep Tip: The sauce can be made ahead and stored in the fridge for up to 4 days.

Regional Inspiration

While not traditional, this dish takes cues from Southern Italian cuisine — sun-dried tomatoes are a common pantry staple in Puglia and Sicily, where bold, preserved flavors are celebrated.

Serving Ideas & Occasions

This creamy sun-dried tomato vegan pasta is as versatile as it is delicious. Serve it:

• With a crisp green salad and crusty bread for a complete meal.

• As a cozy date-night dinner with a glass of red wine.

• As part of a family-style pasta night.

• In a thermos for a warm, hearty lunch at work.

The silky texture and savory depth make it especially comforting during colder months, but the brightness of lemon and basil also keeps it light enough for spring and summer.

Nutritional & Health Notes

This recipe is a balanced blend of healthy fats, plant-based protein, and complex carbs:

• Cashews provide unsaturated fats and protein.

• Sun-dried tomatoes offer antioxidants like lycopene.

• Whole grain or legume-based pasta boosts fiber and protein.

It’s naturally cholesterol-free, dairy-free, and can easily be gluten-free. Portion control is key, as cashew-based sauces are rich — but when paired with veggies and a moderate serving of pasta, it fits well into a clean, plant-forward diet.

FAQs

Q1: Can I use jarred sun-dried tomatoes in this recipe?

A1: Yes, jarred sun-dried tomatoes packed in oil are perfect. Drain them before blending but reserve some of the oil for added flavor. If using dry-packed tomatoes, rehydrate them in warm water for 10–15 minutes first.

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Q2: How can I make this recipe nut-free?

A2: Swap the cashews for silken tofu, sunflower seeds, or white beans. The texture will differ slightly, but these options still create a creamy base without any nuts.

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Q3: Is this sauce freezer-friendly?

A3: Yes, the sauce freezes well. Let it cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of water or plant milk.

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Q4: What pasta shapes work best with creamy sauces?

A4: Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well. However, long strands like fettuccine or linguine also work beautifully, especially for more elegant plating.

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Q5: Can I add protein to this meal?

A5: Absolutely. Add sautéed mushrooms, vegan sausage, grilled tofu, or chickpeas for extra plant-based protein. Toss them in with the pasta and sauce just before serving.

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Q6: What’s a good side dish for this pasta?

A6: A fresh arugula salad with lemon vinaigrette or steamed green beans pairs well. Garlic bread or roasted vegetables also make great accompaniments.

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Q7: Is this suitable for meal prep?

A7: Yes, both the sauce and the full dish store well in the fridge for 3–4 days. Reheat with a splash of plant milk to loosen the sauce. It’s a great option for lunches or quick dinners.

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