Creamy Vegan Sun Dried Tomato Pasta

The first time I made this sauce, my skeptical carnivore brother took three consecutive bites before asking what kind of cream I'd used. When I told him it was cashews and sun-dried tomatoes, he actually put his fork down in shock. Now it's the most requested dish at family gatherings, even from the relatives who normally turn their noses up at anything labeled vegan.

I discovered this recipe during a rainy Tuesday when I wanted something comforting but not heavy. The sun-dried tomatoes add this incredible umami depth that makes you forget you're eating a plant-based meal. My roommate now requests it every time she's had a rough day at work.

Ingredients

• 350 g dried pasta: Penne or fusilli catch the sauce beautifully in their ridges and curves
• Salt: Generously salt your pasta water until it tastes like the sea
• 100 g sun-dried tomatoes in oil: The oil-packed ones yield a silkier sauce than dry versions
• 1 cup raw cashews: Soaking them transforms them from crunchy nuts into liquid cream
• 2 cloves garlic: Fresh cloves give you that aromatic backbone you cannot get from powder
• 1 small shallot: Adds a subtle sweetness that rounds out the tangy tomatoes
• 1 1/4 cups unsweetened plant-based milk: Almond milk keeps things neutral while oat adds extra creaminess
• 2 tbsp reserved sun-dried tomato oil: This liquid gold is packed with flavor so do not pour it down the drain
• 2 tbsp nutritional yeast: The secret ingredient that adds savory cheesiness without dairy
• 1 tbsp lemon juice: Cuts through the richness and brightens the whole dish
• 1/2 tsp dried oregano: Dried herbs work better here than fresh in the blended sauce
• 1/2 tsp smoked paprika: Adds just enough warmth and complexity without making it spicy
• 1/4 cup fresh basil: Toss it in at the end so it stays vibrant and fragrant
• 2 tbsp toasted pine nuts: Optional but that buttery crunch takes it over the top

Instructions

Get your cashews ready:

Pour boiling water over your cashews and let them soak for at least 15 minutes while you prep everything else.

Start the pasta water:

Bring a large pot of salted water to boil and cook your pasta until just shy of al dente.

Blend your sauce base:

Combine the soaked cashews, sun-dried tomatoes, garlic, shallot, plant milk, reserved oil, nutritional yeast, lemon juice and all the seasonings in your blender.

Make it silky smooth:

Blend on high for at least 2 minutes until absolutely creamy with no grainy bits remaining.

Bring it together:

Scoop out that pasta water before draining then return the noodles to the pot and pour over your gorgeous sauce.

Serve it up:

Toss everything together over low heat adding pasta water as needed then finish with fresh basil and those pine nuts.

Save

This pasta became our go-to celebration dinner after I made it for my partner's birthday instead of the usual restaurant reservation. We ate it on the balcony with candlelight and agreed it was better than anything we could have ordered. Now it's become a tradition for all our special moments at home.

Making It Your Own

I've learned that this sauce plays beautifully with different vegetables depending on what's in season. Sometimes I'll sauté spinach until wilted and fold it through at the end or add roasted zucchini for extra substance. The recipe is forgiving and welcomes your personal touches.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the creaminess while echoing the herbal notes from the basil and oregano. For something bolder try a light Pinot Noir which adds lovely earthy notes that complement the sun-dried tomatoes. The wine you cook with doesn't matter but the wine you drink with it absolutely does.

Storage and Meal Prep

The sauce actually tastes better the next day as all those flavors have time to really get friendly with each other. I often make a double batch and portion the sauce into jars for emergency weeknight dinners.

• Store the sauce separately from pasta for the best texture when reheating
• Add a splash of water when reheating to bring back that creamy consistency
• The sauce keeps beautifully in the freezer for up to three months

Save

There is something deeply satisfying about serving a dish that makes people reconsider what vegan food can be. Watching someone take that first surprised bite never gets old.

Recipe FAQs

→ Can I make this sauce ahead of time?

Absolutely. The sauce stores beautifully in the refrigerator for up to 5 days. Make a double batch and use it throughout the week—it also freezes well for up to 3 months.

→ What pasta shapes work best?

The sauce coats short pasta shapes like penne, fusilli, or rotini exceptionally well. Spaghetti or linguine work nicely too if you prefer long noodles. Choose whatever shape you enjoy most.

→ Is soaking the cashews necessary?

Soaking softens the cashews, ensuring the sauce becomes perfectly silky and smooth. If you have a high-speed blender, you can skip soaking, but for the creamiest results, soak for at least 15 minutes in hot water.

→ Can I use sun-dried tomatoes not packed in oil?

Yes, though you'll want to rehydrate them in warm water first. Since you won't have the reserved oil, use extra virgin olive oil instead for sautéing and blending into the sauce.

→ How can I add more protein?

Stir in white beans, chickpeas, or lentils when combining the sauce with pasta. You can also serve with grilled tofu or sprinkle with hemp seeds for a complete protein boost.

→ What's the best way to reheat leftovers?

Gently reheat in a saucepan over low heat, adding a splash of plant-based milk or pasta water to loosen the sauce. Avoid high heat, which can cause the sauce to separate.