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Creamy Vegan Tomato Pasta


This creamy and flavorful pasta dish is a vegan take on the classic tomato pasta sauce. The cashew-based cream adds a rich and velvety texture, while the fresh tomatoes provide natural sweetness.

Creamy Vegan Tomato Pasta, Daily Dose of Vegan

Cuisine: Italian-inspired Vegan Fusion
Serving: 4


  • 1 pound pasta of your choice (such as spaghetti or linguine)
  • Cashew cream sauce (see below)
  • Fresh cherry tomatoes, halved
  • Fresh basil leaves, chopped
  • Salt and pepper to taste

Cashew Cream Sauce:

  • 1 cup cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Cook the pasta according to package instructions, on the brink between medium and soft.
  2. Prepare the cashew cream sauce by blending the cashews, water, lemon juice, apple cider vinegar, salt, and black pepper until smooth and creamy.
  3. In a large skillet, combine the cooked pasta, cashew cream sauce, and halved cherry tomatoes. Toss until the pasta is well coated with the sauce.
  4. Season with salt and pepper to taste.
  5. Garnish with chopped fresh basil leaves.

Matching Wines

For this dish, we would recommend a red wine that complements the rich and fruity flavors of the tomato sauce. Here are a few options:

Merlot: This medium-bodied Italian red wine is known for its flavors of plum, blackberry, and chocolate.

Sangiovese: A light-bodied Sangiovese with flavors of cherry, strawberry, and earthy notes would also pair nicely.

Valpolicella: A medium-bodied Valpolicella with rustic flavors of dark fruit and spice would provide a nice contrast to the bright and fruity tomato sauce.