Dairy-Free Sun-Dried Tomato Pasta | Simple, Silky Vegan Meal
Creamy, tangy, and completely dairy-free, this vegan pasta features sun-dried tomatoes and a rich cashew-based garlic sauce that’s perfect for a quick, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or gluten-free)
- 1 cup raw cashews (soaked)
- ½ cup oil-packed sun-dried tomatoes, chopped
- 1 tbsp oil (from jar or olive oil)
- ½ onion, diced
- 3–4 cloves garlic, minced
- 1½ cups unsweetened plant milk or water
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice or 1 tsp white wine vinegar
- ½ tsp salt and pepper, to taste
- Optional: ¼ tsp red pepper flakes, fresh basil, vegan parmesan
Instructions
- Soak cashews in hot water for 15–20 minutes. Drain.
- Cook pasta al dente. Reserve 1 cup of pasta water.
- Sauté onion and garlic in oil until soft. Add sun-dried tomatoes and cook for 2–3 minutes.
- Blend soaked cashews, sautéed mixture, plant milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Combine cooked pasta and sauce. Stir over low heat. Add pasta water as needed.
- Garnish with vegan parmesan and herbs. Serve warm.
Notes
- Add spinach or mushrooms for variety.
- Use tofu instead of cashews for nut-free version.
- Store leftovers for 4 days or freeze the sauce.