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Creamy Sun-Dried Tomato Vegan Pasta – Dairy-Free, Rich & Satisfying

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A creamy, plant-based pasta dish made with cashew cream and sun-dried tomatoes. Rich, satisfying, and perfect for a quick vegan dinner.

Ingredients

Scale

  • 12 oz pasta (gluten-free if needed)

  • ¾ cup raw cashews, soaked

  • ½ cup water

  • ½ cup oil-packed sun-dried tomatoes, chopped

  • 2 tbsp nutritional yeast

  • 2 tbsp lemon juice

  • 1 clove garlic

  • 2 tbsp sun-dried tomato oil (from jar)

  • Salt and pepper to taste

  • Optional: Fresh basil or spinach, chili flakes

Instructions

  • Soak cashews in hot water for 20–30 minutes. Drain.

  • Cook pasta according to package instructions. Reserve ½ cup pasta water.

  • In a blender, blend cashews, water, garlic, lemon juice, nutritional yeast, salt, and pepper until smooth.

  • In a skillet, heat sun-dried tomato oil. Add tomatoes and sauté 2–3 minutes.

  • Pour in cashew sauce and heat gently.

  • Add pasta and toss to coat. Use pasta water to loosen sauce if needed.

  • Stir in fresh herbs if using. Serve warm.

Notes

For a nut-free version, substitute sunflower seeds or silken tofu. Store leftovers in the fridge for up to 4 days.

Find it online: https://goldenflavorstudio.com/creamy-sun-dried-tomato-vegan-pasta-dairy-free-rich-satisfying/