If you’re craving a creamy, indulgent pasta without the dairy, this Vegan Creamy Sun-Dried Tomato Pasta is about to be your new weeknight favorite. With rich, tangy sun-dried tomatoes blended into a luscious cashew cream sauce, it’s every bit as comforting as a traditional pasta — without the heavy ingredients.
This recipe comes together in under 30 minutes and is naturally dairy-free, and vegan, making it perfect for family dinners, date nights, or even meal prep lunches. The creamy sauce coats each bite of pasta with a savory, slightly sweet flavor from the sun-dried tomatoes, balanced with garlic, fresh basil, and a hint of lemon. Whether you’re a long-time plant-based eater or just looking to cut back on dairy, this dish proves that healthy comfort food is possible — and delicious.
Why This Recipe Is So Good
Creamy without dairy: Cashews and sun-dried tomatoes create a rich, velvety sauce.
Quick & easy: Ready in under 30 minutes.
Healthy comfort food: Packed with plant-based protein and healthy fats.
Diet-friendly: Naturally vegan and dairy-free.
Ingredients You’ll Need
12 oz pasta (fusilli or penne)
1 cup raw cashews (soaked in hot water for 15 minutes)
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Sauce
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Combine Pasta and Sauce
Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
4. Serve and Garnish
Serve immediately, topped with fresh basil and extra black pepper if desired.
Tips for Success
Use soaked cashews for the creamiest texture.
Salt your pasta water generously — it makes a difference in flavor.
If your sauce is too thick, add an extra splash of vegetable broth while blending.
Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days. Freezer: Sauce can be frozen separately for up to 1 month.
Variations
Add sautéed spinach or kale for extra greens.
Use roasted red peppers instead of sun-dried tomatoes for a milder flavor.
Swap pasta for zucchini noodles for a low-carb option.
FAQ
Can I make this without cashews?
Yes — swap for sunflower seeds for a nut-free option.
What gluten-free pasta works best?
Brown rice or quinoa pasta holds up best without becoming mushy.
Can I use fresh tomatoes instead of sun-dried?
You can, but the flavor will be milder — roast them first for depth.
Final Thoughts
This Vegan Creamy Sun-Dried Tomato Pasta is the kind of meal that feels indulgent yet nourishing. It’s proof that you don’t need dairy to enjoy a rich, flavorful pasta dinner. Perfect for busy weeknights or cozy weekends, this recipe is one you’ll keep coming back to.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
In a blender, combine soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
Return the pasta to the pot, pour in the sauce, and toss until fully coated. Heat over low for 2-3 minutes until warmed through.
Serve immediately, topped with fresh basil and extra black pepper if desired.
