Creamy Vegan Sun-Dried Tomato Pasta
Soaked cashews and sun-dried tomatoes blend into a dairy-free pasta sauce, loosened with water and finished with basil and vegan Parmesan.
Ingredients
Pasta
- 12 oz dried pasta choose a vegan variety
Cream Sauce
- 1 cup raw cashews measured before soaking; soak 4 hours, drain and rinse
- 1/2 cup sun-dried tomatoes oil-packed and drained, or dry-packed and softened
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 cup water for blending; reserve pasta water separately for thinning
Garnish
- 1/4 cup Fresh basil Chopped.
- 1/4 cup Vegan parmesan For serving.
- 1/2 tsp Red pepper flakes Optional, for some heat.
Instructions
Method
- Cover the 1 cup raw cashews with water and refrigerate for 4 hours. Drain and rinse. Drain oil-packed tomatoes, or soften dry tomatoes according to their package.
- Boil the pasta according to its package until al dente. Reserve at least 1 cup cooking water before draining.
- Puree the tomatoes, drained cashews, 1 cup fresh water, olive oil, nutritional yeast, minced garlic, salt, and pepper in a blender. Scrape the sides as needed, adding a splash of pasta cooking water if the mixture struggles to circulate.
- Stir the sauce in a wide pan over medium-low heat until hot. Add the drained noodles and loosen the coating with small splashes of pasta cooking water. Keep the heat gentle and stop when evenly coated.
- Portion into 4 bowls. Scatter the chopped basil and vegan Parmesan over them, adding red pepper flakes if desired.
Notes
- The total includes a 4-hour cashew soak. Check pasta and cheese labels for vegan suitability.
- Refrigerate promptly and use within 3 days; add water while reheating to 165°F.