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Vegan Creamy Sun-Dried Tomato Pasta with Cashew Sauce

Vegan Creamy Sun-Dried Tomato Pasta with Cashew Sauce

Vegan Creamy Sun-Dried Tomato Pasta with Cashew Sauce is a quick and satisfying dish featuring a luscious cashew sauce and savory sun-dried tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta, Vegan
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 Blender
  • 1 Large pot
  • 1 Frying pan
  • 1 Colander

Ingredients
  

  • 12 ounces spaghetti - any type
  • 1 cup raw cashews - soaked for at least 2 hours
  • 1 cup almond milk - or any plant-based milk
  • 1/2 cup sun-dried tomatoes - packed in oil, drained
  • 2 cloves garlic - minced
  • 2 tablespoons nutritional yeast - for cheesy flavor
  • 1 teaspoon onion powder - for depth
  • Salt and pepper - to taste
  • Fresh basil - for garnish, optional

Instructions
 

  • Cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
  • In a blender, combine soaked cashews, almond milk, sun-dried tomatoes, garlic, nutritional yeast, onion powder, and salt and pepper. Blend until smooth and creamy.
  • In a frying pan over medium heat, pour the creamy sauce and cook for a few minutes until heated through.
  • Add the cooked spaghetti to the sauce, tossing to coat the pasta well. Heat for another minute.
  • Serve hot, garnished with fresh basil if desired.

Notes

For a creamier sauce, soak the cashews longer.
Feel free to add your favorite vegetables such as spinach or mushrooms.
Top with fresh basil for added flavor.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gSodium: 200mgFiber: 5gSugar: 4g
Keyword cashew sauce, creamy pasta, sun-dried tomatoes, vegan pasta
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