Creamy Vegan Sun-Dried Tomato Pasta

There’s something irresistible about the first spoonful of this creamy vegan sun-dried tomato pasta: the warm, tangy perfume of sun-dried tomatoes hits your nose, followed by the rich, velvety mouthfeel of the cashew-based sauce. Each bite balances a bright tomato tang with a silky, slightly nutty creaminess, finished with a whisper of garlic and a fresh basil lift. The texture is luxurious without feeling heavy — luscious sauce clinging to each strand of pasta, flecked with crimson tomato threads and a scattering of pepper flakes for a gentle kick.

This dish is perfect for nights when you want impressive comfort food without hours in the kitchen — ideal for cozy weeknights, casual date nights, or a simple dinner that still feels special for guests. It also scales well for potlucks and dinner parties. If you’d like more recipe variations or similar builds, check out this handy version online: Creamy Vegan Sun-Dried Tomato Pasta (alternate).

At a Glance

Prep Time: 15 minutes (plus 30–60 minutes soaking time for cashews, or quick-soak method)
Cook Time: 12–15 minutes
Total Time: 30–90 minutes (depending on cashew soak)
Servings: 4
Difficulty Level: Easy — great for home cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (based on 4 servings). These values are approximate and were compiled using USDA FoodData Central and common reference values for each ingredient; treat them as estimates for meal-planning purposes.

Calories: ~450 kcal
Protein: ~16 g
Carbohydrates: ~59 g
Fat: ~19 g
Saturated Fat: ~3 g
Fiber: ~3–4 g
Sodium: variable (depends on salted pasta, broth, and added salt)

Notes on the numbers:

Values combine the contributions of 8 oz (227 g) dry pasta, 1 cup raw cashews, 1/2 cup sun-dried tomatoes (drained), 1 cup vegetable broth, nutritional yeast, and small garnishes. For more precise tracking, consult the USDA FoodData Central or your preferred nutrition calculator, and adjust for the exact brands you use. Trusted sources such as the USDA and Mayo Clinic recommend using ingredient labels when available for the most accurate totals.

Why You’ll Love It

Flavor & Texture: The sun-dried tomatoes provide a concentrated umami and sweet-tart note that cuts through the richness of the cashew cream, while the nutritional yeast adds that savory, cheesy depth without dairy.
Ease & Speed: Once cashews are soaked (or quick-soaked), the sauce blends in minutes and reheats beautifully — a true weeknight hero.
Social & Comfort Appeal: It feels indulgent enough for guests but effortless enough for solo cooks. Swap pasta shapes for variety, and you’ve got a dish that fits both date nights and family dinners.
Healthful Options: Plant-based, dairy-free, and easily adjusted for gluten-free diets with a GF pasta swap — a flexible recipe for many dietary needs.

How to Make Creamy Vegan Sun-Dried Tomato Pasta

Ingredients:

8 oz (227 g) pasta of choice (spaghetti, fettuccine, or short pasta)
1 cup raw cashews, soaked (see tips)
1/2 cup sun-dried tomatoes (packed in oil, drained)
1 cup vegetable broth (low-sodium preferred)
2 cloves garlic
1 tablespoon nutritional yeast
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Vegan parmesan, for garnish (optional)
Red pepper flakes, for garnish (optional)

Optional ingredients and substitutions:

Gluten-free pasta for a gluten-free version
1–2 tablespoons olive oil or reserved sun-dried tomato oil for extra silkiness
Lemon juice (1–2 teaspoons) for brightness
1/2 teaspoon smoked paprika or 1/4 teaspoon smoked salt for depth
Roasted red pepper in place of some sun-dried tomatoes for a milder, sweeter profile

Method (step-by-step):

Soak cashews: Cover 1 cup raw cashews with boiling water and let soak for 30–60 minutes, or use a quick-soak by simmering for 10–15 minutes. Drain and reserve.
Cook pasta: Bring a large pot of salted water to a boil and cook 8 oz pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Make the sauce: In a blender, combine soaked cashews, drained sun-dried tomatoes, 1 cup vegetable broth, 2 cloves garlic, 1 tablespoon nutritional yeast, salt, and pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water or more broth.
Heat the sauce: In a large sauté pan over medium heat, pour in the blended sauce and warm gently, stirring frequently. If desired, add 1–2 tablespoons olive oil or reserved sun-dried tomato oil to emulsify and enrich the sauce.
Combine with pasta: Add cooked pasta to the pan and toss to coat thoroughly. If needed, loosen the sauce with reserved pasta water a tablespoon at a time until desired consistency is reached.
Serve: Divide into bowls and garnish with fresh basil, a sprinkle of vegan parmesan, and red pepper flakes to taste.

Practical tips:

Avoid over-blending at high speed for too long; pulse toward the end to keep the sauce silky but not overly aerated.
Check pasta doneness a minute before package time to achieve perfect al dente — it will finish cooking slightly when tossed with the warm sauce.
If you prefer a thinner sauce, gradually add more vegetable broth or reserved pasta water rather than over-salting.

For another take on this style of sauce and pairing ideas, you can view an alternate guide here: Creamy Vegan Sun-Dried Tomato Pasta (variation).

Best Pairings

Simple greens: A peppery arugula salad dressed with lemon vinaigrette keeps the meal bright.
Garlic bread or crusty baguette: Great for mopping up extra sauce (use vegan butter or olive oil).
Roasted vegetables: Oven-roasted asparagus, broccolini, or cherry tomatoes add color and texture.
Light white wine: A crisp Pinot Grigio or dry Sauvignon Blanc balances the creaminess.
For a cozy pairing: A cup of herbal tea or a light-bodied red if you prefer evenings with deeper flavors.

Storage Instructions

Room temperature: Do not store cooked pasta at room temperature for more than 2 hours (food safety).
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Freezer: The sauce (without pasta) freezes best — freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then warm and toss with freshly cooked pasta. If you freeze pasta mixed with sauce, expect some texture change; consume within 1 month for best quality.

Insider Secrets

Use warm broth when blending for a silkier emulsion and faster reheating.
For the creamiest texture, peel the skins of the cashews after soaking (pinch and they slip off easily) — it’s an extra step but yields an ultra-smooth sauce.
If your blender struggles, blend the cashews with half the liquid first to make a smooth paste, then add remaining ingredients.
Adjust acidity with a squeeze of lemon if the sauce tastes flat — the citrus brightens the sun-dried tomato’s concentrated sweetness.

Creative Twists

Vegan “Marry Me” style: Add a splash of roasted red pepper and sun-dried tomato oil, plus extra nutritional yeast for a tangier, more decadent sauce (inspired by popular adaptations).
Pesto-swirl: Fold in 2–3 tablespoons of basil pesto (vegan) at the end for a herby, green lift.
Protein boost: Stir in crumbled tempeh sautéed with garlic and smoked paprika, or toss in roasted chickpeas for crunch and protein.
Lower-fat option: Replace half the cashews with silken tofu to keep creaminess while reducing total fat.
Mediterranean add-ins: Mix in olives, capers, and artichoke hearts for a briny, picnic-style pasta.

Recipe Q&A

Q: Can I substitute the cashews for another nut or seed?
A: Yes — blanched almonds or macadamias can work, but keep in mind flavor and fat content vary. For nut-free, try silken tofu plus 2–3 tablespoons of tahini for creaminess.

Q: How can I make this gluten-free?
A: Use a certified gluten-free pasta and ensure any broth or vegan parmesan you use is GF-labeled.

Q: My sauce is grainy or not smooth — how can I fix it?
A: Blend longer in a high-speed blender, or strain through a fine mesh if necessary. Ensure cashews were adequately soaked; under-soaked cashews cause graininess.

Q: Is this healthy?
A: It can be part of a balanced diet — it’s plant-based and provides healthy unsaturated fats from nuts. Watch portion size if you’re tracking calories; swap part of the cashews for tofu to reduce total fat.

Q: Can I meal-prep this for lunches?
A: Yes — store sauce separately in single-serve containers and combine with freshly cooked pasta when ready to eat, or keep cooked pasta and sauce chilled and reheat gently.

Conclusion

I hope this Creamy Vegan Sun-Dried Tomato Pasta inspires a cozy dinner at your table — it’s a perfect balance of indulgence and simplicity that welcomes experimentation. If you’d like to see another recipe with a similar creamy tomato profile, take a look at this flavorful take on a creamy sun-dried tomato pasta: Vegan Creamy Sun Dried Tomato Pasta – Jackfruitful Kitchen. For a fun, slightly different creamy pasta idea in the same family, check out this popular “Marry Me” pasta adaptation: Creamy Vegan Marry Me Pasta | It Doesn’t Taste Like Chicken.

If you try the recipe, please share a photo or comment — I love hearing your twists and what pairings worked best for you. Happy cooking!