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Once upon a time, there was a yogi who lived a fully plant-based lifestyle. She gave up alcohol and decided to become vegan and gluten-free also. She changed her life so radically that her friends and family barely recognized the human she was quickly transforming into. That was me back in 2012. It started with getting sober; everything changed after that. I lived a vegan life until 2021. I was knee deep in perimenopause and knew that something needed to change. My body told me I was ready to incorporate animal products, and while the choice was difficult, I made it unabashedly.
In the time I was vegan, I created a ton of recipes. It’s how my website came to exist. I crowned myself the pasta queen long before the Granola title came along, and my goodness, did I ever make a lot of pasta recipes. This recipe has been in the vault forever, one of those go to recipes that you don’t share because it’s just so familiar that you don’t even consider that others might fall madly in love with it. It came to my mind recently when I was deciding what I wanted to make for dinner, and I thought this is a good one – people deserve to enjoy it!!
I have always enjoyed my creamy vegan sauces. I think I do a damn good job at combining just the right ingredients to make something super savoury and falvorful. This sauce is the bees’ knees! The texture is creamy, tangy and oh so divine. I used to love serving it to my meat eating friends. They “put up” with my vegan cooking because they love me, but mainly because it TASTES GREAT. I wouldn’t dream of serving mediocre, lacklustre food to anyone, vegan or not. Since not being vegan anymore, I’ve still made this recipe countless times and recently tried serving it with seared salmon, chicken and shrimp (not at the same time), and it was delicious. I highly recommend playing around with this recipe to make it all your own!
This creamy vegan pasta uses wholesome ingredients to create a luscious, rich sauce without any dairy:
This pasta is quick, easy and delicious! Make it anytime you’re craving a bowl of comfort or serving a crowd.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining. While the pasta cooks, blend soaked cashews, navy beans, Dijon mustard, lemon juice, salt, pepper, and 1 cup of pasta water until silky smooth. The sauce should be pourable—add more pasta water as needed.
In a deep-sided pan or Dutch oven, heat olive oil and chili flakes over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, then add cherry tomatoes, salt, pepper, and a splash of vegetable broth. Add tomato paste and cook briefly before stirring in the gochujang. Cook until tomatoes begin to burst, pressing them gently with the back of a spoon.
Pour the creamy cashew sauce into the pan and stir to combine. Add the cooked pasta and stir, using additional pasta water or broth to reach a creamy consistency. Finish with vegan parmesan, adjust seasoning, and serve warm.
That cloudy, salty liquid left in the pot after cooking your pasta? It’s liquid gold my friends! Starchy pasta water helps emulsify and thicken the sauce while ensuring everything clings beautifully to the pasta. It’s the key to turning this into a creamy tomato pasta sauce without cream into the creamiest, dreamiest sauce you’ll ever have. Reserve more than you think you’ll need. You can always add extra as you stir in the pasta.
This creamy tomato pasta has endless possibilities and you can make it all your own. Take a look around your kitchen and see what you could add.
This creamy tomato pasta recipe is comforting and satisfying all on its own, but a few simple sides can round out the meal beautifully. Try pairing it with garlicky sautéed greens like broccolini, kale, or chard. The bitterness and texture of leafy greens complement the rich, creamy sauce perfectly. A crisp green salad is always a nice side to any pasta. Want to go the classic route? Garlic bread!
This isn’t just another creamy tomato pasta recipe—this is a pantry-friendly, flavour-packed, and truly satisfying dish that checks every box. First, it’s a one pot wonder, which means minimal cleanup. The sauce is made entirely from scratch and is completely dairy-free, yet still incredibly creamy and indulgent.
You’ve also got a whole lot of protein and fiber in this dish, making it not only delicious but also nutritious! The recipe is totally adaptable to many dietary restrictions being that its naturally gluten free (depending on your pasta), dairy free, and could easily be made oil free.
What if I forget to soak my cashews? Quick soak them in boiling water for 15–20 minutes, then drain and use as directed.
What pasta shape should I use? Any short shape works—rigatoni, penne, shells, fusilli. You want something that holds onto sauce.
Can I make this without gochujang? Yes! Try a touch of smoked paprika or miso paste for a similar umami effect.
How long will leftovers keep? Up to 4 days in the fridge. Reheat with a splash of water or broth to loosen.
Don’t forget to leave a rating and review below!
If you love this vegan creamy tomato pasta, you’ll want to try these next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
Thank you for the recipe, can’t wait to try it. Just wondering where do you buy Rummo’s pasta? I live in US.
Hi Larisa, I live in Canada and purchase it at any grocery store. You could try whole foods or somewhere like sprouts
Fantastic. Godly. Have added to my favorites repertoire. Also always have everything except gochujang in the pantry.
Hey Mary Anne! I love that you had majority of the ingredients on hand and enjoyed this recipe!! Its easily one of my favorite go to pasta recipes 🙂 Thanks for taking the time to leave a review