Creamy Sun Dried Tomato Vegan Pasta

The first time I made this sauce, my roommate thought I was hiding dairy somewhere in the kitchen. The cashews create this impossibly silky texture that still blows my mind, and the sun-dried tomatoes bring this concentrated burst of summer that honestly works better than cream ever did.

I made this for my friend who swears she hates vegan food, watched her take three servings, and then text me the next morning asking for the recipe. That is not an exaggeration.

Ingredients

• Pasta: Choose something with ridges or curves to catch the creamy sauce, and gluten-free works beautifully here if you need it
• Sun-dried tomatoes in oil: Drain them but save every drop of that oil, it is the foundation of the entire dish
• Raw cashews: Soaking them softens the nuts enough to blend completely smooth, and there is no work around for this step
• Plant-based milk: Unsweetened is crucial here because no one wants dessert flavors in their savory dinner
• Nutritional yeast: This creates the umami depth that cheese usually provides, and the sauce needs it
• Fresh baby spinach: It wilts down into the sauce and adds color without making the dish taste like a salad

Instructions

Get your cashews ready:

Pour hot water over the cashews and let them soak while you prep everything else, then drain well

Boil the pasta:

Cook until al dente and reserve that cup of starchy cooking water before draining, it is liquid gold for thinning sauce

Blend the sauce:

Combine soaked cashews, sun-dried tomatoes, milk, nutritional yeast, garlic, lemon juice, oregano, salt and pepper until completely smooth

Sauté the onion:

Heat your oil in a large skillet and cook the onion until it is soft and translucent, about four minutes

Simmer the sauce:

Pour in the blended sauce and let it bubble gently for a few minutes while you stir occasionally

Wilt the spinach:

Toss in the spinach and cook just until it collapses into the sauce, this takes barely two minutes

Bring it together:

Add the cooked pasta to the skillet, toss everything together, and use that reserved pasta water if the sauce needs loosening

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This recipe became my go-to dinner the entire winter I lived in that tiny apartment with basically no counter space. The blender did all the heavy lifting and I felt like I was eating restaurant food every single night.

Make It Your Own

I have thrown roasted cherry tomatoes into the sauce and let me tell you, the sweetness balances everything perfectly. Sautéed mushrooms work too, adding this meaty texture that makes the dish feel even more substantial than it already is.

What To Drink

A crisp white wine cuts through the richness, something like Sauvignon Blanc or Pinot Grigio. If you are not drinking alcohol, sparkling water with plenty of lemon does the same job and feels almost fancy.

Storage & Leftovers

The sauce keeps in the fridge for about four days and actually tastes better the next day when the flavors have had time to hang out together. Reheat it gently with a splash of water and toss with freshly cooked pasta.

• Do not freeze the sauce, the cashews can separate and the texture will never come back quite right
• If you know you are meal prepping, cook the pasta only slightly al dente so it does not turn to mush when reheated
• The spinach will continue to wilt in leftovers, so maybe garnish fresh portions with extra basil

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I hope this becomes one of those recipes you keep coming back to, the one that somehow feels special enough for company but easy enough for Tuesday nights alone in the kitchen.

Recipe FAQs

→ How do I achieve the smoothest sauce texture?

Soak raw cashews in hot water for 15 minutes before blending. This softens them and helps create a silky-smooth sauce. A high-speed blender works best for eliminating any grittiness.

→ Can I make this without a high-speed blender?

Use cashew butter instead of whole cashews. Start with ½ cup and adjust to reach desired consistency. The sauce will still be rich and creamy, though slightly thicker.

→ What pasta shapes work best with this sauce?

Penne and fusilli are ideal because their ridges and curves hold the creamy sauce beautifully. Spaghetti works well too, though the sauce distributes differently. Choose what you enjoy most.

→ How long does the sauce keep in the refrigerator?

The sauce stays fresh for 4-5 days when stored in an airtight container. It may thicken when chilled—thin with a splash of water or plant milk when reheating.

→ Can I make this gluten-free?

Absolutely. Simply swap regular pasta for your favorite gluten-free variety. Brown rice, chickpea, or lentil-based pasta all work wonderfully with this sauce.

→ What can I add for extra protein?

Stir in white beans, roasted chickpeas, or sautéed tofu pieces. Hemp seeds sprinkled on top also add protein along with a pleasant nutty crunch.