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an overhead shot of the cooked vegan tomato pasta in a black pan with cashews in the background

Vegan Creamy Tomato Pasta

Made with simple pantry ingredients, this vegan creamy tomato pasta is perfect for babies and kids with a dairy allergy. It is super versatile and easy to make!
Course Main
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 328kcal


  • 1 cup cashews (140g) soaked overnight
  • ¾ cups water
  • 8 oz. pasta of choice , I like to use legume-based pasta for iron
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 medium zucchini chopped
  • 8 oz. mushrooms sliced
  • 2 teaspoons dried oregano
  • 15 ounce can no-salt-added tomato sauce
  • 15 ounce can no-salt-added kidney beans, rinsed and drained
  • Toppings: fresh basil nutritional yeast or cheese if not vegan (recommend parmesan or mozzarella)


For cashew cream sauce

  • Drain cashew that’s been soaked overnight (see note). Add to blender with ¾ cup water and blend until it reaches a creamy consistency. Add more water if it’s to thick

For pasta

  • Cook pasta according to the package instructions. Be sure to reserve some pasta water.
  • Heat olive oil in a large pan over medium heat and add the onion, Cook for 2-3 minutes, until softened. Add the rest of the vegetables along with oregano and cook for 2-3 minutes. Add tomato sauce and bring to a boil. Reduce heat to low, and simmer, covered, for 10-12 minutes, until the vegetables are soft.
  • Add pasta and cashew cream to the pan and stir to combine. Add pasta water to thin out the sauce, if necessary. Simmer for a couple of minutes.
  • Top with fresh basil and nutritional yeast (or cheese if not vegan).


Place cashews in a bowl with about 2 cups of water. Let it soak overnight in the fridge. This step is super important as the longer you soak the cashews, the creamier the sauce will be.
I highly recommend making the sauce ahead of time so that you can whip up this dish in 20 minutes or less!
How to store leftovers: Transfer to an airtight container and keep in the fridge for 4-5 days.


Calories: 328kcal | Carbohydrates: 55g | Protein: 23g | Fat: 11g | Sodium: 85mg | Fiber: 20g | Calcium: 97mg | Iron: 7mg