Make a creamy, vegan pasta sauce in just 30 minutes using simple ingredients you probably already have at home. This quick and easy recipe is perfect for a flavorful, plant-based meal that’ll have everyone asking for seconds!
Craving more vegan pasta sauce ideas? Check out my Vegan Vodka Sauce, Vegan Bolognese Sauce, and Vegan Alfredo Sauce for even more delicious, plant-based options. These sauces will take your pasta meals to the next level!
This creamy vegan pasta sauce is the perfect mix of rich and fresh. The cashews make it super smooth and creamy, and the vegan Parmesan gives it that cheesy kick. It’s the perfect sauce for a satisfying dinner. Plus, it’s really easy to tweak! You can adjust the spices or throw in some extra herbs to make it just how you like it.
This sauce is not only super quick to make, but it's also perfect for meal prep. You can keep any leftovers in the fridge for a few days or even freeze it for later. It’s a go-to sauce to have ready whenever you want a fast, comforting meal.
Ingredients for vegan pasta sauce
- Olive oil: I prefer using olive oil for this recipe, but you can use any oil you have, like canola, sunflower, or avocado oil. They’ll all work just fine and give the sauce a slightly different taste.
- Onion: I’ve used a yellow onion for this recipe, but you can also use other types like white or red onions. If you prefer something milder, shallots are a great option too!
- Garlic.
- Red pepper flakes: You can skip these if you’re not into spicy food, or adjust the amount to your liking. If you want an alternative, you can use a pinch of cayenne pepper, hot paprika, or even a dash of hot sauce for a different kind of heat.
- Tomato paste.
- Cashews: These are great for giving the sauce a creamy texture. If you don’t have cashews, you can swap them for macadamia nuts, blanched almonds, or sunflower seeds. For a nut and seed-free version, try using silken tofu or coconut cream instead.
- Water.
- Salt.
- Ground black pepper.
- Vegan Parmesan shreds: A great substitute for this is nutritional yeast or any other vegan cheese, whether store-bought or homemade, like my vegan Parmesan cheese.
- Pasta: I used penne for this recipe, but you can choose any type of pasta you like, including gluten-free options.
- Fresh basil: You can skip it if you prefer, or swap it for other fresh or dried herbs like oregano, thyme, or parsley.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan pasta sauce
Step 1: Drain the soaked cashews and blend them with the water until smooth. Set aside.
Step 2: Cook the pasta following the package instructions. Once done, drain and reserve ½ cup (120 ml) of pasta water.
Step 3: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-5 minutes until they soften and release their aroma.
Step 4: Add the red pepper flakes and cook for another 1-2 minutes.
Step 5: Stir in the tomato paste, salt, and pepper, and cook for 2-3 minutes until the paste becomes a vibrant red.
Step 6: Pour in the cashew cream, stirring to combine until smooth. Lower the heat to medium-low and let it simmer for 2-3 minutes.
Step 7: Add the fresh basil and stir to mix in.
Step 8: Toss in the cooked pasta, reserved pasta water, and vegan Parmesan. Stir well and cook for 1 more minute. Serve immediately.
Storage instructions
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze the leftovers in an airtight container for up to 1 month. The pasta may soften slightly when reheated, but the flavor will remain just as delicious.
Reheat from the fridge: To reheat, warm it up in a skillet over medium-low heat, stirring occasionally until hot. If it thickens too much, just add a little water or non-dairy milk to loosen it up.
Reheat from the freezer: When reheating from frozen, let it thaw in the fridge overnight. Then, heat it in a skillet over medium-low heat, adding water or plant-based milk to get the right consistency.
Frequently asked questions
This creamy sauce super versatile and pairs well with all kinds of dishes. You can toss it with any pasta you like, whether it’s penne, spaghetti, or even gluten-free options.
For something lighter, try it with zucchini noodles (zoodles). It also goes great with roasted or grilled veggies like roasted broccoli, roasted cauliflower, or roasted asparagus. You can make a tasty vegan lasagna by layering it with noodles, vegan ricotta, and spinach.
And if you want a side, serve it with vegan garlic bread or breadsticks for a complete meal!
The best pasta is one that can hold the sauce well. Penne, with its tube shape, and fusilli, with its spirals, are great at holding sauce. Spaghetti works too when tossed thoroughly. Farfalle, rigatoni, and cavatappi also pair well, as their shapes catch the creamy sauce perfectly.
Absolutely! Simply make the sauce, let it cool, and store it in an airtight container in the fridge for up to 3 days. When you're ready to use it, just reheat it on the stove or in the microwave. If the sauce thickens, you can add a little water or non-dairy milk to reach your desired consistency. Once it's heated, toss it with freshly cooked pasta and any reserved pasta water to get a creamy texture.
Of course! You can use macadamia nuts, almonds, or sunflower seeds instead. If you're looking for a nut and seed-free alternative, silken tofu or coconut cream work really well to achieve a creamy texture.
Yes, you can easily make this recipe gluten-free by using gluten-free pasta. You can choose gluten-free penne, rigatoni, or any pasta shape you like. Just be sure to check that all other ingredients, like the vegan Parmesan and seasonings, are gluten-free as well. It’s a simple swap and the recipe will still taste amazing!
More vegan pasta recipes
Creamy Vegan Pasta Sauce
Ingredients
- ½ cup raw cashews, soaked overnight or boiled in water for 10-15 minutes
- ½ cup water
- 8 ounces dry pasta, I used penne
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- ⅛ teaspoon red pepper flakes, optional
- ¼ cup tomato paste
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegan Parmesan shreds, or nutritional yeast
- ¼ cup fresh basil
Instructions
- Blend the cashews: Drain the soaked cashews and blend them with the water until smooth. Set aside.
- Cook the pasta: Prepare the pasta according to the package instructions. Drain it, saving ½ cup (120 ml) of pasta water, and set both aside.
- Sauté the onion and garlic: Heat olive oil in a large skillet over medium heat. Once hot, add the onion and garlic, cooking for 3-5 minutes until soft and fragrant.
- Incorporate the red pepper flakes: Stir in the red pepper flakes and cook for another 1-2 minutes.
- Stir in the tomato paste, salt, and pepper: Combine the tomato paste, salt, and pepper, and stir for 2-3 minutes until the paste turns a bright red.
- Mix in the cashew cream: Pour the cashew cream into the skillet, stirring until smooth. Reduce the heat to medium-low and let it simmer for about 2-3 minutes.
- Add fresh basil: Toss in the fresh basil and mix to combine.
- Combine the pasta with the sauce: Stir in the pasta, reserved pasta water (½ cup or 120 ml), and vegan Parmesan. Mix everything well and cook for another minute to bring it all together. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze in an airtight container for up to 1 month. The pasta may soften slightly when reheated, but the flavor will stay the same.
- To reheat from the fridge, warm in a skillet over medium-low heat, adding water or non-dairy milk if it thickens.
- To reheat from frozen, thaw overnight in the fridge, then heat in a skillet, adding water or plant-based milk if needed.
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