Creamy Vegan Sun Dried Tomato Pasta (Oil Free)
This vegan sun dried tomato pasta is oh so creamy and easy to make! Done in 15 minutes or less from start to finish this is sure to be a new addition to your weekly rotation! The sauce is oil free, gluten free, dairy free and is made in a blender! You will not be able to get enough of this creamy sauce!
What ingredients do I need for my vegan sun dried tomato pasta?
- Sun Dried Tomatoes without oil – find some here
- Raw Cashews
- Nutritional Yeast
- Silken Tofu
- Garlic
- Lemon
- Onion Powder
- Veggie Broth – I LOVE the broth from better than bouillon and use it for everything!
- Pasta
- Green Peas (optional)
- Himalayan Salt
- Pepper
How to make vegan sun dried tomato pasta
This is one of the easiest vegan sun dried tomato pasta recipes and is done in under 15 minutes from start to finish! All you need is a high speed blender and your ingredients!
Boil your pasta: Boil your pasta of choice until cooked. I usually go for a whole wheat pasta to get some extra whole grains, but you can use whatever pasta you’d like! If using frozen green peas add them into the water 2 minutes before the pasta is done cooking. Reserve some of the pasta water to add in after to make the sauce even creamier.
Make your sauce: Add all of the ingredients into a high speed blender. I use my Vitamix for everything, I am obsessed. It literally pulverizes anything you throw into it! Blend until smooth and add veggie broth as needed to reach your desired consistency. I am obsessed with this veggie broth from better than bouillon! I like my sauce thick so 2 cups is perfect for me but adjust the liquid as needed to achieve your desired thickness!
Assemble: Once the sauce is blended up and the pasta and peas are cooked pour the sauce over the pasta and mix well. You can also add in some reserved pasta water to make the sauce even creamier!
What makes this vegan sun dried tomato pasta creamy?
This creamy vegan sun dried tomato pasta is dairy free and has no cream, yet is surprisingly creamy! How do we do it…? The answer is cashews! Cashews are a great addition to any pasta sauce if you want to achieve a creamy consistency! You can blend them straight into a sauce or blend with water first to make a cashew cream, then mix in. Just make sure you are using raw cashews so the sauce comes out super creamy! This is a much healthier alternative to cream as cashews contain tons of fiber, heart healthy fats, protein, and a whole heap of vitamins and minerals!
Some tips from Steph
Make it high protein: Make this vegan sundried tomato pasta sauce high in protein by adding in extra silken tofu. Alternatively you can swap your pasta for a legume pasta such as a chickpeas pasta, or lentil pasta!
Make it a pesto: Add in some fresh basil to make this a vegan sun dried tomato pesto pasta!
Use a sun dried tomato brand without oil: You can use tomatoes stored in oil, although I prefer to use the dried ones without any oil. I usually go for the Yupik brand, you can find it here on amazon!
Soak your cashews: If you do not have a high speed blender it is best to soak your cashews in boiling water for 15 minutes first. I didn’t soak my cashews and blended everything up in my Vitamix and it came out super smooth and creamy. A lower speed blender may not achieve this.
Substitutions
Make it gluten free! To make this pasta gluten free just use a gluten free pasta! The sauce is already naturally glute free!
Make it nut free: If you need a nut free version swap the cashews for 1/2 cup of hemp hearts! You can also use full fat coconut milk as well, although this may give a slight coconutty flavor.
Make it soy free: I add the silken tofu in this recipe to add in some extra protein, but you can totally leave it out! It will not alter the taste at all!
Other recipes you will love
- The Best Vegan Alfredo
- Vegan Avocado Pesto Pasta
- Creamy Cauliflower Alfredo (Vegan & DF)
- Creamy Garlic Tomato Pasta
- Vegan Butter Chicken with Chickpeas
Did you make this pasta? I would love to see your recreation! Don’t forget to tag me on Instagram @that.veganbabe and leave a comment or review!
Creamy Vegan Sun Dried Tomato Pasta (Oil Free)
Ingredients
- 400 g Pasta of Choice
- 1½ cup Frozen Green Peas optional
- 1 cup Sun Dried Tomatoes without oil
- ½ cup Nutritional Yeast
- ½ cup Raw Cashews
- 1 Large Clove Garlic
- Juice of 1 Lemon
- ½ cup Silken Tofu optional, added for protein
- 2 tsp Onion Powder
- 2 cups Veggie Broth
- Salt & Pepper to Taste
Instructions
- Start by boiling your pasta of choice. The sauce will be done by the time the pasta is cooked! If you are using frozen peas add them into the pasta water 2 minutes before the pasta is cooked. Drain and reserve some pasta water to mix into the sauce later.
- Add all the ingredients except for the pasta and the peas into your high speed blender and blend until smooth. Use more veggie broth or reserved pasta water as needed to thin out the sauce as desired. I usually use boiled veggie broth in the sauce so it is already nice and warm!
- Once the sauce is blended and the pasta is cooked pour the sauce over the cooked pasta, mix well and serve!
- Top with some fresh basil or vegan parmesan!