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? Try other plant-based sauces like a vodka-style tomato sauce, vegan Bolognese, silken tofu pasta sauce, or a dairy-free Alfredo for even more variety. These options will elevate your pasta nights.
This creamy vegan pasta sauce balances richness and brightness. Cashews make the sauce silky, while vegan Parmesan or nutritional yeast adds a savory, cheesy note. It’s an adaptable sauce you can customize with spices or extra herbs to match your taste.
Quick to prepare and ideal for meal prep, this sauce keeps well in the fridge for a few days and can be frozen for longer storage. It’s a reliable go-to for fast, comforting dinners any night of the week.
Ingredients for vegan pasta sauce
- Olive oil: or any neutral oil like canola, sunflower, or avocado oil.
- Onion: yellow, white, or red onion; shallots work for a milder flavor.
- Garlic: fresh cloves, minced.
- Red pepper flakes: optional; adjust or replace with cayenne, hot paprika, or hot sauce.
- Tomato paste.
- Cashews: soaked and blended for a creamy base. Substitute macadamia nuts, blanched almonds, or sunflower seeds, or use silken tofu or coconut cream for a nut-free version.
- Water: to blend the cashews and adjust sauce consistency.
- Salt and ground black pepper.
- Vegan Parmesan shreds: or nutritional yeast or other vegan cheeses.
- Pasta: penne was used here, but any pasta shape, including gluten-free varieties, works well.
- Fresh basil: optional; you can use oregano, thyme, or parsley instead.
Find exact measurements and the full recipe in the recipe card below.
How to make vegan pasta sauce
Step 1: Drain soaked cashews and blend with water until smooth. Set aside.
Step 2: Cook the pasta according to package directions. Drain, reserving ½ cup (120 ml) of pasta water.
Step 3: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and cook 3–5 minutes until soft and fragrant.
Step 4: Stir in red pepper flakes and cook 1–2 minutes more, if using.
Step 5: Add tomato paste, salt, and pepper. Cook 2–3 minutes until the paste turns a vibrant red.
Step 6: Pour in the cashew cream and stir until smooth. Reduce heat to medium-low and simmer 2–3 minutes.
Step 7: Stir in fresh basil.
Step 8: Add the cooked pasta, reserved pasta water, and vegan Parmesan. Toss to combine and heat for 1 more minute. Serve immediately.
Storage instructions
Fridge: Keep leftovers in an airtight container for up to 3 days.
Freezer: Freeze in an airtight container for up to 1 month. Pasta texture may soften slightly after freezing, but the flavor remains good.
Reheat from the fridge: Warm in a skillet over medium-low heat, stirring until heated through. Add a splash of water or non-dairy milk if the sauce is too thick.
Reheat from the freezer: Thaw overnight in the fridge, then heat in a skillet, adding water or plant milk to reach the desired consistency.
Frequently asked questions
This sauce is versatile: toss with any pasta shape, try it with zucchini noodles, or use it as a filling in vegan lasagna. It also pairs well with roasted or grilled vegetables and is excellent alongside garlic bread or breadsticks.
Pasta shapes that hold sauce work best: penne, fusilli, rigatoni, cavatappi, and farfalle are all great choices. Spaghetti also works when well-tossed.
Yes. Make the sauce, cool it, and store it in the fridge for up to 3 days. Reheat on the stove or microwave, adding water or non-dairy milk if it thickens. Toss with freshly cooked pasta and a splash of reserved pasta water for creaminess.
Swap cashews for macadamia nuts, almonds, or sunflower seeds. For a nut-free option, use silken tofu or coconut cream to achieve a creamy texture.
Yes. Use gluten-free pasta and verify that any packaged ingredients, like vegan Parmesan, are gluten-free. The flavor and texture remain delicious with simple swaps.
More vegan pasta recipes
- Tofu Pasta
- Vegan Spaghetti
- Vegan Mushroom Pasta
- Vegan Stuffed Shells
- Vegan Pasta Salad
- Vegan Mac and Cheese
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Creamy Vegan Pasta Sauce
Ingredients
- ½ cup raw cashews, soaked overnight or boiled 10–15 minutes
- ½ cup water
- 8 ounces dry pasta, penne suggested
- 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
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Blend the cashews: Drain soaked cashews and blend with water until smooth. Set aside.
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Cook the pasta: Prepare pasta according to package instructions. Save ½ cup (120 ml) of pasta water and drain the rest.
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Sauté the onion and garlic: Heat olive oil in a skillet over medium heat. Add onion and garlic and cook 3–5 minutes until softened.
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Incorporate red pepper flakes: Stir in flakes and cook 1–2 minutes, if using.
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Stir in tomato paste, salt, and pepper: Cook 2–3 minutes until the paste darkens and becomes vibrant.
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Mix in the cashew cream: Add the cashew cream, stir until smooth, lower heat to medium-low, and simmer 2–3 minutes.
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Add fresh basil: Stir in basil to finish the sauce.
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Combine pasta and sauce: Add pasta, reserved pasta water (½ cup / 120 ml), and vegan Parmesan. Toss well and heat 1 minute. Serve hot.
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. Pasta texture may soften slightly when reheated, but flavor holds up well.
- To reheat from the fridge, warm in a skillet over medium-low heat, adding water or non-dairy milk if the sauce is too thick.
- To reheat from frozen, thaw overnight in the fridge, then heat in a skillet, adding water or plant-based milk if needed.
Nutrition