Vegan Tomato Cream Sauce Pasta

I’m about to say something sacrilegious. So, close your ears but keep on reading.

This VEGAN tomato cream sauce pasta tastes just as good and nearly identical to the various and considerable tomato cream sauce pastas (you know, made with real cream and butter and cheese) that I’ve had in my lifetime.

I KNOW. IT’S CRAZYYYYY. A WHOLE NEW WORLD HAS BEEN OPENED TO ME. Thanks to this dairy-free tomato cream sauce.

And. It isn’t even like this tomato cream sauce uses vegan/imitation cheeses or dairy products. The creaminess is 100% the result of blended raw cashews. CASHEWS. The cashews take the place of any rich dairy goodness that’s usually loaded into creamy pasta sauces and induces lactose-related issues (wait, just me?).

And the tomato part? It’s simply a can of your favorite tomato sauce.

I’m telling you. This vegan pasta couldn’t be quicker or easier or have simpler ingredients and be more dreamy and indulgent.

Lemme break it down:

• Pasta. Any kind. Long, skinny strands. Short, chunky tubes (like what I used; it’s Rigatoni). All will do. Use your preferred brand, your preferred shape — your preferred everything. Just make sure it’s actually pasta. We need something authentic here.

• Cashews. A cup of raw cashews, blended up until super creamy and smooth and velvety with the following ingredients:

• Water. Boiling water. The boiling water thins out the sauce and helps smooth (literally hehe) the blending process along.

• Garlic. A fresh clove. This is pasta sauce, after all.

• Lemon juice. I know, an interesting addition. But since cashews tend to be a bit sweet, the acidity and tanginess of the lemon juice balances that sweetness out and helps yield the most authentic creamy, cheesy flavor.

• Salt and pepper. Obvs. And I’m always generous here.

• Herbs. Fresh or dried. But only if desired. I skipped the herbs. And only added some fresh basil leaves over the top of my pasta as a garnish before serving.

So. You cook the pasta of your choice according to the package instructions. But make it al dente. You blend together the vegan cashew sauce. You heat the tomato sauce in a large skillet. And you toss the pasta, cashew sauce, and tomato sauce together until everything is heated through and the pasta is coated and:

• irresistible

• creamy

• rich

• velvety

• indulgent

• hearty

• comforting

• filling

• and dreamy

Rich and velvety with the perfect balance of tomato flavor to creamy, cheesy flavor. Indulgent and filling. Hearty and comforting. Vegan and so easy.

To serve. How about a sprinkling of flaky salt, a little coarsely ground black pepper, and some torn basil leaves over the top? Thanks for lending your ear.

Vegan tomato cream sauce pasta — you’ve got me shook up.

Vegan Tomato Cream Sauce Pasta

---

Yield: 6-8 servings

1 lb. of your preferred pasta
1 cup raw cashews
1/2 cup boiling water
1 large clove garlic
1 tablespoon lemon juice
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Fresh or dried herbs of choice, optional
8 oz. tomato sauce

1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Meanwhile, in a blender or food processor, blend together the cashews, boiling water, garlic clove, lemon juice, salt, and pepper (and herbs if using) until very smooth and creamy.

3. In a large skillet big enough to hold all the pasta and sauce, heat the tomato sauce over low heat. Stir in the pasta and cashew sauce and toss gently until everything is heated through.

4. Garnish pasta with desired herbs and serve immediately.