Name: Vegan Pasta Sauce with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 2 min
Ingredients: 3/4 cup sun-dried tomatoes in oil; 3/4 cup cashews ((unsalted and not roasted)); 2 tablespoons tomato paste; 2 teaspoons white wine vinegar; 3 tablespoons nutritional yeast; 1 1/4 cups unsweetened almond milk; 1/2 teaspoon salt; 2 cloves of garlic, peeled; 14 oz penne

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This vegan pasta sauce with sun-dried tomatoes is super creamy, packed with flavor, and so easy to make! If you like creamy pasta dishes you will love it!

Oh how I love pasta dishes! When I first became vegan, I really missed creamy pasta sauces. Luckily, you can use cashews as a base to make ultimate creamy pasta sauces. This sun-dried tomato pasta is one of my favorites when it comes to creamy pasta dishes!

What You Need For The Vegan Pasta Sauce:

sun-dried tomatoes (in oil)
cashews (unsalted)
tomato paste
white wine vinegar
nutritional yeast
unsweetened milk
salt
garlic

As always, you can find the full ingredient list and the recipe instructions in a printable recipe box at the end of this post.

How To Make This Sun-Dried Tomato Pasta:

STEP 1: Cook the pasta according to the instructions on the package.

STEP 2: Combine all of the ingredients for the sauce in a high speed blender and blend on high until smooth. This should take about a minute.

STEP 3: Pour the sauce into a large pan and heat on low heat. Stir with a wooden spoon.

STEP 4: Add the cooked pasta and stir until well combined.

STEP 5: Serve immediately. If you want you could add some thinly sliced sun-dried tomatoes, fresh oregano, and red pepper flakes on top.

Recipe Notes:

It’s important to use a high speed blender for this recipe. Otherwise the sauce won’t become as creamy as it is supposed to be. I used my Vitamix to make it.
I didn’t soak the cashews and I think it’s not necessary if you use a high speed blender. However, you could soak them overnight or for about 30 minutes in hot water if you want to make things a bit easier for your blender.
Make sure to use unsweetened plant-based milk. I usually use unsweetened almond milk but the recipe also works with unsweetened soy or oat milk.
To make this pasta dish gluten-free, I recommend using brown rice penne. You could also use chickpea or red lentil pasta if you want, but I usually prefer brown rice pasta.
I recommend using sun-dried tomatoes in oil instead of dry ones. The sauce turns out much creamier and richer this way.

More Vegan Pasta Recipes You Might Like:

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I hope you like this vegan pasta sauce as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina