Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Dinners > Dairy-Free Creamy Sauces (Coconut Milk, Cashew)

Dairy-Free Creamy Tomato Pasta with Cashew Sauce

Indulge in a comforting and flavorful Dairy-Free Creamy Tomato Pasta featuring a luscious cashew-based sauce. This recipe is perfect for those avoiding dairy or looking for a healthier alternative to traditional cream sauces. It's packed with nutrients and guaranteed to satisfy your pasta cravings.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 cup Cashews (raw, unsalted)
  • 1 cup Boiling Water
  • 2 tablespoons Olive Oil
  • 1 medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 28 oz Canned Crushed Tomatoes
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Vegetable Broth
  • 1 lb Pasta (your choice)
  • optional Fresh Basil (chopped, for garnish)

Prepare the Cashew Cream

Begin by soaking the raw cashews. Place them in a bowl and cover with 1 cup of boiling water. Let them soak for at least 30 minutes (or up to 2 hours) to soften. This step is crucial for achieving a smooth and creamy sauce.

Sauté the Aromatics

While the cashews are soaking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Build the Tomato Sauce

Stir in the tomato paste and cook for 1-2 minutes to caramelize, enhancing its flavor. Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld together.

Blend the Cashew Cream

Drain the soaked cashews and transfer them to a high-speed blender. Add the vegetable broth and blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times. The consistency should be similar to heavy cream.

Combine and Finish

Pour the cashew cream into the tomato sauce and stir well to combine. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as needed.

Cook the Pasta

While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Serve

Add the cooked pasta to the skillet with the creamy tomato sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh basil, if desired.

Nutrition Facts (Estimated per 100g of product)

Calories: 150-200, Protein: 5-7g, Fat: 8-12g, Carbohydrates: 15-20g (These are estimates and can vary based on specific ingredients and serving sizes)

Other Important Considerations for Nutrition

This recipe is naturally dairy-free and can be made gluten-free by using gluten-free pasta. Cashews are a good source of healthy fats and protein. The tomato sauce provides antioxidants and vitamins. Consider adding vegetables like spinach or mushrooms for added nutrients. Adjust sodium levels to your preference.

← Dairy-Free Creamy Lemon Herb Dressing Dairy-Free Creamy Tomato Soup →

FAQ

  • Can I use roasted cashews instead of raw?

    Raw cashews are recommended for a smoother and creamier sauce. Roasted cashews may impart a slightly different flavor and texture.
  • Can I freeze the cashew cream sauce?

    Yes, you can freeze the sauce for up to 2 months. Thaw it completely before reheating. The texture may change slightly after freezing.
  • What if I don't have a high-speed blender?

    If you don't have a high-speed blender, you may need to soak the cashews for a longer period (at least 2 hours) to ensure they are soft enough to blend into a smooth cream. You can also use a regular blender or food processor, but the sauce may not be as perfectly smooth.