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    15-Minute Recipes » Creamy Vegan Pasta

    Published: Jun 9, 2022 · Updated: Jun 9, 2022

    Creamy Vegan Pasta

    Jump to Recipe

    This easy creamy vegan pasta is cashew-free, tofu-free and not just plant-based milk thickened with flour. Make this creamy tomato pasta with just four ingredients and in 10 minutes.

    A white bowl of fusilli with creamy vegan pasta sauce made from sun dried tomatoes. Parsley and a second bowl in the background.

    What makes this the best creamy vegan pasta?

    The best thing about this vegan tomato cream sauce is NO CASHEWS! 

    Don’t get me wrong, cashews are great for creamy sauces but damn they’re expensive and a lot of people are allergic to them.

    The next best thing about this nut-free creamy pasta sauce is that it doesn’t need any thickeners.

    So many vegan pasta sauce recipes call for plant-based milk thickened with flour or cornstarch.

    I’ve tried it with oat milk, almond milk and soy milk and they’re all weird. I wouldn’t really describe those recipes as creamy but rather thick and pasty.

    My vegan cream sauce recipe is super simple to make and only calls for FOUR ingredients.

    There is no chopping in this recipe and it takes only as long as boiling the water and cooking the pasta.

    But despite how easy this vegan pasta recipe is, it is big on flavour!

    Creamy pasta without cream

    The best way to make creamy vegan pasta without cashews is with coconut milk and coconut cream.

    It’s cheaper than cashews and you don’t have to worry about soaking nuts ahead of time or the sauce not blending smoothly.

    The trick is to make sure it doesn’t taste like coconut. 

    I do that by combining it with super flavourful ingredients that will overpower the coconut taste. 

    In this dairy-free tomato cream sauce, just like in my vegan tomato soup recipe, I use umami-packed sun dried tomatoes. 

    The combination of blended sun dried tomatoes and coconut cream make a thick and creamy sauce that’s super easy to prepare and can be tweaked to your taste and preferred consistency.

    Sun dried tomatoes, coconut cream, vegetable stock and dried pasta on a counter.

    Is pasta vegan?

    Most pasta is vegan, but not all pasta is vegan. 

    Dried pasta is usually vegan but there are some brands or products that use egg. 

    Oftentimes, if pasta contains egg it will say so on the front of the package. 

    However, when buying a new brand for the first time, it’s always a good idea to check the ingredients. 

    Vegan-friendly pasta is made from durum wheat semolina and (in North America) is usually enriched with vitamins and minerals of vegan origin.

    Fresh pasta from the refrigerated section is usually not vegan as it contains egg. 

    Ingredients you’ll need

    This basic creamy vegan pasta calls for just four ingredients (plus salt) that you can find in any supermarket.

    Coconut cream: Coconut cream is thicker than coconut milk. You can buy cans of coconut cream in well-stocked supermarkets, or you can scoop the cream off the top of a can of chilled coconut milk. I usually get about ½ cup of cream off the top of a can of coconut milk, but some brands may have less so you may need two cans. 

    Sun dried tomatoes: I use sun dried tomatoes packed in oil with herbs. I haven’t tried it with the re-hydrated sun dried tomatoes that come in packages but I imagine that they would work.

    Vegetable stock: Any nice-flavoured vegetable stock.

    Pasta: Since this is a creamy tomato sauce, a pasta shape with nooks and crannies to hold the sauce is best. I use fusilli. 

    Salt: For seasoning. The amount will depend on how salty your vegetable stock is.

    The coconut cream and sun dried tomatoes in a food processor.

    How to make creamy vegan pasta

    Cook the pasta: Put a large pot of water on to boil. Add a generous amount of salt and your pasta of choice. Boil until al dente, as indicated on the package instructions.

    Prepare the tomato cream sauce: While the pasta is cooking, prepare the sauce. 

    Scoop ½ cup of the cream off the top of a can of coconut milk or coconut cream. Add it to a food processor along with ½ cup drained sun dried tomatoes. 

    Measure ½ cup of vegetable stock. If your stock or coconut cream has been refrigerated and is cold, put the stock in the microwave for 30 seconds to warm up. This is because the coconut cream can curdle if it is blended with something cold. 

    Add the stock to the food processor and blend it all into a creamy, smooth sauce.

    If you find the sauce too thick, you can easily thin it by adding more vegetable stock. If it’s too thin, add more sun dried tomatoes.

    Add salt to taste. The amount will depend on how salty your stock it.

    Optional: if your pasta still needs a few more minutes to cook, you can transfer the cream sauce to a pan, covered, over low heat to keep it warm.

    Combine: Once your pasta is al dente, drain it in a colander. 

    Return the pasta to the pot and pour over the tomato cream sauce. Toss to combine and serve immediately.

    The blended creamy vegan pasta sauce inside the food processor.

    Variations and substitutions

    This creamy vegan pasta can easily be adapted with your choice of additions.

    For a cheesier flavour, add a couple tablespoons of nutritional yeast to the sauce. I find that nutritional yeast doesn’t blend very well so the sauce might not be as smooth and creamy with it added.

    Another trick to adding a cheesy taste is with one or two teaspoons of white miso paste. 

    You can add some vegetables in with the pasta. Toss a couple handfuls of spinach into the pot of pasta just at the end of cooking, or pan-sear some mushrooms and add them in with the sauce.

    To keep this recipe super simple with no chopping necessary, I didn’t add onion and garlic. If you would like to pan fry some diced onion and garlic and add it to the sauce, feel free.

    Garnish your pasta with some fresh chopped parsley or basil, vegan bacon bits or grated vegan Parmesan cheese.

    FAQs

    Can I make this vegan pasta gluten free?

    Yes, use your choice of gluten-free pasta and just double check that your vegetable stock is gluten free (most are).

    I don’t have a food processor, what can I use instead?

    Since the sauce is not a large quantity, the next best tool is an immersion blender and the tall cup that comes with it. A small upright blender will work, but the sauce might not be a large enough quantity to blend smoothly in a large blender.  

    What can I substitute for the coconut cream?

    If you don’t have access to coconut cream or are allergic to coconut, you can substitute cashew cream made from blending soaked cashews with water. You can also substitute a vegan cream product such as Oatly cooking cream. I don’t recommend substituting coconut milk for coconut cream because it is too thin and your sauce won’t be creamy.

    My pasta sauce is too thick/thin. What can I do?

    You can adjust the consistency of your vegan pasta sauce by adding a few more splashes of vegetable stock until you reach the consistency you like, or by adding more sun dried tomatoes to make the sauce thicker.

    Pouring the tomato cream sauce from a white cup onto the cooked pasta in a white bowl.

    Make ahead and storage tips

    This creamy vegan pasta is super quick to make so there’s not much that needs to be done ahead of time!

    The sauce can be made ahead and stored in the refrigerator for up to 4 days. 

    Coconut cream thickens when chilled so the sauce will be quite a bit thicker than when you made it. 

    Gently reheat the sauce in a pan over low heat and it should return to its original consistency. You can add a few splashes of warmed vegetable stock to thin if necessary.

    Likewise, any leftover pasta with sauce on it will lose its creaminess in the refrigerator. It’s more difficult to make it creamy again in the microwave once the pasta and sauce have been combined.

    If you anticipate having leftovers, I recommend storing the pasta and sauce in separate containers to more easily reheat the sauce back to its original creaminess and add more stock if necessary.

    I don’t recommend freezing this pasta because coconut cream does not freeze and thaw well.  

    An overhead photo of the creamy vegan pasta in a white bowl with a fork in the back.

    What to serve with vegan pasta?

    You can’t got wrong with a nice vegan garlic bread and a green salad.

    This dish pairs well with steamed or roasted vegetables such as asparagus, broccoli, or cauliflower.

    Garnish you pasta with some fresh chopped parsley or basil. Grate over some vegan Parmesan cheese.  

    Creamy Vegan Pasta

    This easy creamy vegan pasta is cashew-free, tofu-free and not just plant-based milk thickened with flour. Make this creamy tomato pasta with just four ingredients and in 10 minutes.
    5 from 5 votes
    Print Pin Recipe Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 147kcal
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    Ingredients

    • 10 oz (300 grams) pasta
    • ½ cup (120 ml) coconut cream (see note)
    • ½ cup (100 grams) drained sun dried tomatoes (I like them packed in oil with herbs)
    • ½ cup (120 ml) vegetable stock
    • ¼ teaspoon salt or to taste, plus a generous pinch for the pasta cooking water

    Instructions

    • Place a large pot of water over high heat to boil. When boiling, add a generous pinch of salt and the pasta. Cook until al dente according to the instructions on the package.
    • Meanwhile, prepare the creamy tomato sauce. If your coconut cream or vegetable stock has been chilled in the fridge, place the vegetable stock in the microwave for 30 seconds to warm up. This will prevent the coconut cream from curdling.
    • Add the coconut cream, sun dried tomatoes and vegetable stock to a small food processor or the tall cup that comes with an immersion blender and blend into a creamy sauce.
    • If you find the sauce is too thick, add a few more splashes of stock or pasta-cooking water. If it seems too thin, add a couple more sun dried tomatoes.
    • Add salt to taste.
    • Optional: If your pasta is not quite cooked yet, you can transfer the sauce to a pan over low heat and cover it to keep it warm.
    • When the pasta is cooked, drain it in a colander and return it to the pot. Pour over the creamy tomato sauce and combine well.
    • Serve immediately.

    Notes

    Note: Coconut cream is the thickened cream that can be scooped off the top of a can of coconut milk. It is also sold in cans as “coconut cream” (NOT cream of coconut), but they can be harder to find. Be sure to not shake the can of coconut milk so that you don’t mix the cream with the water. Refrigerating the can overnight will help to separate the cream from the water. I usually get ½ a cup of cream from one can, but other brands may have more or less cream in them.
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    Nutrition

    Calories: 147kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 637mg | Potassium: 523mg | Fiber: 3g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 2mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.
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