Here’s an everyday dairy-free pasta sauce that’s rich, creamy, and full of flavor. It’s similar to a rosé cream sauce, but without all the butter and cream. Toss it with your favorite pasta or veggie noodles for a quick, easy, and creamy dinner the whole family will enjoy!
Reader Maya says, “ I LOVE THIS RECIPE. i make it for my non vegan family all of the time and they love it. i dont add the fish sauce in and it tastes amazing! you cant even tell that theres no cream in there!! this is to die for. 100% recommend making this. its also ready in less than 15 minutes. ★★★★★ “
My family LOVES this dairy-free pasta recipe!
It’s always a big win if there’s a unanimous nod of approval when dinner hits the table at my house. This dairy-free creamy pasta sauce is one such recipe, and has quickly become a family favorite! Here’s why we love it:
- It is creamy, rich, and flavorful without butter, cream, or cheese, making it 100% dairy-free.
- It’s lighter than traditional cream-based pasta sauces, so it won’t weigh you down.
- It’s easy to make with a few ingredients.
- It’s ready in just 10 minutes !
I use tomatoes in this creamy dairy-free pasta sauce, so it’s more like a rosé cream sauce than an Alfredo sauce. The not-so-secret ingredient that makes it creamy is soaked cashews. When cashews are soaked and blended, they make a perfect dairy-free substitute for heavy cream, sour cream, and more!
My family prefers cashews to other common ingredients, such as coconut milk, because they are neutral in flavor. You’ll notice that I use fish sauce, which might seem like an odd ingredient, but it’s an excellent seasoning for this sauce, adding a rich umami flavor.
It’s a versatile sauce you can serve over any noodle style, such as spaghetti, penne, or veggie noodles. I always sprinkle it with some fresh basil and dried chili flakes, and serve it with a big beautiful salad with whatever is in season.
Try my dairy free pesto with toasted cashews for another delicious pasta sauce that’s completely dairy-free!
Store and freeze
Store: You can make this sauce up to 3 days in advance and store it in the fridge until you’re ready to use it.
Freeze: This sauce freezes well. It can be stored in a freezer-safe container for up to three months.
Dairy Free Pasta Sauce with Cashews
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Ingredients
- ▢ 8 ounces dried pasta
- ▢ 1 tablespoon olive oil
- ▢ 1 medium onion (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 1 ¼ cups raw cashews (see notes)
- ▢ 1 ½ cup water
- ▢ 28 ounce can crushed tomatoes
- ▢ 1 teaspoon sea salt
- ▢ 3 tablespoons fish sauce (omit or use vegan substitute if needed – see notes)
- ▢ Minced basil or parsley (to serve)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside. 8 ounces dried pasta
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is soft and starting to brown. Add the garlic and cook for 1 minute more. 1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Transfer the onions and garlic to your high-powered blender or food processor. Add the cashews and water and blend on high until completely smooth. 1 ¼ cups raw cashews, 28 ounce can crushed tomatoes, 1 teaspoon sea salt, 3 tablespoons fish sauce, 1 ½ cup water
- Pour the cashew cream back into the pan and add the crushed tomatoes, sea salt, and (if using) the fish sauce. Whisk well and simmer for 5 minutes.
- Add the cooked pasta to the sauce and toss to coat. Serve with some minced basil or parsley over top. Minced basil or parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More dairy-free pasta recipes
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Green Goddess Pasta (with the crispiest tofu!)
Dairy Free Pasta Sauce with Cashews
Ingredients
- 8 ounces dried pasta
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 1 ¼ cups raw cashews , see notes
- 1 ½ cup water
- 28 ounce can crushed tomatoes
- 1 teaspoon sea salt
- 3 tablespoons fish sauce , omit or use vegan substitute if needed - see notes
- Minced basil or parsley , to serve
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside. 8 ounces dried pasta
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is soft and starting to brown. Add the garlic and cook for 1 minute more. 1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Transfer the onions and garlic to your high-powered blender or food processor. Add the cashews and water and blend on high until completely smooth. 1 ¼ cups raw cashews, 28 ounce can crushed tomatoes, 1 teaspoon sea salt, 3 tablespoons fish sauce, 1 ½ cup water
- Pour the cashew cream back into the pan and add the crushed tomatoes, sea salt, and (if using) the fish sauce. Whisk well and simmer for 5 minutes.
- Add the cooked pasta to the sauce and toss to coat. Serve with some minced basil or parsley over top. Minced basil or parsley
Notes
https://www.theendlessmeal.com/dairy-free-tomato-cream-sauce/
