Table of Contents

• Why You’ll Love This Recipe
• Cashew Cream – Your Dairy-Free Secret Weapon
• The Wholesome Ingredients
• How To Make Vegan Creamy Tomato Spinach Pasta
• Serving Suggestions
• Leftovers & Storing Tips
• Full Recipe: Vegan Creamy Tomato Spinach Pasta
• More Delicious Tomato Pasta Recipes

Cashew Cream – Your Dairy-Free Secret Weapon

Cashew cream is a foundational ingredient in many vegan dishes, and for good reason. It’s remarkably simple to make and incredibly versatile, offering a rich, neutral-tasting base that mimics the texture and mouthfeel of heavy cream. By simply soaking raw cashews in water and then pureeing them, you create a smooth, luscious liquid that’s perfect for thickening sauces, enriching soups, or creating creamy dressings, all while adding a boost of plant-based protein and healthy fats.

To prepare cashew cream, you primarily need just two ingredients: raw cashews and water. The key step is soaking the cashews to soften them, which allows them to blend into a perfectly smooth consistency. The ideal method is to soak them in a bowl of water at room temperature for at least 4 hours, or even overnight. This makes it a convenient task to set up in the morning, ready to use by dinner time.

Once the cashews have adequately soaked, they will appear noticeably plumper and softer. Drain the soaking water and transfer the softened nuts to a high-speed blender. Add an equal amount of fresh water – for this recipe, it’s 3/4 cup of cashews to 3/4 cup of water. Blend until the mixture is completely smooth and creamy, without any discernible cashew bits. You’ll be amazed at how quickly you achieve a perfectly white, satiny cashew cream.

Quick Soaking Method: If you find yourself short on time and forgot to soak the cashews in advance, don’t worry! You can use a quick-soak method. Simply combine the raw cashews with water in a small saucepan and bring them to a boil. Once boiling, remove the saucepan from the heat, cover it, and let the cashews sit in the hot water for about 15 minutes. This rapidly softens the nuts, after which you can drain them and proceed with blending as usual.

The Wholesome Ingredients You’ll Need

Crafting this incredible vegan creamy tomato spinach pasta relies on a selection of simple yet powerful ingredients that come together to create a symphony of flavors and textures. Here’s a closer look at what you’ll need and why each component is essential:

• Raw Cashews: These are the star of our dairy-free cream. It’s crucial to use *raw* cashews, not roasted, as raw cashews have a more neutral flavor that won’t overpower the delicate balance of the sauce. They’ll blend into a wonderfully smooth, rich cream that truly elevates the dish.
• Tomatoes: For the best consistency in a pureed sauce, a large can (28 ounces) of crushed tomatoes is ideal. Their smooth texture blends seamlessly, contributing a deep, robust tomato flavor without chunky bits.
• Onions: A foundational aromatic for almost any savory sauce, sautéed onions provide a subtle sweetness and depth. A roughly chopped white onion works perfectly, as it will be pureed along with the rest of the sauce.
• Garlic: Essential for that classic Italian flavor profile. There’s no need for meticulous mincing here; simply smashing the garlic cloves with the back of a chef’s knife or a heavy object is sufficient. This releases their aromatic oils before they join the rest of the ingredients in the blender.
• Spices: Our flavor blend includes dried oregano for its classic Italian essence, red pepper flakes for a gentle warmth (adjust to your spice preference), and kosher salt and black pepper to season the sauce perfectly. These simple spices create a familiar and comforting taste.
• Tomato Paste: Adding a tablespoon of tomato paste, especially sautéed with the aromatics and spices, significantly amplifies the concentrated tomato flavor, adding an extra layer of richness and umami to the sauce.
• Spinach: Fresh baby spinach leaves are folded into the sauce as it simmers. They wilt quickly and, once pureed, completely disappear into the creamy tomato base. This is the ultimate “hidden vegetable” tactic, providing essential nutrients without altering the texture or taste for those who are selective about their greens.
• Pasta: The choice of pasta can greatly impact the dish. Wide fettuccine noodles are excellent for clinging to creamy sauces. Other great options include penne or fusilli, whose ridges and corkscrew shapes are perfect for holding onto every last drop of the rich sauce. Choose your favorite shape to customize your meal.
• Fresh Parsley: A garnish of freshly chopped parsley adds a burst of herbaceous freshness and a touch of vibrant green, brightening the overall presentation and flavor of the finished dish.
• Nutritional Yeast: To maintain the vegan integrity of the dish while adding a savory, cheesy depth, nutritional yeast is your best friend. A sprinkle over the top before serving imparts a distinct umami flavor reminiscent of Parmesan cheese.

How To Make Vegan Creamy Tomato Spinach Pasta: Step-by-Step

Creating this delicious and healthy vegan pasta dish is straightforward. Follow these simple steps for a perfect creamy tomato spinach sauce every time:

1. Prepare the Cashews: Begin by soaking the raw cashews. The easiest method is to place them in a bowl with water at room temperature for at least 4 hours, or ideally, overnight. If you’re short on time, use the quick-soak method: boil cashews in water for 1-2 minutes, then remove from heat and let sit for 15 minutes. Once softened, drain the cashews thoroughly.
2. Blend the Cashew Cream: Transfer the soaked and drained cashews to a high-speed blender. Add 3/4 cup of fresh water. Blend until the mixture is completely smooth, thick, and creamy, with no grainy texture remaining. Set aside.



3. Sauté the Aromatics: Heat one tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the roughly chopped white onion and sauté for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
4. Add Spices and Tomato Paste: Stir in the smashed garlic cloves, tomato paste, dried oregano, red pepper flakes, kosher salt, and black pepper. Continue cooking for another 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste has deepened in color. This step enhances the rich tomato flavor.



5. Introduce Tomatoes and Spinach: Pour in the 28-ounce can of crushed tomatoes. Gently fold in the packed spinach leaves. The spinach will begin to wilt almost immediately.
6. Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook for about 10 minutes. This allows the spinach to fully wilt and the flavors to meld beautifully, while the sauce thickens slightly. Remove the skillet from the heat.



7. Puree the Final Sauce: Carefully transfer the cooked tomato and spinach mixture from the skillet into the blender with the prepared cashew cream. Puree until the sauce is completely smooth and creamy. Taste and adjust seasonings if necessary.
8. Cook Pasta and Combine: While the sauce simmers, cook your chosen pasta (fettuccine, penne, or fusilli work great) according to package instructions until it’s al dente. Drain the pasta, reserving a small amount of the starchy cooking water. Toss the cooked pasta with your desired amount of the creamy tomato spinach sauce in the skillet, gently reheating if needed. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your preferred consistency.



9. Garnish and Serve: Serve the pasta immediately, topped with fresh chopped parsley and a generous sprinkle of nutritional yeast for an extra cheesy, savory kick. Enjoy!

Serving Suggestions for Your Vegan Pasta

This creamy tomato spinach pasta is wonderfully satisfying on its own, but it also pairs beautifully with a variety of side dishes. To keep the meal entirely vegan, ensure any accompanying salads or breads are dairy-free. Consider these complementary options:

• Fresh Salads: A light, crisp salad provides a refreshing contrast to the rich pasta. Try an arugula salad with lemon vinaigrette, a simple classic house salad, or a hearty Italian chopped salad.
• Crusty Bread: Since this is a very saucy pasta dish, a hunk of country bread with a good, crusty exterior is perfect for soaking up every last drop of that delicious sauce. Garlic bread (made with vegan butter) is another fantastic choice.
• Roasted Vegetables: Add extra nutrition and texture with a side of roasted broccoli, asparagus, or zucchini. Their slight char and tender-crisp texture complement the creamy pasta beautifully.
• Plant-Based Protein: For an even more substantial meal, consider adding baked tofu, tempeh, or cannellini beans to the side or even stirred into the pasta at the end.

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