dairy free creamy tomato pasta in bowls with parsley on a cutting board and a dish towel

Super simple, incredibly delicious cashew cream pasta sauce! Silky smooth texture, amazing flavor (you’d never know it’s dairy free, seriously!), and easy to make.

This sauce is made with some cashew cream, and the best part is it leaves you with extra cashew cream to use however you want throughout the week! More tomato sauce, on it’s own as a pasta sauce, or really added to any dish to give it a dairy free creaminess.

Another huge bonus is that this sauce is super versatile. Pictured here with brown rice pasta, but you can use it on veggies, chicken, rice, spaghetti squash, you name it!

dairy free creamy tomato pasta in a bowl with parsley on a cutting board

I always say, a good sauce is the essential touch to a healthy meal to make it more enjoyable. That’s why I love that you can use this one with basically any dish! So good.

I’m obsessed with this sauce and I know you guys will be too! It’s light, SO creamy, and a new staple in this house. So delicious! You guys know I love my pasta, and its one of my favorite types of recipes to share with you all.

dairy free creamy tomato pasta in bowls with parsley on a cutting board and a dish towel

You won’t believe how easy this sauce is, either. Perfect for a weeknight or weekend dinner! Just don’t forget to give your cashews some time to soak (at least 6 hours) so that your sauce can get super smooth and creamy! 🙂

Enjoy! Let me know if you make this by leaving a star rating below, and tagging me on Instagram so I can see! xoxo

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Cashew Cream Tomato Sauce

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner


Super creamy vegan and paleo-friendly cashew cream tomato sauce. An easy and healthy versatile sauce! 


  • 1 (25 oz) jar of tomato basil marinara sauce 
  • 1/2 cup cashew cream (recipe below)
  • 1 (12 oz) box of pasta (optional, can be served with anything you like!)
  • Pasta water to thin

For the cashew cream:

  • 2 cups raw cashews, soaked for 6+ hours, drained + rinsed
  • 1/2 cup filtered water
  • 1 large clove of garlic
  • Sea salt, to taste


  1. Make the cashew cream by blending the soaked cashews with the water, garlic, and salt until super smooth. 
  2. Heat the jar of marinara on low until heated through, then stir in 1/2 cup of the cashew cream until smooth and heated through. Add pasta water to thin as needed, 1 tbsp at a time (optional). 
  3. Store leftover cashew cream in an airtight container the refrigerator for up to 5 days, or in the freezer for up to 3 months.  

Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes, Vegan, Vegetarian


May 9, 2020

Cashew Cream Tomato Sauce

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Marie says:

    So easy and the perfect solution to wanting a creamy sauce without the dairy stomachache!

  2. Shelby says:

    This sauce is SO DELICIOUS! Also super easy to make!

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Simple. Attainable. Gathered Nutrition.