One of my favorite things to do when I make basic spaghetti and marinara sauce is to mix in a bit of my favorite vegan mayo to the pasta. It creates a lightly creamy texture and I just love it. But the more practical way to achieve this creamy tomato pasta effect is to simply craft the most amazing creamy tomato sauce from the start. And this one tastes like lasagna…
Today’s recipe for Vegan Creamy Tomato Pasta is a new favorite of mine. This sauce is super flavorful – bright and sassy with a hint of cheeziness, spice and tomato zing all spun together in a creamy, rich (yet healthy + dairy-free!) recipe. And the best part about this recipe is seriously how ah-mazing it tastes the next day, aka leftovers. The sauce marinates the pasta and it all just .. again .. tastes like lasagna! Get the recipe, plus, watch me make it with a video..
This sauce is so addictive!..
Try the sauce with gluten-free pasta..
Or your fave wheat pasta, like penne..
So so creamy!..
For the greens you can try spinach, basil or parsley. I love a little vegan Parm on top..
Watch me make it..
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Not into Vegan Mayo? Ok, so after posting the video on Facebook I had a few people say they didn’t want to add in mayo. Well, if you are a fan of Vegenaise, you know that it doesn’t really have “mayo” vibes, more of a sweet creamy delicious spread style vibes in my opinion. I have always hated normal “mayo” and I love Vegenaise. But if you want an alternative ingredient idea: try raw cashews! For best results, soak them overnight and drain before adding. I would add about ¼ – ½ cup of them, plus some additional salt if desired. you could also try subbing with a plain vegan cream cheese… but I haven’t formally tested either of these options so let me know!
No Nooch? Try subbing any vegan white cheese or a spoonful of sunflowers seeds or add in another spoonful of walnuts. Nooch is optional, but definitely adds loads of savory cheezy flavor.
I almost called this “lasagna sauce” because that is what it reminds me of. All the flavors of creamy, cheesy lasagna — in a one stop shop sauce. You know, the ricotta, mozzarella, tomato.. this sauce kinda has those types of flavors built in with the creaminess from the vegan mayo, cheeziness from the nooch and richness and earthiness from the walnuts.
…And bonus, this sauce is totally dairy-free and loaded with good stuff. Vegan lasagna tomato sauce guys.
I hope you love this one as much as I do and can whip out this recipe on your next super busy, comfort-food craving weeknight. Enjoy!
In love with this meal. And the leftovers taste just as good (or better) as day one!..
So, let’s recap.. This super easy sauce is my new go-to tomato sauce because (I’ll say it agin) it tastes like lasagna. Garlic, spices, tomato and layers of amazing flavor. Just add your favorite pasta and serve! You could also add in some spinach, white beans or vegan meatballs. Enjoy!..
Vegan Creamy Tomato Pasta Sauce
Ingredients
Vegan Creamy Tomato Sauce:
- ⅓ cup vegan mayo***
- 750g (3 cups) chopped plum tomatoes (or San Marzano Tomatoes)
- 2-4 tablespoon nutritional yeast
- 3 garlic cloves
- 1 tablespoon pizza or Italian dried seasoning (salt-free)
- ½ – 1 teaspoon salt (to taste)
- ⅛ teaspoon black pepper
- ⅓ cup raw walnuts (Add a few more for an even thicker, richer sauce)
Fold in:
- ½ cup chopped white onion (optional)
- ⅓ cup chopped parsley flat leaf parsley or fresh basil – or try a handful of baby spinach
- bay leaf to simmer (optional)
Other Ingredients:
- 1 bag of your favorite pasta
- vegan Parm and/or EVOO on top
- ⅛ teaspoon red pepper flakes (optional)
- ***(I advise using Follow Your Heart Vegenaise, it is my favorite)
Instructions
- Pasta: While you are making your sauce, you can boil your pasta. Add salted water to a large pot and bring to a boil. Add in the pasta and cook according to directions. (Cooking times will vary.)
- Sauce: Add all the sauce ingredients to a high speed blender. Blend from low to high until smooth.
- Pour the sauce into a medium sauce pot and add the onion, herbs and bay leaf. Cover with a lid to prevent splattering as you bring the sauce to a boil. Boil for just a few seconds, then reduce to a simmer. Simmer on low for about 5-10 minutes, just enough time to cook the ingredients a bit and fully warm the sauce.
- Drain pasta and place cooked pasta in a large mixing bowl. Pour in about 2 cups of the sauce and toss well. Add more sauce to taste or keep on the side so everyone can add extra if they want it.
- Serve warm with vegan Parm and chopped parsley on top. For extra richness, EVOO can be drizzled on top.
