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Vegan Creamy Tomato Pasta

This speedy spin on tomato sauce pasta night uses a homemade creamy sauce from tofu (or cashews!) for the best texture and flavor.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Servings: 4 people
Author: Kathy Patalsky


  • 1 pasta pot
  • 1 blender


  • 16 oz pasta
  • 3 cups marinara sauce

Creamy Sauce

  • 5 oz tofu, silken
  • 2 Tbsp walnuts
  • 2 Tbsp nutritional yeast
  • 1/4 cup vegan Parmesan cheese
  • 1/8-1/4 tsp salt, or to taste
  • drizzle olive oil, optional
  • 1/2 tsp spices garlic, chilies, whatever you'd like


  • Boil a large pot of water and add your pasta. While the pasta boils, make your creamy sauce.
  • Add to a blender: tofu, walnuts, nutritional yeast, cheese, optional olive oil and start of a few spices. Blend until silky. Taste and add salt to taste. Add more spices to taste as well. I love garlic powder and something spicy.
  • Strain out water from pasta pot. Add the tomato sauce and warm together for a few minutes, over medium heat. Lid on, to hold in the moisture.
  • You can either add the creamy sauce directly to the pot, or add to individual serving bowls. Once added, stir together the tomato pasta with the creamy sauce. Serve!


  • If you want leftover or "a little too much" creamy sauce, double the sauce recipe. I usually make a double recipe using the entire block of tofu, just because it is easier. The sauce is so good on pasta leftovers.
  • Sub tofu with cashews: 1 cup or cashews and 1 c up of water is a good sub for the tofu. Add more or less water to adjust the thickness of the sauce when cashews are used.

Nutrition Estimate

Calories: 565kcal | Carbohydrates: 100g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1041mg | Potassium: 960mg | Fiber: 8g | Sugar: 11g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 4mg