Creamy Tomato Vegan Pasta

This is the vegan pasta you make for lifelong dairy lovers.  Rich and creamy, with deep tomato flavor, it’s sure to have everyone digging back into the pot for another serving.

Creamy Tomato Vegan Pasta

Cashew cream is simply softened cashews blended with water until smooth.

How Do We Make This Cashew Cream?

Please note: You’ll need a handheld microplane grater for this. We don’t recommend trying to do it with a box grater or other form of zester!

What’s With The Cashews Grated On Top?

If you have leftovers (unlikely, but we’ll pretend!), you can store them in the refrigerator in an airtight container for up to 3 days.

What Do I Do With Leftovers?

Typically creamy pastas don’t reheat well—the cream or butter in the sauce tends to break and become greasy—but because there’s no dairy in this sauce, that shouldn’t be a problem.

What Do I Do With Leftovers?

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