Can I use almond milk instead of vegetable broth?

Oh honey, I've tried this shortcut myself - and while it works in a pinch, the broth gives way more depth of flavor. Almond milk makes the sauce taste a bit flat and sweet. If you must substitute, use half broth and half unsweetened almond milk for best results.

How do I make this nut-free?

I get this one a lot. Swap the cashews for raw sunflower seeds soaked the same way - they blend up surprisingly creamy. Or try silken tofu (about 1/2 cup) blended with a tablespoon of tahini for richness. Both options work beautifully.

Can I use fresh tomatoes instead of sun-dried?

While you could, you'd lose that intense tomato punch that makes this dish special. If you're desperate, roast cherry tomatoes with olive oil until concentrated - but honestly? Just wait until you can get proper sun-dried tomatoes. They're worth it.

Why does my sauce turn out grainy?

Nine times out of ten, it's those cashews not being soaked long enough or the blender not running long enough. My trick? Blend for a full minute after it looks smooth - that extra time makes all the difference. Also, warm blending liquid helps.

Can I make this ahead for meal prep?

Absolutely, The sauce keeps beautifully for 3 days in the fridge. Just cook fresh pasta when ready to serve and toss together. The sauce thickens when chilled - thin it with warm water or broth when reheating. For more meal prep ideas, check out our other recipes.

25-Minute Creamy Sun-Dried Tomato Pasta

Name: 25-Minute Creamy Sun-Dried Tomato Pasta - Vegan Bliss
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pasta of your choice; 1/2 cup sun-dried tomatoes, chopped; 2 cloves garlic, minced; 1/2 cup cashews, soaked; 1 cup vegetable broth; 1 tbsp nutritional yeast; 1 tbsp olive oil; Salt and pepper to taste

25-Minute Creamy Sun-Dried Tomato Pasta – Vegan Bliss

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A rich and creamy vegan pasta dish made with sun-dried tomatoes for a bold flavor.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Ingredients

Scale

8 oz pasta of your choice
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/2 cup cashews, soaked
1 cup vegetable broth
1 tbsp nutritional yeast
1 tbsp olive oil
Salt and pepper to taste

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Instructions

Cook pasta according to package instructions, then drain and set aside.
In a blender, combine soaked cashews, vegetable broth, and nutritional yeast. Blend until smooth.
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
Add sun-dried tomatoes and cook for 2 minutes.
Pour the cashew mixture into the pan and stir to combine. Simmer for 3-5 minutes until slightly thickened.
Add cooked pasta to the sauce and toss until fully coated. Season with salt and pepper.
Serve immediately.

Notes

Soak cashews in hot water for 10 minutes for a smoother sauce.
Adjust broth for a thinner or thicker consistency.
Top with fresh basil or red pepper flakes for extra flavor.

Find it online: https://recipeszest.com/creamy-sun-dried-tomato-pasta-vegan-recipe/