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This dairy free pasta dish is my modified take on the viral “baked feta” pasta trend. Instead of cheese, I use a garlicky cashew cream. The cashew cream combines with cherry tomatoes, basil, and lemon to make a delectable and super easy weeknight dinner.

The Ingredients

  • Cashews
  • Cherry tomatoes
  • Lemon
  • Basil
  • Olive oil
  • Pasta
  • Seasonings

How to Make Creamy Cherry Tomato Pasta

  • First, make your cashew cream. I soak my cashews in hot water for about fifteen minutes, then blend them with water, garlic, and nutritional yeast.
  • In your 9 by 13 baking dish, place your tomatoes, cashew cream, olive oil, and seasonings.
  • Bake in the oven for 30 minutes.
  • Next, smash the tomatoes and mix up with the cashew cream. Add the basil, lemon, salt, and pepper.
  • Finally, put the sauce on top of your cooked pasta. Enjoy!!

The Inspiration

I’m sure you’ve seen the viral baked feta recipe. Personally, I was blown away when I saw this idea, particularly as a way of cooking cherry tomatoes. It works like a charm and creates such a fresh sauce. Of course, there are vegan feta substitutes on the market, but they can be expensive and inaccessible. This is why I decided to try with cashew cream, and it works amazingly well.

Substitutions and Modifications

  • Cashew cream- You can use vegan feta or firm tofu.
  • If you want it to be more creamy and less of the tomato flavor, you can half the tomatoes and double the cream.
  • Bake it for longer if you want the tomatoes to burst even more.
  • Blend the sauce in a blender if you want it to be more smooth.

5 from 2 votes
Print Recipe

Ingredients
  

  • 14.5 oz pasta (I use the barilla protein plus)

For the Cashew Cream

  • 1/2 cup cashews, soaked
  • 1-2 cups water or vegetable broth
  • 3 tbsp nutritional yeast
  • 4 cloves garlic (peeled)

For the Cherry Tomato Sauce

  • 16 oz cherry tomatoes
  • 1/2 cup basil (chopped)
  • 2 tbsp olive oil
  • 1-2 lemons (juiced)
  • 2 tsp oregano
  • 1 tsp thyme
  • salt and pepper to taste

Instructions
 

  • Boil the pasta according to the package directions.

For the Cashew Cream

  • Blend your soaked cashews, garlic cloves, and nutritional yeast with water, adding half a cup at a time until it has reached a thick but creamy consistency.

For the Sauce

  • Preheat the oven to 375
  • To the center of a 9×13 baking dish, add the cashew cream.
  • Add your tomatoes, olive oil, thyme, and oregano, all surrounding the cashew cream
  • Bake in the oven for 30-40 minutes, depending on your preference
  • After taking it out of the oven, smash your cherry tomatoes with a fork so that they burst
  • Mix the cherry tomatoes with the cashew cream until it forms a creamy sauce.
  • Add chopped basil, lemon juice, and salt and pepper. Mix well.
  • Top pasta with your sauce. Enjoy!!