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4.31 from 23 votes

Vegan Tomato Cream Sauce and Spaghetti

A staple to have in your house on those nights when you need dinner on the table in 20 minutes. Creamy and delicious and perfect for big and little ones alike. Packs well for lunch the next day.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Servings: 4 serves
Calories: 255kcal
Author: Whole Food Bellies


  • 1 lb spaghetti of choice
  • 2 tablespoon avocado oil
  • 3 cloves garlic minced
  • 1 medium onion finely diced
  • 1 ounce can of diced tomatoes 28
  • ½ teaspoon dried oregano
  • ½ teaspoon dried sage
  • ½ teaspoon dried parsley
  • salt and pepper to taste
  • 1 teaspoon balsamic vinegar
  • 1 cup cashew milk
  • Grated cashews and chopped parsley leaves to serve or parmesan if you aren't vegan


  • Cook pasta according to package instructions
  • While pasta is cooking, heat the avocado oil in a large saucepan over medium heat. Add the garlic and onions and cook for about 3-4 minutes, until the onions become translucent
  • Add the diced tomatoes, oregano, sage, parsley and salt and pepper to taste
  • Bring the tomato mix to a boil, reduce heat to low and leave to simmer until sauce has thickened up. About 10 minutes
  • Stir in the balsamic vinegar, followed by the cashew milk. Once heated through, remove from the heat and mix in with the cooked spaghetti
  • Garnish with the grated cashews and parsley and serve


Calories: 255kcal | Carbohydrates: 37.7g | Protein: 6.8g | Fat: 8.6g | Saturated Fat: 1.2g | Sodium: 46mg | Fiber: 2.9g | Sugar: 2.8g