Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Creamy rosé tomato basil sauce in a pan

As summer winds down, I’m soaking it in as much as I can. Beach days, after dinner walks, berries, tomatoes, and rosé! Call me basic, but rosé is my favorite wine to drink, especially since visiting Provence in July.

This creamy vegan tomato basil sauce features a touch of rosé. It’s like the most delicious hybrid of tomato sauce, wine sauce, and creamy vodka sauce. You need are nine whole food ingredients to make this sauce happen tonight!

Bowl of rigatoni with creamy rose tomato basil sauce

How to Make Cashew Cream

Cashews are the dairy-free ingredient that makes this pasta so rich and creamy! Because they have such a mild flavor, they are an excellent healthy substitute for cream in recipes when blended with water.

  • First, soak cashews in warm water. The longer you soak the cashews, the creamier they will get when you blend. Raw cashews are best, as they are softer than roasted!
  • Drain the cashews and add them to a blender with fresh water.
  • Add a dash of salt, and blend on high for 2-3 minutes until super creamy. Take breaks to scrape down the edges for even blending.
  • Feel free to add other flavorings: nutritional yeast for a cheesy flavor, garlic for a savory sauce, fresh herbs, or maple syrup or dates for a sweet cream!
Cashew cream sauce

Why you’ll love this creamy rosé tomato basil sauce

  • Nine simple ingredients. All the ingredients in this recipe are plant-based whole foods.
  • Easy to make. Just cook your sauce ingredients, blend up your cashew cream, and stir the two together.
  • No food coma. While the sauce is creamy and rich, it won’t leave you feeling weighed down afterwards, because there is no heavy cream!
  • Tastes good hot or cold. Once you toss this sauce with pasta, it tastes amazing both hot and cold. It makes a great leftover meal and travels well to work for lunch.
  • Perfect paired with a glass of rosé. Well, you don’t want to waste the bottle of rosé you opened to add to the sauce! This recipe is the best with a crisp glass.

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Creamy Rosé Tomato Basil Sauce (Vegan)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 34 1x
  • Category: main dish


This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.



  • 1 cup raw cashews
  • 2 1/2 cups warm water, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 a white onion, diced
  • 1/2 cup dry rosé wine
  • 3 good large tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tsbp lemon juice
  • Salt
  • Pepper
  • 4 oz whole wheat rigatoni


  1. Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
  2. Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
  3. Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
  4. Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
  5. Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 
  6. Pour sauce back into your pan, and stir in the cashew cream.
  7. Add lemon juice and more salt and pepper to taste.
  8. Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
  9. Portion into bowls and enjoy with a glass of rosé!


  • Tastes good hot or cold!
  • Will keep in the fridge in an airtight container for up to 3 days.

Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan

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Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

This pasta dish is spring in a bowl! It combines the fresh flavors of asparagus, dill and lemon for a light yet satisfying meal that comes together quickly.

I can’t believe this is my first pasta dish I am sharing on the blog! I can’t think of a better way to introduce this category than with this recipe. I’m so happy to see spring produce coming into season, and decided to combine some of my all-time favorites into a meal.

As a dietitian, I’ve picked up on so many people avoiding carbohydrates. Whereas fat was the frowned-upon macronutrient in the past, our mindsets have shifted to demonize carbohydrates. There have been many popular fad diets that perpetuate the belief that carbohydrates are the enemy, such as the Atkin’s diet, the South Beach diet, and now more recently, the Paleo and Ketogenic diets. While people may find weight loss success following these plans, just like any diets, they are highly restrictive and not sustainable for the long term.

Digestion of carbohydrates starts in our mouths thanks to enzymes in our saliva, and goes through our digestive systems, ultimately breaking down into glucose. Carbohydrate, in the form of glucose, is the body’s preferred source of energy. Carbs also provide us with important nutrients and fiber that protein and fat can’t give us. Ever wonder why you crave a bagel after a long run or intense workout? It’s your body’s way of asking you to replenish the carbohydrate stores (glycogen) it depleted by working so hard!

Besides providing us energy, nutrients and fiber, carbohydrates are just downright delicious. A life without rice, pizza and pasta just sounds so dull! Choosing 100% whole wheat/whole grain carbohydrates a majority of the time ensures you get the nutrients and fiber found in whole grains. Whole grains also have a lower glycemic index than processed ones, so they raise blood sugar levels more slowly in our bodies. But, it is also important to allow ourselves to have processed carbohydrates. Sometimes, we all just need a slice of pizza or a piece of crusty French bread. Remember that life is about balance, and eating should be a source of pleasure! Letting yourself enjoy these foods now and then without guilt will satisfy cravings and help you to live in the moment.

Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

Serves 6-8


  • 1 lb whole wheat farfalle pasta
  • 1 cup frozen peas
  • 1 box mushrooms, sliced
  • 1 bunch asparagus, chopped
  • Salt
  • Pepper
  • 1/3 cup extra virgin olive oil plus ½ tbsp
  • 3 tbsp fresh lemon juice
  • 1 large clove garlic, grated or minced
  • Zest of 1 lemon
  • ½ cup fresh dill
  • ½ cup grated parmesan cheese


  1. Bring a large pot of water to a boil and cook pasta according to package instructions. In the last 3 minutes of cooking, add the frozen peas to the pot with the pasta. Drain and set aside.
  2. While the pasta cooks, heat ½ tbsp olive oil in a large skillet over medium heat. Add mushrooms and asparagus, along with a dash of salt and pepper until fork tender.
  3. Whisk together the remaining olive oil, lemon juice, garlic, lemon zest and salt and pepper to taste in a bowl.
  4. Toss pasta, peas, vegetables, and dill with the lemon olive oil sauce until combined and everything is well coated. Serve with a sprinkle of grated parmesan cheese.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

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