Gigi Hadid Pasta Recipe Vegan: Silky Cashew Cream With Sun-Dried Tomatoes

This vegan pasta delivers restaurant-quality results with a silky cashew cream that rivals any dairy-based sauce. I developed this version to capture the richness of traditional pasta while keeping it entirely plant-based.

The cashew cream creates a velvety texture that clings perfectly to each strand of pasta. Sun-dried tomatoes add concentrated bursts of tangy sweetness that balance the creaminess beautifully.

What you get is a smooth, luxurious sauce with complex flavors that satisfy even non-vegan pasta lovers. The dish comes together quickly with simple, wholesome ingredients.

Perfect for weeknight dinners or impressive enough for company. Here’s how to make this standout vegan pasta.

Ingredients for Gigi Hadid Pasta Recipe Vegan

Simple, wholesome ingredients create that luxurious silk you expect from Gigi’s iconic dish.

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The cashews are non-negotiable here—raw, unsalted from Trader Joe’s or Whole Foods bulk bins work best (avoid roasted or salted varieties). Sun-dried tomatoes should be oil-packed for maximum flavor; Bella Sun Luci or Divina brands are my go-to. For the miso, white miso paste from Miso Master or Cold Mountain gives that perfect funky sweetness without overpowering.

No cashews? Raw macadamia nuts or silken tofu can stand in, but the texture won’t be as smooth. Swap sun-dried tomatoes for roasted red peppers if you’re out—just pat them dry first. Tamari or coconut aminos work if you don’t have miso, but use half the amount (it’s saltier). Fresh basil is ideal, but dried works at one-third the quantity (add it early so it rehydrates).

The soaked cashews keep in the fridge 3-4 days if drained and sealed. Pasta sauce holds 5 days refrigerated or 3 months frozen. Always reserve some pasta water—it’s worth its weight in gold for adjusting consistency.

Step-by-Step Instructions for Silky Cashew Cream Pasta With Sun-Dried Tomatoes

Here’s my method for achieving that luxurious texture with plant-based ingredients.

Step 1: Soak and Blend the Cashew Cream Base

Drain the 1.5 cups Raw Cashews from their hot water soak. I like to give them a quick rinse under cold water to remove any residual starch. This ensures the smoothest possible cream without any grainy texture.

In a high-speed blender, combine the drained cashews with 0.75 cup Vegetable Broth, 2 tbsp Lemon Juice, 1 tbsp White Miso Paste, 1 tsp Dijon Mustard, 0.25 cup Nutritional Yeast, 1 tsp Sea Salt, and 0.5 tsp Black Pepper. Blend for 2-3 minutes until completely smooth. The mixture should be thick but pourable, like heavy cream. If it’s too thick, add a splash more broth.

Step 2: Sauté Aromatics and Sun-Dried Tomatoes

Heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 4 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. Garlic burns easily, so keep it moving.

Add the 0.5 cup Sun-Dried Tomatoes and cook for 2-3 minutes until they soften slightly and release their oils. Stir in the 0.5 tsp Red Pepper Flakes if using. The tomatoes should become plump and glossy, and the garlic should be just golden at the edges.

Step 3: Cook the Linguine to Al Dente

While the aromatics cook, bring a large pot of salted water to a rolling boil. Add the 12 oz Linguine Pasta and cook according to package instructions for al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.

Reserve 1 cup of pasta water before draining. This starchy liquid is essential for creating a silky sauce that clings to every strand. The pasta should be tender but still have a slight bite to it when you taste a piece.

Step 4: Combine Pasta with Cream and Tomatoes

Reduce the heat under the skillet to low. Add the drained linguine and pour in the cashew cream. Toss everything together, adding reserved pasta water ¼ cup at a time until the sauce coats the pasta beautifully. This usually takes 1-2 minutes of constant stirring.

You’re looking for a creamy, glossy sauce that ribbons off the pasta. The heat from the noodles will gently warm the cream without curdling it. Taste and adjust seasoning with more Sea Salt if needed.

Step 5: Finish with Fresh Basil and Serve

Remove from heat and stir in the 0.5 cup Fresh Basil Leaves, torn by hand. The residual heat will wilt the basil slightly while keeping its bright green color and fresh flavor. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil for a final touch of richness.

Serve immediately, while the pasta is hot and the sauce is at its most velvety. The basil should be just wilted but still vibrant, and the sun-dried tomatoes should be evenly distributed throughout. Each bite should deliver creamy, tangy, and umami flavors in perfect balance.

Pro Cooking Tips for gigi hadid pasta recipe vegan

Blender Technique

For the smoothest cashew cream, blend the soaked 1.5 cups Raw Cashews with 0.75 cup Vegetable Broth first before adding other ingredients. I use a Vitamix on high for 2-3 minutes, scraping down the sides as needed. The mixture should look like heavy cream when done. 💡

Pasta Water Magic

Always reserve at least 1 cup of starchy pasta water before draining. This liquid gold helps the sauce cling to the 12 oz Linguine Pasta. Add it ¼ cup at a time while tossing to achieve that perfect silky consistency.

Temperature Control

Keep your skillet on low heat when combining pasta and cream. Too much heat can cause the cashew sauce to separate. I stir constantly for 1-2 minutes until everything is beautifully coated.

Garlic Perfection

Cook the 4 cloves Garlic Cloves for only 30 seconds in medium heat. Garlic burns quickly, so keep it moving in the 2 tbsp Extra-Virgin Olive Oil. Burnt garlic will add bitterness to your dish.

Sun-Dried Tomato Prep

Chop the 0.5 cup Sun-Dried Tomatoes into small pieces before cooking. This ensures even distribution throughout the dish. I prefer Bella Sun Luci brand for consistent quality. 🌶️

Final Touch

Add the 0.5 cup Fresh Basil Leaves off heat to preserve their vibrant color and fresh flavor. The residual warmth will gently wilt them without overcooking. Finish with a drizzle of the remaining 1 tbsp Extra-Virgin Olive Oil.

Frequently Asked Questions