Creamy Vegan Cajun Pasta (Nut-Free!)
I'll never forget the day I found out my middle son was allergic to cashews. He was just a toddler, sitting in the cart at Walmart while I was grabbing groceries. I was snacking on a small pack of mixed nuts and thought nothing of handing him one—just one—tiny cashew.
Within minutes, his face started swelling. His lips puffed up. His eyes looked puffy. I remember the pure panic that shot through my body. My baby was having a reaction—and we were in the middle of a store. I rushed to the pharmacy section, grabbed the fastest-acting allergy medicine I could find, and gave it to him right there in the aisle. Thankfully, it worked. The swelling went down, and I could finally breathe again.
From that moment on, cashews were off the table. As a plant-based family, that presented a big challenge—especially since so many creamy vegan sauces are made with cashews! That’s when I discovered the magic of silken tofu. It became the key to this creamy, nut-free Cajun pasta that’s now on heavy rotation in our house.
Why Y’all Will Love This Recipe
- Allergy-Friendly – Totally nut-free and safe for sensitive tummies
- Family-Approved – My kids devour this every time
- Creamy & Comforting – Without any cream or dairy
- Bold Flavor – Smoky, savory, and perfectly spiced
- Quick & Easy – Done in just 35 minutes
Ingredients
Tofu Cajun “Steak”
- 1 block (14 oz) extra-firm tofu, pressed and sliced
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Juice of ½ lemon
- Pinch of salt
Pasta & Veggies
- 8 oz penne or rigatoni pasta
- 1 tbsp olive oil or veggie broth
- ½ red onion, sliced
- 2 bell peppers, sliced
- ½ zucchini, sliced
- 1 cup spinach
Nut-Free Creamy Cajun Sauce
- ¾ cup silken tofu
- 1 roasted red pepper
- ¾ cup unsweetened oat milk
- 2 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- Optional: 1 tsp maple syrup
Instructions
1. Make the Cajun Tofu
Season tofu with Cajun spices, paprika, lemon juice, and salt. Sear for 3–4 minutes per side until golden. Set aside.
2. Cook the Pasta:
Boil until al dente. Reserve ½ cup of water.
3. Sauté the Veggies
In a skillet, cook onion, bell peppers, and zucchini. Add spinach until wilted.
4. Blend the Sauce
Blend silken tofu, roasted red pepper, oat milk, nutritional yeast, and seasonings until smooth.
5. Combine Everything
Add the sauce to veggies and simmer. Toss in pasta and a splash of pasta water. Top with tofu.
6. Serve
Garnish with parsley or lemon and enjoy warm.
Let’s Talk Cajun Flavor (Without the Heat Overload)
One of the biggest questions I get when it comes to Cajun-style recipes is: “Is it spicy?” And the answer is—it can be, but it doesn’t have to be!
In this dish, the Cajun seasoning brings smoky depth, savory flavor, and just enough warmth to make each bite cozy and exciting, without overwhelming your taste buds (or your kids). I use a store-bought Cajun blend that’s mild but flavorful—like the one from H-E-B’s Texas Originals line—but you can always adjust based on your spice preference.
Pro Tip: If you're cooking for little ones or spice-sensitive family members, cut the Cajun seasoning in half and add a pinch of smoked paprika and garlic powder instead. Want more heat? A dash of cayenne or red pepper flakes will do the trick!
What I love most about Cajun-style cooking is how adaptable it is—just like this recipe. It's a balance of bold flavor and comfort, and this pasta does exactly that while still being totally plant-based and nut-free.
Call to Action
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Ingredients
Tofu Cajun “Steak”
- 1 block 14 oz extra-firm tofu, pressed and sliced
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tbsp olive oil or use nonstick spray
- Juice of ½ lemon
- Pinch of salt
Pasta & Veggies
- 8 oz penne or rigatoni pasta gluten-free if needed
- 1 tbsp olive oil or veggie broth
- ½ red onion sliced
- 2 bell peppers red & yellow, sliced
- ½ zucchini sliced
- 1 cup fresh spinach
Nut-Free Creamy Cajun Sauce
- ¾ cup silken tofu
- 1 roasted red pepper jarred or homemade
- ¾ cup unsweetened oat milk
- 2 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- Optional: 1 tsp maple syrup for flavor balance
Instructions
Prepare the Tofu
- Slice pressed tofu into ½” thick strips. Season with Cajun seasoning, smoked paprika, lemon juice, and a pinch of salt. Sear in a hot skillet with olive oil for 3–4 minutes per side until golden. Set aside.
Cook the Pasta
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water. Drain and set aside.
Sauté the Veggies
- Heat oil or broth in a skillet. Add red onion and cook for 2 minutes. Add bell peppers and zucchini and sauté for 5–6 minutes. Stir in spinach and cook until wilted.
Make the Sauce
- In a blender, combine silken tofu, roasted red pepper, oat milk, nutritional yeast, tomato paste, Cajun seasoning, garlic powder, onion powder, sea salt, and maple syrup (if using). Blend until smooth.
Combine Everything
- Pour the sauce over the sautéed veggies. Let simmer for 2–3 minutes. Add cooked pasta and toss to coat. Use reserved pasta water to thin if needed. Top with seared tofu.
Serve
- Garnish with parsley, green onions, or a squeeze of lemon. Serve warm and enjoy!
