Vegan lemon pasta is all about the sauce. It's silky, bright, and blended to creamy perfection without a drop of oil.
Made with raw cashews, fresh lemon juice, and zest, this easy pasta recipe works for weeknights and special occasions. Even better, it's ready in about 15 minutes.
Raw cashews are one of my favorite pantry staples. They can turn into everything from zesty herb dip to vegan ranch dressing to potato leek soup. Each one is rich, velvety, and satisfying, just like the lemon cashew cream sauce in this vegan pasta recipe.
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Wow! This was so delicious. It was the first time I ever made a creamy sauce using cashews. Now I understand why they are used. The recipe was super easy and quick.
- Linda
Ingredients
- Pasta: I used gluten free spaghetti, but any pasta shape works well.
- Raw cashews: Look for them packaged or in the bulk bins at stores like Trader Joe's or Sprouts. You can also order them online.
- Lemon: Both the zest and the juice give the sauce its bright flavor.
- Fresh parsley: An optional garnish that adds color and freshness.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make creamy vegan lemon pasta
- Cook the pasta in a large pot of salted water according to the package directions. Drain and return it to the pot.
- In a high speed blender, combine the cashews, water, lemon juice, and a pinch of salt. Blend until completely smooth.
- Pour the sauce over the warm pasta and toss until everything is well coated.
- Garnish each serving with lemon zest and parsley, if using, and enjoy right away.
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Love and Veggies,
Amy
📋 Recipe
Vegan Lemon Pasta with Cashew Cream
Ingredients
- 12-16 ounces spaghetti, or your favorite pasta shape (gluten-free, if necessary)
- 1 cup raw cashews*
- 1 cup water
- 3 Tablespoons lemon juice**
- salt, to taste
- 1 Tablespoon lemon zest
- fresh parsley, for garnish (optional)
Instructions
- In a large pot, prepare the pasta according to the package directions. Drain and return to the pot.12-16 ounces spaghetti
- Meanwhile, in a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.1 cup raw cashews*, 1 cup water, 3 Tablespoons lemon juice**, salt
- Pour the sauce from the blender over the cooked pasta in the pot. Toss well so every strand is coated.
- Garnish each serving with lemon zest and parsley, if using, and enjoy immediately.1 Tablespoon lemon zest, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Amber Gunn says
This recipe was super quick and easy. I made it for my entire family and even the grandparents enjoyed it. You really can’t tell that it is dairy free. I’m the only one with food allergies so I did let them garnish it with some fresh Parmesan.
Amy Katz says
This is wonderful to hear, Amber!
Shelli Willman, RDN, LD says
Oh my goodness this is addicting! Simple and quick recipe. I took others’ suggestions and added garlic, more lemon and Trader Joe’s Green Goddess seasoning. This will become a regular at our house.
I love how this is creamy without all the saturated fat because it’s made from nuts and not animal products. Can’t wait to try the alfredo sauce made from cauliflower.
Amy Katz says
I'm so happy you enjoyed it, Shelli! I'll have to look for that seasoning at TJ's.
Whack says
Amy,
I'm not keen on cashews... Do you suspect unsweetened soy milk could be substituted?
Thanks in Advance
---Whack
Amy Katz says
I haven't tried that, but for a nut-free alternative, I recommend this Cauliflower Alfredo instead.
Tina L. says
I just made this and it was good! I had given up trying to do anything with raw cashews because I have such a small, under-powered blender and can't get it smooth. But I had everything and I thought I'd give it one more try! It was still a little grainy (my blender's fault), but once on the pasta, it was fine. I did add a little garlic and some Trader Joe's Green Goddess Seasoning. It was tasty and easy and I will make it again! Thanks!
Amy Katz says
I'm so glad you enjoyed it, Tina! I'll have to look for that seasoning. I haven't tried it.
Courtney says
This was so easy and delicious! I am a very inexperienced cook so my sauce came out kind of sticky and not creamy enough to coat the spaghetti (but the flavor was still great!). What am I doing wrong that I'm not getting the creaminess in the texture?? Thanks!
Amy Katz says
I'm glad you enjoyed it, Countney! It's probably just your blender. Next time try blending it longer, and add in a little more water if the blender seems to get stuck.
Michael says
Just wonderful. We're already eating a whole food, plant-based diet, so when we saw this recipe, it was an immediate Yes! The Vitamix certainly helped, as did my GF/partner's sage suggestion: put half the lemon zest into the sauce and sprinkle the rest on the pasta. Mmmmmmmm. Thanks!
Amy Katz says
Thank you so much, Michael! And I love that suggestion for the zest!
Natalie says
Super yummy! I soaked my cashews because my blender is not that great, and added garlic and dried basil! Delicious!
Amy Katz says
Thank you, Natalie! I'm so happy you enjoyed it.