Creamy Lemon Dairy Free Pasta Sauce is easy to make in your blender without any oil. This cashew-based recipe is delicious for both weeknight meals and special occasions.
Dairy free
Just because you don’t consume milk, cheese, or butter doesn’t mean you have to give up creamy textures in your favorite foods. It’s easy to make all sorts of dairy-free recipes by using raw cashews.
You can make everything from French onion dip to Ranch dressing to potato leek soup. All vegan, and all smooth, rich, and velvety.
And this Lemon Dairy Free Pasta Sauce is even oil-free. You won’t believe how luxurious it tastes from just citrus and cashews, without containing a single drop of cream.
Shopping list
You’ll only need a few ingredients in order to make this easy recipe:
- Pasta (I used gluten-free spaghetti, but you can use any type and shape of pasta you like.)
- Raw cashews (You can find them packaged or in the bulk bins of many supermarkets. Or you can buy them online.)
- Lemon (You will need both the zest and the juice.)
- Parsley (For garnishing the finished dish.)
For the complete list of ingredients with measurements plus recipe instructions, please see the printable recipe card at the bottom of this post.
Instructions
Before you make the sauce, zest and juice the lemon. I like to use a Microplane grater to make zesting really easy. If you’re not familiar with this process, check out How To Zest Lemons.
Then I squeeze out the juice. One lemon will give you approximately three tablespoons of juice.
Now you’re ready to make your pasta:
- Prepare the pasta according to the package directions. Drain and return to the pot.
- In a high-speed blender, combine the cashews, water, lemon juice, and a little salt. Blend until very smooth.
- Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
- Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.
Tips
- If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
- This recipe makes enough for 12-16 ounces of pasta.
- Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.
Serving suggestions
This lemon pasta is perfect any night of the week. It’s wonderful for casual dinners as well as special occasions.
I love serving it with a salad that is colorful and full of vegetables such as a Greek salad or chickpea cucumber salad.
It’s also delicious with a simple vegetable side dish like asparagus spears or Italian green beans.
And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Lemon Dairy Free Pasta Sauce
Equipment
Ingredients
- 12 ounces spaghetti, (or your favorite pasta shape)
- 1 cup raw cashews, (see Notes)
- 1 cup water
- 1 lemon, zest and juice (about 3 Tablespoons)
- salt, to taste
- fresh parsley, for garnish
Instructions
- Prepare the pasta according to the package directions. Drain and return to the pot.
- Meanwhile, zest and juice the lemon.
- In a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.
- Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
- Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.
Notes
- If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
- This recipe makes enough for 12-16 ounces of pasta.
- Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.
Nutrition
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This recipe was originally published 10/9/2017. It was updated for improved user experience.
Courtney
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
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
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
Thank you so much, Michael! And I love that suggestion for the zest!
Natalie
Super yummy! I soaked my cashews because my blender is not that great, and added garlic and dried basil! Delicious!
Amy Katz
Thank you, Natalie! I’m so happy you enjoyed it.
Ashley
So bright and delicious!
Amy Katz
Thank you, Ashley!
Maria
I’ve made this so many times because it’s unbelievably easy and tastes amazing. Adding a few gloves of garlic brings it to the next level
Amy Katz
Thank you so much, Maria!
Ashley
I can’t get over how easy this was! I followed the other suggestions to include more lemon, parsley and garlic and added nutritional yeast and was SO happy with this. So easy and quick. I’ll definitely make this again.
Thanks 🙂
Amy Katz
I’m so happy you enjoyed it, Ashley!
Laura
Would cashew milk work if I don’t have raw cashews?
Amy Katz
Hi Laura, unsweetened cashew milk will work, but it will be a little more watery.
Linda
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. I used an extra tablespoon and and a half of lemon juice because I love very lemony flavor. Another winning recipe to add to my already extensive recipe collection – which BTW are mostly from veggies save the day!
Amy Katz
Thank you so much, Linda!