Vegan Lemon Pasta features a luxuriously creamy blender sauce made without oil. This cashew-based recipe is delicious for both weeknight meals and special occasions. And it's ready to eat in just 15 minutes!
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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
Just because you don't consume dairy milk, cheese, or butter doesn't mean you have to give up smooth textures in your favorite foods. It's easy to make all sorts of creamy vegan recipes by using raw cashews.
You can make everything from zesty herb dip to vegan ranch dressing to potato leek soup. All vegan, and all luscious, rich, and velvety.
And this Vegan Lemon Pasta is even oil-free. You won't believe how luxurious it tastes from just citrus and cashews, without containing a single drop of cream.
For a nut-free alternative, I recommend trying my Vegan Cauliflower Alfredo instead.
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Why you'll love this recipe
- You can make the sauce AND the pasta in just 15 minutes.
- It's silky and creamy with loads of lemony flavor.
- You don't need any oil, butter, or dairy to make it.
Ingredients
- 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 like Trader Joe's and Sprouts. Or you can buy them in bags online.)
- Lemon (both the zest and the juice)
- Parsley (an optional garnish for the finished dish that adds additional bright flavor)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Before you make the sauce for the Vegan Lemon Pasta, zest and juice the lemon. I like to use a Microplane grater to make zesting really easy.
Then squeeze out the juice. One lemon will yield approximately three tablespoons of juice.
Now you're ready to make the pasta:
- In a large pot, 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 completely 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, if using, and enjoy immediately.
Amy's tip
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.
Serving suggestions
Vegan 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 colorful salad such as a vegan Greek salad, chickpea cucumber salad, or tempeh Caesar salad.
It's also delicious with a simple vegetable side dish like marinated asparagus spears or Italian green beans.
Storing
Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the microwave. For best results, freezing is not recommended.
More creamy vegan pasta recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
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.
- Divide among four bowls. 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.