Rich and velvety Lemon Cream Pasta Sauce is dairy-free, oil-free, and delicious! This cashew based pasta sauce is quick and easy to make in your blender. It’s perfect for both weeknight meals and special occasions.
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Creamy vegan pasta sauces
I love making creamy sauces oil-free and dairy-free by using raw cashews.
Some of my favorites are Creamy Sun-Dried Tomato Pasta and Cashew Ranch Dressing.
And I love this Lemon Cream Pasta Sauce!
It’s so fast to make any night of the week with only a few ingredients.
I serve it over my favorite gluten-free pasta from Barilla which I get at my local Ralphs.
Does gluten-free pasta taste good?
Gluten-free pasta has come a long way since it was first introduced on the market.
My favorites are those from Barilla.
You’ll find it at your local store in the pasta aisle with the other Barilla products.
I used spaghetti in this recipe, but I also love their penne.
I use it to make Avocado Pesto Pasta and Marinated Artichoke Hearts Pasta Salad.
What I love about Barilla gluten-free pasta is that it tastes just like regular pasta.
It’s made from non-GMO corn and rice.
And the flavor and texture is exactly how I remember pasta tasting before I eliminated gluten from my diet due to a sensitivity.
Lemon Cream Pasta Sauce FAQ
Before jumping down to the recipe, please review these frequently asked questions.
What kind of cashews are used to make this vegan pasta sauce?
Raw cashews are the secret to making Lemon Cream Pasta Sauce dairy-free and oil-free.
All you need to do is blend them in a high-speed blender with water, lemon juice, and a little salt.
If you don’t have a Vitamix or Blendtec, don’t worry.
You can soak the cashews for about 30 minutes in hot water before you start to help the process.
Or if you’re planning ahead, you can leave them soaking in your refrigerator in the morning or overnight so they’ll be ready when it’s time to make dinner.
Then simply drain them and add them to your blender.
How do you make lemon zest?
Pro-tip: be sure to zest the lemon before you juice it!
I use a Microplane grater to make zesting really easy.
If you’re not familiar with how this process, check out How To Zest Lemons.
Then I squeeze out the juice.
One lemon will give you approximately three tablespoons of juice.
We have a lemon tree in the back yard, and I love using the fruit to make this recipe, as well as Air Fryer Lemon Tofu.
Of course, store-bought lemons work just as well.
But be sure to buy organic since you’ll be using the zest.
How to make Lemon Cream Pasta Sauce
All you need to do to make the pasta sauce is blend the cashews with some water, the lemon juice, and a little salt.
In the time it takes to cook the pasta, dinner will be ready!
Be sure to follow the directions on the box for cooking the Barilla spaghetti.
And I recently learned the importance of salting the cooking water from the excellent book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
Serving suggestions
Lemon Cream Pasta Sauce is perfect any night of the week.
This dairy-free recipe is welcome for casual dinners as well as special occasions.
I love serving it with a salad that is colorful and full of vegetables such as Vegan Tomato Cucumber Feta Salad or Marinated Artichoke Hearts Salad.
It’s also delicious with a simple vegetable side like Marinated Asparagus Spears or Italian Green Beans with Tomatoes and Garlic.
More easy pasta recipes
If you’re looking for other easy and delicious pasta recipes, check out these favorites:
- Pasta with Zucchini (Courgettes)
- Instant Pot Pasta Puttanesca
- Creamy Spinach & Mushroom Pasta
- Lemon Orzo with Asparagus and Chickpeas
- Creamy Asparagus Pasta
Lemon Cream Pasta Sauce Recipe
This vegan pasta sauce recipe makes enough for 12-16 ounces of pasta.
If you have any leftovers after you’ve mixed the sauce with the noodles, they can be covered and refrigerated for up to two days. Reheat in the microwave.
If you love this recipe, please give it 5 stars!
Lemon Cream Pasta Sauce
Ingredients
- 12 ounces Barilla gluten-free 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.
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!