Lemon Cream Pasta Sauce is vegan, dairy-free, gluten-free, oil-free, and delicious! This cashew 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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I love making creamy sauces oil-free and dairy-free by using raw cashews.
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.
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.
Be sure to check out the digital coupons for Barilla at Ralphs and give it a try!
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.
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.
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.
Then 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 book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
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.
And if you’re looking for other easy and delicious pasta recipes, check out these:
- 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 stored for a few days refrigerated and then reheated in the microwave.
If you love this recipe, please give it 5 stars!
Lemon Cream Pasta Sauce
- 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
- 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.