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Lemon Cream Pasta Sauce is vegan, dairy-free, gluten-free, oil-free, and delicious! It’s quick and easy to make in your blender. Serve it over your favorite pasta such as Barilla Gluten-Free Spaghetti.
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 it for a weeknight dinner with only a few ingredients.
I serve it over my favorite gluten-free pasta from Barilla which I get at my local Ralphs.
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 Basil 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.
Be sure to check out the digital coupons for Barilla at Ralphs and give it a try!
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.
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.
Next you squeeze out the juice.
One lemon will give you approximately 3 Tablespoons of juice.
We have a lemon tree in the back yard, and I love using the fruit to make this recipe.
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.
I recently learned the importance of salting the cooking water from the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
And if you’re looking for more easy pasta recipes, check out these favorites:
Spaghetti with Garlic and Olive Oil
Now let’s make Lemon Cream Pasta Sauce!
Lemon Cream Pasta Sauce (Vegan & Oil-Free)
Lemon Cream Pasta Sauce is easy to make in your blender in minutes! It's vegan, gluten-free, oil-free, dairy-free, and delicious. Serve it with your favorite gluten-free pasta.
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.
Recipe 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.
If you make Lemon Cream Pasta Sauce, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.
Mel | avirtualvegan.com says
This sounds so fresh and delicious! A lot of gluten-free pasta I have tried has been a bit of a disappointment. This Barilla one sounds like it’s worth giving a shot though. Thanks!
Amy says
Thanks Mel! I make Barilla gluten-free pasta for my family, and it’s the only one they will eat. It really tastes like regular pasta!
Lori Pace says
Thank you for this delicious recipe! I can’t wait to try it! (client)
Amy says
Thank you, Lori!
Sophia | Veggies Don't Bite says
This looks so simple and so delicious Amy! I’m all about pasta any day any time!
Amy says
Thank you, Sophia! We eat pasta several times a week. 🙂
Anjali @ Vegetarian Gastronomy says
YUM! This lemon cream pasta sounds delicious!! Love both those flavors together.
Amy says
Thanks Anjali! We love it in my house!
Jasmine says
You had me at creamy pasta, my fave!!
Amy says
Thanks Jasmine! And it’s oil-free!
Mary Ellen | VNutrition says
This looks absolutely amazing! I cannot wait to give this a try! Creamy lemon sauces make me so happy. 🙂
Amy says
Thank so much, Mary Ellen! I know you’re a big lemon fan like I am!
Cadry says
This sounds so wonderfully cozy, and yet bright and light too with the lemon juice and zest. I’ll have to keep my eyes peeled for this pasta.
Amy says
Thanks Cadry! If you ever need to serve your guests gluten-free pasta, Barilla is the best! I seriously buy it by the case.
Jenn says
This looks incredible, Amy! And I love that it’s so easy. I’ll definitely be trying this one of these days!
Amy says
Thanks Jenn! I think the family will enjoy it!
Christina says
YUM! I love lemon cream-based pasta recipes but I have yet to try a vegan version! Although I’m not vegan, I do like eating vegan to add variety to my diet. This recipe looks like the ultimate comfort food!
Amy says
Thanks Christina! My family members who aren’t vegan enjoy this one a lot, so hopefully you will too!
Sarah De la Cruz says
This pasta looks amazing!!! I love the addition of the lemon—so perfect with the creamy sauce!
Amy says
Thanks Sarah! We love it!
Stephanie says
I tried this recipe last night and it was a success! The result was very yummy and so much healthier than the non-vegan recipes I was looking at. I am vegetarian (but I don’t drink cow’s milk and I cook a lot of vegan meals) and I have seen recipes using cashews instead of milk/cream/cheese before, but never tried one until now. I made a few slight changes to the recipe including: adding a little more lemon for stronger flavor (I used an extra teaspoon but could have added even more), about six medium-large basil leaves (I added to taste), and two cloves of garlic (again, I could have added more for stronger flavor). I used a food processor instead of a blender and it worked pretty well (the sauce didn’t become liquid per se, but it was smooth with little chunks that added some texture and kinda look like cheese). The result is delicious and VERY filling. It also re-heats well for seconds (I used a microwave). I love how few ingredients were required and how easy the recipe is. Thanks for the great recipe!
Amy says
I am so happy you enjoyed it, Stephanie! And the changes you made sound wonderful. It’s always fun to start with a recipe and make it your own. 🙂
Marie Dearaway says
I so want to make this yummy dish, but I would need to replace the cashew cream with coconut cream. That is, the thick part of a can of full fat coconut milk. I understand how the lemon juice is added to the cashew “cream”, but I have added lemon juice to coconut cream before with no separating or any problem at all (makes lovely vegan sour cream). Can you see any other trouble spots in making this dish with the lemon and coconut cream “sauce”? Thank you so much! 🙂
Amy says
Hi Marie! To be honest, I’ve never tried making it with coconut, so I can’t be sure. If you try it, please let me know how it turns out.