Lemon Dairy Free Pasta Sauce

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.

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• Dairy free
• Shopping list
• Instructions
• Tips
• Serving suggestions
• More dairy-free pasta recipes
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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 vegan 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.

For a nut-free alternative, try Vegan Cauliflower Alfredo Sauce.

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 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:

1. Prepare the pasta according to the package directions. Drain and return to the pot.
2. In a high-speed blender, combine the cashews, water, lemon juice, and a little salt. Blend until very smooth.
3. Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
4. 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 vegan salad that is colorful and full of vegetables such as a vegan Greek salad or chickpea cucumber salad.

It's also delicious with a simple vegetable vegan side dish like marinated asparagus spears or Italian green beans.

More dairy-free pasta recipes

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe