Lemon Dairy Free Pasta Sauce

5 from 16 votes

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.

Course Pasta

Cuisine Italian

Special diet gluten-free option, oil-free, soy-free, vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 479kcal

Author Amy Katz

Equipment

Ingredients

12 ounces 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

US Customary - Metric

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.

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 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.

Nutrition