Vegan Lemon Pasta with Cashew Cream
Vegan Lemon Pasta features a luxuriously creamy blender sauce made without oil. This cashew-based recipe is ready to eat in just 15 minutes!
Servings: 4
Calories: 497kcal
Ingredients
- 12-16 ounces spaghetti or your favorite pasta shape (gluten-free, if necessary)
- 1 cup raw cashews*
- 1 cup water
- 3 Tablespoons lemon juice**
- salt to taste
- 1 Tablespoon lemon zest
- fresh parsley for garnish (optional)
Instructions
- In a large pot, prepare the pasta according to the package directions. Drain and return to the pot.12-16 ounces spaghetti
- Meanwhile, in a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.1 cup raw cashews*, 1 cup water, 3 Tablespoons lemon juice**, salt
- Pour the sauce from the blender over the cooked pasta in the pot. Toss well so every strand is coated.
- Divide among four bowls. Garnish each serving with lemon zest and parsley, if using, and enjoy immediately.1 Tablespoon lemon zest, fresh parsley
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.
**Be sure to zest the lemon before squeezing out the juice.
Leftovers can be refrigerated in an airtight container for up to two days.
Nutrition
Calories: 497kcal | Carbohydrates: 74g | Protein: 17g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 416mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 3mg
