Creamy Vegan Lemon Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
292 kcal
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Course
Main Course
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Cuisine
American
Creamy Vegan Lemon Pasta
Description
Creamy Vegan Lemon Pasta utilizes blended soaked raw cashews, lemon zest, lemon juice, garlic, and arrowroot starch to create a thick, creamy sauce without dairy. The sauce is cooked on the stove until it thickens and then combined with cooked pasta, imparting a creamy tartness from the lemon complemented by gentle garlic notes. The use of arrowroot starch ensures a smooth, cohesive texture while sea salt and black pepper balance the flavors.
This pasta serves well garnished with vegan parmesan cheese and fresh herbs such as basil or parsley, which add depth and a hint of freshness. The lemon flavor makes this dish especially suitable for spring or summer meals but can be enjoyed all year round.
Leftovers store well refrigerated for up to five days and reheat gently to maintain the creamy consistency. The recipe can be adapted using sunflower seeds or garbanzo beans in place of cashews for a nut-free option.
Ingredients
- 6 to 7 cloves garlic minced
- 1 Tablespoon olive oil For oil-free sub water or vegetable broth, optional
- 2 lemon plural
- 3 ¼ cups water
- ¾ cup cashew nuts See Notes, raw
- 2 Tablespoons arrowroot starch
- 2 teaspoons salt fine sea salt
- black pepper
- 16 ounces pasta of choice
Optional toppings/garnish:
- cashew grated
- vegan parmesan cheese homemade
- vegan parmesan cheese store-bought
- basil fresh, chopped; or parsley
Instructions
- Heat a pot of salted water for cooking the pasta. Cook according to package directions, then drain in a colander.
- Heat a small saute pan over medium-low heat. Add oil or water/broth, and saute the garlic for 2 to 3 minutes, stirring frequently. Reduce heat if necessary so that it doesn't brown. Transfer the garlic to a blender.
- Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until completely smooth.
- Cut and squeeze the lemon(s) to get ⅓ cup fresh lemon juice. Set aside.
- Pour the blended sauce into the pasta pot. Whisking, cook over medium heat until thickened, about 5 minutes. Remove from heat, and whisk in the lemon juice. Add the pasta, and stir to combine.
- Taste for seasoning. Serve with fresh parsley or basil, vegan Parm, and black pepper, if desired.
Notes
- You can substitute raw sunflower seeds or a combination of sunflower seeds and garbanzo beans for cashews to make a nut-free sauce variant.
- If you don’t have a high-speed blender, use raw cashew butter or soak cashews for about an hour before blending to achieve the smooth sauce texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently on the stove or microwave.
- This recipe was updated from its original 2019 version with adjusted cashew quantities for a slightly lighter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 585mg | 24% |
| Fiber | 3g | 12% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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