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Creamy Vegan Lemon Pasta
5 from 24 votes

Creamy Vegan Lemon Pasta

This Creamy Vegan Lemon Pasta blends minced garlic, lemon zest and juice, and a creamy sauce made with soaked cashews and arrowroot starch to create a tangy, rich coating for your choice of pasta. The lemon provides bright acidity that contrasts the smooth texture of the cashew-based sauce. The recipe offers optional garnishes like vegan parmesan and fresh herbs, enhancing both flavor and presentation. It caters to vegan diets while delivering a comforting and fresh pasta dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Calories: 292 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Heat a pot of salted water for cooking the pasta. Cook according to package directions, then drain in a colander.
  2. 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.
  3. Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until completely smooth.
  4. Cut and squeeze the lemon(s) to get ⅓ cup fresh lemon juice. Set aside.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 292

% 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.