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This Creamy Vegan Lemon Pasta is a bright and zesty plant-based twist on Pasta Al Limone. A silky cashew cream sauce tossed with fresh lemon, vegan parmesan, lots of garlic, and spaghetti to make the perfect simple pasta recipe.
Table of Contents
When it comes to easy vegan pasta recipes, it’s hard to beat our Creamy Lemon Pasta Recipe. It’s equally as luscious and rich as our Creamy White Bean Pasta and Vegan Carbonara, made with just a handful of ingredients, and can transport you right to the coast of Southern Italy on date nights or busy weeknights.
Sicily and the Amalfi Coast are known for their lemons, which are a staple in the cuisine. While this version is inspired by the creamier, American adaptation of the original pasta dish, the lemon flavor still shines through, keeping the pasta light and refreshing.
Finish the evening with a Vegan Lemon Ricotta Cannoli or Vegan Pizzelles for the perfect Italian meal.
Ingredients You’ll Need
- Cashews: Raw cashews are used to make a homemade cashew cream, the perfect alternative to dairy-based heavy cream used to make the creamy sauce.
- Spaghetti: Pasta Al Limone is typically made with spaghetti, but you can opt for any pasta of choice.
- Vegan butter: Adds richness and a buttery flavor to the sauce. If needed or preferred, opt for olive oil in its place.
- Garlic: Fresh garlic is best, but opt for 1/2 teaspoon garlic powder if needed.
- Lemon: For the best lemon flavor, you’ll need fresh lemon juice and the zest from 1-2 lemons.
- Vegan parmesan cheese: We prefer the cheesiness of our vegan parmesan cheese recipe, but a store-bought version or nutritional yeast is a good alternative.
Scroll down to the recipe card for the complete measurements of each ingredient.
Equipment Needed
- Medium heatproof bowl
- High-speed blender
- Large pot
- Large skillet
- Spatula
- Tongs
How to Make Creamy Vegan Lemon Pasta
- Soak the cashews. Add the cashews to a medium-sized, heatproof bowl and cover with boiling water. Let soak for at least 30 minutes, or up to overnight.
- Make the cashew cream. Drain the cashews and add to a high-speed blender with the water and sea salt. Blend until smooth and set aside.
- Cook the spaghetti until al dente. Bring a large pot of salted water to a boil. Once at a rolling boil, add the spaghetti and cook until the pasta is al dente.
- Begin the lemon pasta sauce. Five minutes before the pasta is done cooking, melt the vegan butter in a large skillet over medium-low heat.
- Sauté the garlic and lemon zest. Once the butter is foaming, add the garlic and lemon zest. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the cashew cream. Pour the blended cashew cream into the skillet and mix together. Simmer the lemon cream sauce for a couple of minutes, stirring occasionally.
- Add the spaghetti. Using tongs, transfer the cooked pasta directly to the sauce. Add the lemon juice, vegan parmesan cheese, and 1/4 cup of pasta water. Toss everything together until well coated.
- Thin with additional pasta water, as needed. Add 3/4 cup more pasta water, 1/4 cup at a time, while tossing the pasta. Once all the pasta water is added, the vegan parmesan should be melted, and the sauce should be glossy and emulsified. Add additional pasta water as needed to thin, but remember that the sauce will thicken a lot as it cools.
- Serve. Top generously with black pepper, additional lemon zest, and red pepper flakes, as desired. Enjoy!
Serving Suggestions
We love this Vegan Creamy Lemon Pasta paired with a light Brussel Sprouts Caesar Salad, a side of Pan-Fried Asparagus or a hearty slice of Vegan Garlic Bread or No-Knead Focaccia.
It’s also the perfect pair for a chilled glass of Sauvignon Blanc or Pinot Grigio and starters like Vegan Antipasto Skewers, Lentil & Vegetable Stuffed Mushrooms, and Crispy Vegan Calamari.
Recipe FAQs
Absolutely. Swap the traditional spaghetti with any gluten-free pasta of choice.
Yes! Lighter vegetables, such as asparagus, zucchini, green peas, mushrooms, and kale or spinach pair well with the lighter creamy lemon sauce. If using, add the vegetables to the pan after sautéing the garlic and lemon zest and before adding the cashew cream.
The creamy pasta sauce is best when served immediately because it continues to thicken and be absorbed by the pasta as it cools.
If you do want to make this recipe for meal prep, we suggest reserving an additional cup of pasta water and adding it as it reheats to help loosen up the sauce and make it extra creamy again.
Storage Instructions
Leftover pasta will keep for up to 3 days in an airtight container in the refrigerator. Freezing is not recommended.
More Vegan Pasta Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Creamy Vegan Lemon Pasta Recipe
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This Creamy Vegan Lemon Pasta is a bright and zesty plant-based twist on Pasta Al Limone. A silky cashew cream sauce tossed with fresh lemon, vegan parmesan, lots of garlic, and spaghetti to make the perfect simple pasta recipe.
Ingredients
Cashew cream
- ⅓ cup raw cashews
- ⅔ cup water
- ½ teaspoon salt
Pasta
- 1 lb spaghetti (or pasta of choice)
- 6 tablespoons vegan butter
- 3 cloves garlic, thinly sliced
- 1–2 tablespoons lemon zest
- ¼ cup lemon juice
- ½ cup vegan parmesan cheese
- Black pepper, to taste
Equipment
- Medium heatproof bowl
- High-speed blender
- Large pot
- Large skillet
- Spatula
- Tongs
Instructions
- Soak the cashews. Add the cashews to a medium-sized, heatproof bowl and cover with boiling water. Let soak for at least 30 minutes, or up to overnight.
- Make the cashew cream. Drain the cashews and add to a high-speed blender with 2/3 cup water and sea salt. Blend until smooth and set aside.
- Cook the spaghetti until al dente. Bring a large pot of salted water to a boil. Once at a rolling boil, add the spaghetti and cook until the pasta is al dente.
- Begin the lemon pasta sauce. Five minutes before the pasta is done cooking, melt the vegan butter in a large skillet over medium-low heat.
- Sauté the garlic and lemon zest. Once the butter is foaming, add the garlic and lemon zest. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the cashew cream. Pour the blended cashew cream into the skillet and mix together. Simmer the lemon cream sauce for 1-2 minutes, stirring occasionally.
- Add the spaghetti. Using tongs, transfer the cooked pasta directly to the sauce. Add the lemon juice, vegan parmesan cheese, and 1/4 cup of pasta water. Toss everything together until well coated.
- Thin with additional pasta water, as needed. Add 3/4 cup more pasta water, 1/4 cup at a time, while tossing the pasta. Once all the pasta water is added, the vegan parmesan should be melted, and the sauce should be glossy and emulsified. Add additional pasta water as needed to thin, but remember that the sauce will thicken a lot as it cools.
- Serve. Top generously with black pepper, additional lemon zest, and red pepper flakes, as desired. Enjoy!
Notes
- Storage: Leftover pasta will keep for up to 3 days in an airtight container in the refrigerator. The pasta sauce is best when served immediately because it continues to thicken and be absorbed by the pasta as it cools but if you do want to make this recipe for meal prep, we suggest reserving an additional cup of pasta water and adding it as it reheats to help loosen up the sauce and make it extra creamy again.
- Freezing: Not recommended.
- Adding vegetables: Lighter vegetables, such as asparagus, zucchini, green peas, mushrooms, and kale or spinach, pair well with the lighter creamy lemon sauce. If using, add the vegetables to the pan after sautéing the garlic and lemon zest and before adding the cashew cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Entree
Yummy pasta! I love that there’s no fancy ingredients making it a very simple but delicious pantry meal 😋
simply delicious!!!