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 You’ll Need
- Cashews: Raw cashews are used to make 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.
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!
Find the full printable recipe here: Creamy Vegan Lemon Pasta (Pasta Al Limone)
