Creamy Vegan Lemon Pasta
This Creamy Vegan Lemon Pasta features a luscious sauce made from soaked cashews, fresh lemon, and garlic, perfect for a cozy meal or an elegant dinner party.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta (gluten-free if desired)
- 1 cup raw cashews (soaked in water for 2-4 hours) For best texture, soak cashews in advance
- 1 medium lemon (juiced and zested)
- 1 cup vegetable broth
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- to taste salt and pepper
- to taste fresh basil for garnish (optional)
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve a cup of pasta water before draining.
Preparing the Sauce
- In a blender, combine soaked cashews, vegetable broth, lemon juice, lemon zest, garlic, olive oil, salt, and pepper.
- Blend until smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Combining Ingredients
- Return the drained pasta to the pot, pour the creamy sauce over it, and toss to combine.
- Let everything warm on low heat for a couple of minutes to meld the flavors.
Serving
- Serve the pasta in bowls, garnished with fresh basil if desired. Optionally sprinkle some additional lemon zest on top for an extra punch of flavor.
Notes
Soak cashews ahead of time for best results. You can adjust the seasoning and add veggies like broccoli or spinach for more nutrients. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 46gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 200mgFiber: 6gSugar: 2g
Tried this recipe?Let us know how it was!