Creamy Vegan Lemon Pasta
A delightful and comforting dish that combines vibrant lemon flavors with creamy cashew goodness for a satisfying, plant-based meal.
Ingredients
Pasta and Cashew Cream
- 8 ounces pasta (your choice, gluten-free if desired)
- 1 cup raw cashews (soaked in water for at least 2 hours) Soaking is key for creamy texture.
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice (freshly squeezed is best)
- 1 clove garlic (minced)
- 1 teaspoon salt (adjust to taste)
- 1-2 tablespoons olive oil For more creaminess.
- 1 zest of one lemon Add for extra flavor.
- to taste fresh parsley (for garnish)
Instructions
Cooking the Pasta
- Begin by cooking your pasta according to the package instructions in salted boiling water. Once al dente, drain and set aside.
Preparing the Cashew Cream
- In a blender, combine the soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and a splash of water. Blend until creamy and smooth, adding more water if necessary.
Combining Ingredients
- In a large bowl, toss the cooked pasta with the cashew cream until well-coated. If the mixture seems too thick, add a bit more water or olive oil to achieve your desired consistency.
Adding Finishing Touches
- Stir in the lemon zest for that extra zing and flavor.
Serving
- Dish the pasta onto plates and garnish with fresh parsley. For an extra touch, drizzle with olive oil before serving.
Notes
Don't skip soaking the cashews for a creamy texture. Adjust the lemon flavor to your preference. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 2gSodium: 500mgFiber: 5gSugar: 3g
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