Delicious Vegan Lemon Pasta

This vegan lemon pasta is my quick fix on busy nights when I want something bright and comforting but without too much fuss. It comes together smoothly and feels fresh without needing dairy or heavy cream. Perfect for a light meal that still fills you up.

I initially made this when I ran out of most ingredients but had lemons and cashews on hand. It quickly became a favorite for its tangy flavor and easy prep.

Ingredients

• Garlic: adds savory depth and aroma fresh cloves work best to avoid bitterness
• Olive oil: adds richness but you can swap confidently for water or broth for oil-free versions
• Lemons: provide the bright tart punch choose firm, heavy lemons with smooth skin for maximum juice
• Water: keeps the sauce light and blends the cashew cream without heaviness
• Raw cashews: create the creamy base look for fresh, unsalted nuts to avoid odd flavors
• Arrowroot starch: thickens without gumminess cornstarch is a fine substitute
• Fine sea salt: for balanced flavor without graininess
• Black pepper: introduces subtle spice and warmth freshly ground is ideal
• Dry pasta: of your choice thinner types like linguine or spaghetti carry the sauce well

Instructions

Build The Pasta:

Heat a large pot of salted water until boiling, then add your pasta. Cook just until al dente according to the package instructions. Drain thoroughly using a colander. This step ensures your noodles are perfectly tender without becoming mushy.

Sauté The Garlic:

Warm a small sauté pan over medium-low heat. Add olive oil if using, or just a splash of water or vegetable broth for a lighter approach. Add the minced garlic and sauté gently for two to three minutes while stirring often. This draws out the garlic’s sweetness without burning it, which would make the sauce bitter. Transfer this fragrant garlic to your blender immediately.

Prepare The Lemon Cashew Sauce:

Zest one lemon carefully, avoiding the white pith which can add bitterness, and add this zest to the blender. Along with the garlic, add the water, raw cashews, arrowroot starch, and fine sea salt. Blend on high until completely smooth. This step is key to getting that rich, creamy texture without cream.

Add Fresh Lemon Juice:

Cut and squeeze one or two lemons to yield about one third cup fresh lemon juice. Set aside; you will add this just before serving to keep the lemon flavor bright and vibrant.

Cook The Sauce:

Pour the blended sauce into the pot you used for the pasta. Over medium heat whisk continuously for about five minutes until the sauce thickens nicely. Avoid rushing this step so your sauce gains a luscious, clingy consistency.

Finish And Serve:

Remove the sauce from heat and stir in the fresh lemon juice for a bright finish. Add your drained pasta back into the pot and toss everything together so each strand is coated in the zesty sauce. Adjust seasoning if needed by tasting for salt or pepper.

My favorite ingredient has to be the cashews. I learned the hard way that using raw unsalted nuts makes all the difference in smoothness and flavor. Using roasted or salted ones can throw off the sauce completely. This recipe brings back memories of lively dinners around my kitchen table when a fresh lemon scent filled the air, and everyone was eager for seconds.

Storage Tips

This pasta stores well in an airtight container in the fridge for up to three days. The sauce may thicken further when cold. Reheat gently on the stove adding a splash of water if needed to loosen it up. Avoid microwaving straight from the fridge without stirring as it can make the sauce clumpy.

Ingredient Swaps

If you do not have raw cashews try soaked sunflower seeds for a nut-free version but expect a different texture and flavor. Use tapioca starch instead of arrowroot for thickening but add it gradually since it thickens quickly. For a twist use garlic powder when fresh garlic is not an option but reduce the amount since powder is more concentrated.

Serving Ideas

This lemon pasta shines with simple sides like steamed broccoli or roasted cherry tomatoes. Add toasted pine nuts or walnuts on top for crunch and extra earthiness. Pair it with a light salad tossed with lemon vinaigrette for an ultra-fresh meal.

This lemon pasta is a quick, flavorful meal that feels fresh and satisfying. It’s perfect for busy nights or a light lunch.

Frequently Asked Recipe Questions

→ Can I make this dish oil-free?

Yes, you can substitute olive oil with water or vegetable broth when sautéing the garlic for a lighter, oil-free option.

→ What type of pasta works best here?

Any dry pasta variety you prefer can be used. Traditional wheat pasta, gluten-free, or whole grain are all great choices.

→ How do you thicken the sauce without cream?

Arrowroot starch is used to thicken the blended cashew and lemon sauce, giving it a smooth, creamy consistency without dairy.

→ Can I use lemon zest from both lemons?

It's best to zest only one lemon to avoid bitterness from the pith, while you can use juice from both for maximum flavor.

→ What garnishes complement this pasta?

Fresh chopped basil or parsley and a sprinkle of homemade vegan Parmesan or black pepper enhance the bright flavors beautifully.