Vegan Lemon Pasta Dish (Printable Version)
Creamy vegan lemon pasta with garlic and cashew sauce, ready in just 30 minutes. Fresh herbs add vibrant flavor.
# Ingredients Required:
→ Sauce
01 -
6 large garlic cloves, minced
02 -
15 ml olive oil (optional; substitute with water or vegetable broth for oil-free)
03 -
2 medium lemons
04 -
765 ml water
05 -
120 g raw cashews
06 -
30 g arrowroot starch (or cornstarch)
07 -
10 g fine sea salt
08 -
Black pepper, to taste
→ Pasta
09 -
454 g dry pasta, any variety
→ Optional Garnish
10 -
Homemade vegan Parmesan
11 -
Fresh basil or parsley, chopped
# Guide to Cooking:
01 -
Bring salted water to a boil, cook pasta following package instructions until al dente, then drain in a colander.
02 -
Heat olive oil or water/vegetable broth in a small pan over medium-low heat, sauté minced garlic for 2–3 minutes while stirring frequently; transfer to blender.
03 -
Zest one lemon, avoiding the white pith, and add to blender along with water, cashews, arrowroot starch, and sea salt; blend until completely smooth.
04 -
Cut and squeeze lemons to obtain approximately 80 ml fresh juice; set aside.
05 -
Pour blended sauce into the pasta pot, whisk constantly over medium heat until thickened, about 5 minutes; remove from heat and whisk in lemon juice.
06 -
Add cooked pasta to the sauce, stir to combine evenly; season to taste with black pepper and additional salt if needed.
07 -
Plate the pasta and garnish with fresh basil or parsley and vegan Parmesan if desired.
# Extra Suggestions:
01 -
Raw cashews soften the sauce and provide creaminess; soaking them beforehand can improve blending texture.