Name: Creamy Vegan Lemon Pasta
Cook time: 20 minutes
Yield: 0
Ingredients: 100g cashews; 120ml oat milk (unsweetened); 3 tbsp nutritional yeast; 1 tsp garlic granules; 1 lemon, juice; 2 lemons, zest; 2 tbsp extra virgin or normal olive oil; to taste salt and freshly cracked pepper; 1 tbsp vegan butter; 1/2 tbsp olive oil; 1 tsp black pepper; 300g spaghetti; a big pinch sea salt; to serve lemon zest

Mia Jacobs

I could eat this pasta for the rest of time. You would never know it was vegan. It's creamy, dreamy and makes the perfect mid-week lazy meal. 

This is the ultimate, simple vegan pasta that satisfies all creamy pasta cravings. It's zesty and light and takes less than 15 mins to make. 

Creamy Vegan Lemon Pasta

Soak the cashews in boiling water for at least 20 minutes.  Boil some water ready for the pasta. Heavily salt the pasta water then put the pasta in and cook until al dente (saving around 100ml pasta water). 

Blend all the ingredients for the sauce together until completely smooth, adding more milk if needed. Season to taste.

Heat a frying pan over medium heat with the vegan butter, olive oil and black pepper. Fry for around 30 seconds until fragrant. 

Add the sauce a heat gently then add pasta into the sauce with plenty of pasta water to create a luscious, glossy sauce. Season to taste then serve up with more lemon zest and pepper. Enjoy!

<p>The perfect quick vegan lunch or dinner that requires zero chopping! You&#8217;re going to love it.</p>


Creamy Vegan Lemon Pasta

Ingredients

Method

What do you think of the recipe?

Mia Jacobs

More...