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Home ❯ Recipes ❯ Vegan Main Dishes

Creamy Vegan Lemon Pasta

Updated: 11/28/2023 · Author: Lori Rasmussen · This post may contain affiliate links

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image to save on Pinterest.
image to save on Pinterest.

This vegan lemon pasta is easy enough for a weeknight yet elegant enough for a dinner party. It's creamy, garlicky, and bright with lemon juice and zest! Ready in 30 minutes!

backlit photo of creamy lemon garlic cashew sauce on pasta.

If you enjoy the creaminess of mac and cheese and the fresh zing of lemon, you're going to LOVE this vegan lemon pasta! And it only requires 6 ingredients and 30 minutes to prepare.

Serve with chopped fresh parsley or basil and a sprinkle of vegan parm (OR see the grated cashew trick below). And to make it even more filling, cannellini beans are perfectly at home in this vegan lemon sauce.

Round out the meal with a side salad or steamed broccoli or asparagus, and you're all set!

Jump to:
  • Ingredients
  • How to Make Vegan Lemon Pasta
  • What to Serve With Vegan Lemon Pasta
  • Substitutions
  • Equipment
  • How to Store
  • Quick Vegan Sub for Parmesan
  • More Vegan Pasta Recipes
  • Recipe
  • A Note About Arrowroot
  • 💬 Comments
labeled photo of ingredients in vegan lemon pasta.

Ingredients

  • Pasta - any type of pasta you like, regular, whole-grain, or gluten-free.
  • Raw Cashews - cashews create an ultra creamy sauce, but raw sunflower seeds are an option for a cashew-free recipe.
  • Lemons - you'll need ⅓ cup fresh juice and the zest of one lemon; in case your lemons aren't very juicy it's best to have two on hand.
  • Arrowroot Starch - along with the starch in the cashews, this thickens our creamy lemon sauce; corn starch is a possible substitute (reduce amount to 1 tablespoon).
  • Oil - olive oil or another neutral cooking oil; feel free to omit if you follow an oil-free diet.
  • Garlic - adds nice savoriness and balances the fresh lemon.

See recipe card below for quantities and complete instructions.

How to Make Vegan Lemon Pasta

2-photo collage showing sautéing garlic and zesting a lemon.
  1. Sauté the garlic for 2 to 3 minutes, stirring frequently. You can do this in a tablespoon of olive oil, or if you follow an oil-free diet use a splash of water or vegetable broth.
  2. Zest 1 lemon and blend the sauce. Combine the garlic, zest of one lemon, water, raw cashews, arrowroot starch, and salt in a high speed blender.

Tip: If you don’t own a high speed blender, a scant ½ cup raw cashew butter may be substituted for the whole cashews. Or soak the raw cashews in hot water for about 1 hour first (or overnight) to help with blending.

2-photo collage showing draining pasta and heating the sauce.
  1. Cook your pasta of choice. Drain in a colander and set aside.
  2. Pour the blended sauce into the pasta pot. Whisking constantly, cook over medium heat until thickened, 4 to 5 minutes. Whisk in ⅓ cup fresh lemon juice.
tossing pasta with creamy lemon sauce in a pot.
  1. Add the cooked and drained pasta to the pot, stir to combine, and serve. Garnish with vegan parmesan cheese and fresh herbs, if desired.

What to Serve With Vegan Lemon Pasta

  • Salad - a side salad dressed with our oil-free Italian dressing is perfect. Or use your favorite Italian vinaigrette. Herb-forward avocado green goddess is also a great pairing.
  • Veggies - this pasta is a blank slate perfect for accommodating your favorite vegetable. Or serve roasted or steamed veggies on the side. Broccoli and asparagus are especially nice with the creamy lemon sauce.

Substitutions

  • Cashews - I often use raw sunflower seeds to replace the cashews in my other cheesy and creamy recipes. And though I haven't tested them yet in this particular sauce, a reader (thanks, Nina!) reported that she successfully used a combination of raw sunflower seeds and garbanzo beans to make a lighter sauce.
  • Gluten-Free - your choice of pasta makes this dish gluten-free; brown rice pasta is one of our favorites.
  • Oil-Free - simply omit the oil used to saute the garlic and use as much water or broth as you need to keep it from browning.
  • Arrowroot Starch - I chose arrowroot for this recipe because it tends to handle acidity better than corn starch. But in a pinch I'm sure a bit of corn starch or tapioca starch could work. Use less, though, about 1 tablespoon.

Equipment

A high speed blender comes in handy for quick, creamy sauces like this, but if you don't have one a standard blender will also work. See the substitutions above for tips.

I've been using my Vitamix for about 10 years now. They really are a great investment.

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A microplane zester is useful for zesting the lemon. You'll also need a small sauté pan for the garlic, a large pot for the pasta, and a colander.

How to Store

Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.

I haven't tried freezing this sauce yet, so if you do please let us know how it turns out!

zesting cashews on a microplane for a vegan Parmesan substitute.

Quick Vegan Sub for Parmesan

Here's one last tip! While you have your microplane zester out to zest the lemon, go ahead and grate a few cashews.

Can you believe how much that looks like grated cheese? Since the nuts are small, just be careful not to grate your fingers!

You'll be amazed how much you get from just 2 or 3 cashews. Mix in a pinch of sea salt, maybe even a pinch of nutritional yeast, and sprinkle this on the pasta before serving.

two white bowls with pasta topped with fresh parsley, served with a lemon wedge.

If you enjoy the flavors of this creamy lemon pasta, don't miss these new favorites:

  • White Wine Pasta Sauce
  • Vegan Lemon Ricotta Pasta
  • Casarecce Pasta With Butter, Garlic & Lemon

I hope you enjoy this simple and comforting Vegan Lemon Pasta. If you try the recipe be sure to comment below to let us know!

More Vegan Pasta Recipes

  • white bean and tomato skillet pasta bake with crusty bread and fresh basil.
    Tuscan White Bean Skillet Bake
  • close up showing basil and melted vegan mozzarella on top of the pepperoni pasta bake.
    Vegan Pizza Pasta Casserole
  • healthy and creamy vegetable noodle soup in a white bowl with herbs nearby.
    Creamy Vegetable Noodle Soup
  • creamy macaroni and cheese in a small pot sitting on a wood trivet
    Nut-Free Vegan Mac and Cheese

Recipe

bright photo of creamy pasta in a white bowl with lemon.

Creamy Vegan Lemon Pasta

Author: Lori Rasmussen, My Quiet Kitchen
This 30-minute Vegan Lemon Pasta is easy enough for weeknights and elegant enough for special occasions. With sautéed garlic and fresh lemon juice and zest, you'll love this versatile pasta dish. Serve with a side salad and your favorite steamed or roasted veggie for a healthy and comforting meal. Easily made gluten-free and oil-free.
See Notes for tips on making this dish without a high speed blender.
5 from 8 votes
Servings: 8 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Save on Pinterest Print Recipe

Equipment

  • microplane
  • high-speed blender
  • pasta/soup pot

Ingredients

  • 6 to 7 cloves garlic, minced
  • 1 Tablespoon olive oil, optional - For oil-free sub water or vegetable broth.
  • 2 lemons
  • 3 ¼ cups water
  • ¾ cup raw cashews - See Notes.
  • 2 Tablespoons arrowroot starch
  • 2 teaspoons fine sea salt
  • black pepper
  • 16 ounces pasta of choice

Optional toppings/garnish:

  • grated cashews (as mentioned in post)
  • Homemade Vegan Parm
  • Or store-bought vegan Parmesan
  • fresh basil or parsley, chopped

Instructions
 

  • Heat a pot of salted water for cooking the pasta. Cook according to package directions, then drain in a colander.
  • Heat a small saute pan over medium-low heat. Add oil or water/broth, and saute the garlic for 2 to 3 minutes, stirring frequently. Reduce heat if necessary so that it doesn't brown. Transfer the garlic to a blender.
  • Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until completely smooth.
  • Cut and squeeze the lemon(s) to get ⅓ cup fresh lemon juice. Set aside.
  • Pour the blended sauce into the pasta pot. Whisking, cook over medium heat until thickened, about 5 minutes. Remove from heat, and whisk in the lemon juice. Add the pasta, and stir to combine.
  • Taste for seasoning. Serve with fresh parsley or basil, vegan Parm, and black pepper, if desired.

Notes

*This recipe was originally published in 2019 and has been updated with new photos and a slight modification to the recipe. Previously it called for 1 ¼ cups of raw cashews. Feel free to use more cashews for a richer sauce (or if you were a fan of the old recipe). 🙂 It's delicious either way.
Sub for Cashews
I often use raw sunflower seeds to replace cashews in other cheesy and creamy recipes. And though I haven't tested them yet in this particular sauce, a reader (thanks, Nina!) reported that she successfully used a combination of raw sunflower seeds and garbanzo beans to make a lighter, nut-free sauce.
Blender Note
If you don’t have a high speed blender, a scant ½ cup raw cashew butter can be substituted for the whole nuts. Or soak the raw cashews in hot water for about 1 hour first, and use a standard blender.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
I haven't tried freezing this sauce yet, so if you do please let us know how it turns out!

Estimated Nutrition (per serving)

Calories: 292kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 1gCholesterol: 0mgSodium: 585mgFiber: 3gVitamin C: 5.8mgCalcium: 20mgIron: 2.2mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Make the recipe?Leave a comment below to share your feedback!

A Note About Arrowroot

In the photos above you can see how deliciously creamy the sauce gets as you heat it. This is thanks to both the arrowroot starch and the starch in the cashews.

I really love arrowroot starch for creamy sauces like this. It takes on such a silky texture, making it ideal for this type of vegan sauce.

You can find arrowroot in most well-stocked grocery stores these days or online from sites like Amazon. It's great for thickening soups (vegan cream of mushroom, anyone?) and gravies.

Similar to what I love about my Best Vegan Stovetop Mac and Cheese, this sauce stays very creamy even as it cools. Some vegan cream sauces get dry, even sort of pasty-looking, as they cool, but arrowroot (plus plenty of water) works wonders in this one.

Another perk is that it can withstand acidic ingredients like lemon juice, whereas corn starch doesn't always thicken well in the presence of acids.

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    Recipe Rating




  1. Kim says

    April 03, 2025 at 1:08 pm

    OMG this is so good!! So creamy, so lemony - totally hit the spot! Thanks, Lori, for the great recipe 😁

    Reply
  2. Meg says

    May 09, 2021 at 7:41 am

    This is a go to recipe for an easy, elegant meal.

    Reply
    • Lori says

      May 10, 2021 at 7:31 am

      So glad you enjoy it, Meg!

      Reply
  3. Nina says

    April 08, 2020 at 9:19 pm

    Made this recipe for the first time tonight and we loved it! To cut down on cost and fat, instead of all cashews, I used 50% chickpeas, 25% sunflower seeds and 25% cashews. Still very creamy and rich! I will definitely make it again and again.

    Reply
    • Lori says

      April 10, 2020 at 9:33 am

      Fantastic idea incorporating chickpeas and seeds! I'll try that next time, too. Glad you all enjoyed it, Nina.

      Reply
  4. Valerie says

    July 21, 2019 at 11:57 am

    Absolutely loved this dish! I had an old standby vegan lemon pasta but this topped it. I stirred in some chopped fresh spinach just before serving. This is a keeper.

    Reply
    • Lori says

      July 21, 2019 at 12:03 pm

      Wonderful, Valerie! Thanks so much for the feedback. 🙂

      Reply
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Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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