Creamy Vegan Lemon Pasta
The perfect quick vegan lunch or dinner that requires zero chopping! You’re going to love it.
Done in 20 minutes
Serves 0
Ingredients
For the creamy lemon sauce
100g cashews
120mloat milk (unsweetened)
3 tbsp nutritional yeast
1 tspgarlic granules
1lemon, juice
2lemons, zest
2 tbspextra virgin or normal olive oil
to tastesalt and freshly cracked pepper
To serve
1 tbspvegan butter
1/2 tbspolive oil
1 tspblack pepper
300gspaghetti
a big pinchsea salt
to servelemon zest
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.
Method
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!
