Anti Inflammatory Vegan Creamy Lemon Pasta
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.8(13)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
- 2 tbsp nutritional yeast
- 1 tsp lemon zest (from about 1 lemon)
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ tsp salt
For the pasta
- 12 oz dry spaghetti
- 1 tbsp salt (for pasta water)
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ½ cup reserved pasta water
- 1 tsp lemon zest (from about 1 lemon)
- salt and pepper, to taste
For serving
- ¼ cup fresh parsley, roughly chopped
- lemon wedges, for serving (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
- 2
Drain the cashews, discarding the soaking water. Transfer to a blender along with the nutritional yeast, 1 tsp lemon zest, 3 tbsp lemon juice, 1/2 tsp salt, and 3/4 cup fresh water. Blend on high for 60–90 seconds until completely smooth and creamy, with no visible cashew pieces. Set aside.
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