Dairy Free Vegan Creamy Lemon Pasta

Total time1 hr 5 min

Prep time15 min

Cook time20 min

This bright, silky pasta gets its creaminess from a blend of soaked cashews, nutritional yeast, and fresh lemon juice, whipped into a sauce so smooth you'd swear there was cream involved. Garlic sizzled in olive oil with a pinch of red pepper flakes builds a savory base, and a splash of starchy pasta water loosens everything into a glossy coating that clings to every strand of spaghetti. Lemon zest folded in twice keeps the flavor sharp and fresh rather than heavy, while a scatter of chopped parsley adds color and a little herbal lift right before serving. It's the kind of comforting, restaurant-style dish that comes together in one skillet and feels indulgent without weighing you down. Squeeze extra lemon over the top at the table, and it's a genuinely solid choice for a dairy free dinner rotation.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
1 cup boiling water
2 tbsp nutritional yeast
Bob's Red Mill Large Flake Nutritional Yeast, 5 oz KAL Nutritional Yeast Flakes KAL Imported Nutritional Yeast Fine Flakes NOW Nutritional Yeast Flakes 10 Ounce (284 g) Flakes Frontier Co-Op Nutritional Yeast Mini Flakes - 1 lb
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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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