Silky cashew cream is the secret here, blended smooth with nutritional yeast, bright lemon zest, and fresh lemon juice until it turns into a rich, tangy base that clings to every strand of spaghetti. Sliced garlic and a pinch of red pepper flakes get bloomed in olive oil for a fragrant, gently spicy foundation, then a splash of starchy pasta water loosens everything into a glossy, restaurant-worthy sauce. Fresh parsley adds a pop of color and freshness right before serving, and a squeeze of extra lemon at the table keeps the flavor lively. It's a fast, weeknight-friendly pasta that still feels special enough for company. With no eggs, cheese, or meat anywhere in the ingredient list, this one is an easy, satisfying choice for a vegetarian table. Top it with vegan parmesan for a little extra savory depth if you like.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
