Vegan Lemon Pasta is a creamy pasta recipe everyone will love

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This delicious vegetarian lemon pasta features tender noodles tossed in a cashew lemon sauce and topped with fresh basil and almond flour parmesan. This is a perfect weeknight plant-based meal for you and your folks!

A bowl of pasta topped with lemon wedges and fresh basil. In the background is another bowl and a fresh lemon.

This plant-based lemon pasta has quickly become a favorite in our house. You can serve it with any noodles you like, but you can’t go wrong with angel hair pasta!

the main ingredient

Here are the ingredients you will need for this recipe:

cashew nuts — We will use a cup of raw cashews to make this sauce nice and creamy. If you prefer a sauce without cashews, check out my plant-based béchamel sauce recipe.
garlic – For ultimate garlic flavor you need 5 cloves.
lemon – Two fresh lemons are required to get maximum lemon flavor!
olive oil – There is no doubt that olive oil can go. If you prefer oil-free pasta, a little white wine is a good option. For vegan lemon butter pasta, substitute vegan butter.
nuch — We’ll use nutritional yeast flakes to add a cheesy flavor.
miso paste — I like the umami flavor that mild miso paste adds, but you can substitute soy sauce.
the pasta – Whatever the pasta. Whether you use thick spaghetti, angel hair, fettuccine, or linguine, cook according to package directions.
Salt and pepper to taste – Add black pepper and salt to taste.

How to Make Vegan Lemon Pasta

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

To make vegan lemon cream sauce, cook cashews in water until tender.
Cook pasta according to package directions.
While the pasta is cooking, drain the cashews and transfer them to a food processor. Immediately add the chopped garlic to allow the heat from the hot cashews to soften. Add nutritional yeast flakes and miso (or whatever substitute you use).
Zest a lemon and add 1 to 2 teaspoons of lemon zest to the blender. Cut the lemon in half and juice both halves. Add 4 tablespoons lemon juice to food processor.
After the pasta is cooked, add 1 cup of the pasta water to the cashews in a blender. Break the dal into small pieces to break the cashews into small pieces. Use a spatula to scrape down the sides of the blender. Then whisk again until creamy.
Cook the pasta in a pot of salted water. Using the package as a guide, cook the pasta until al dente (tender, but with some bite).
When the pasta is almost done, remove two cups of the cooking water and transfer to a heat-resistant bowl, such as a Pyrex measuring bowl.
Cut the other lemon into slices.
Drain the pasta, then immediately transfer it to the pan or skillet. Add the olive oil, 1/2 cup of the starchy pasta water, and the lemon wedges. Toss the coat.
Pour the creamy lemon sauce into the pan with the pasta and toss to combine.
Place the pasta on a plate and garnish with extra vegan parmesan, freshly ground black pepper and some chopped parsley or basil.

Look for vegan lemon pasta in a bowl with fresh lemon wedges and basil. There is basil and lemon near the bowl.

Vegan Lemon Parmesan Pasta

Parmesan is the key to making any pasta taste better. If you don’t have vegan parmesan, no problem! This recipe comes with a super quick, powdery plant-based parmesan that you can make in minutes!

Here’s how to make it:

Combine almond flour, nutritional yeast flakes and salt in a bowl.
Stir together and drizzle over your finished pasta.

See recipe card below for exact amounts.

This quick Parmesan transforms this dish from good to great!

Reader review

★★★★★
God! Follow the recipe and it was as wonderful!!!!

Marylou

Frequently Asked Questions

Can you make creamy lemon pasta vegan?

Making a creamy pasta sauce without dairy may seem impossible. But thanks to cashews, you can enjoy plant-based creamy lemon pasta to your heart’s content!

Can you make lemon pasta without cream?

If you are not a fan of cashews or cream, you can leave out the cream and make a delicious lemon garlic pasta dish. Serve your pasta with garlic toast to soak up any extra sauce on the side.

A fork holds a bite of pasta hanging over a bowl of pasta with lemon and basil. Another pasta and a fresh lemon can be seen in the background.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. It can be frozen in a freezer-safe container for up to 2 months.

Vegan pasta

If you like this vegan lemon pasta recipe, try more vegan pastas here:

Finally, make this vegetarian lemon pasta recipe truly irresistible by using fresh-squeezed lemon juice and adding a pinch of sea salt. The addition of salt brings out the flavor of the lemon and the combination of the two makes for a fantastic flavor combo.

You can use herbs to add extra flavor to pasta dishes. Chopped parsley, chives, oregano and basil make great additions that pair beautifully with the lemon flavor. Finish the dish with a sprinkle of nutritional yeast and a drizzle of extra virgin olive oil. Enjoy!

A closeup of a lemon wedge in a bowl of pasta and topped with fresh basil.

Cook modePrevent your screen from going dark

For the Cashew Lemon Sauce:

Microwave: Place cashews in a microwave-safe bowl. Cover with water and cook in microwave for 2 minutes. Let it sit in the microwave for a few minutes until cool enough to handle. Stovetop: Place cashews in a small saucepan and add water about an inch above the cashews. Cook on medium heat until it starts to boil. Reduce the heat and cook for about 5 to 7 minutes until the cashews are soft. Soak slowly: You can also soak cashews in the refrigerator. Place them in a glass bowl with a lid and cover with water. Then add the lid and refrigerate for at least two hours (overnight is better).
Cook pasta according to package directions.
While the pasta is cooking, drain the cashews and transfer to a food processor. Immediately add the chopped garlic so that the heat from the hot cashews allows them to soften. Add the nutritional yeast flakes and miso (or whatever substitute you’re using).
Zest a lemon and add 1 to 2 teaspoons of lemon zest to the blender. Cut the lemon in half and juice the two halves. Add 4 tablespoons lemon juice to food processor.
After the pasta is cooked, add 1 cup of the pasta water to the cashews in the blender. Break the dal into small pieces to break the cashews into smaller pieces. Use a spatula to scrape down the sides of the blender. Then whisk again until creamy.

For the pasta:

Cook the pasta in a pot of salted water. Using the package as a guide, cook the pasta until al dente (tender, but with some bite).
When the pasta is almost done, drain two cups of the cooking water and transfer to a heat-resistant bowl, such as a Pyrex measuring bowl.
Cut the other lemon into slices.
Drain the pasta, then immediately transfer it to the pan or skillet. Add the olive oil, 1/2 cup of the starchy pasta water, and the lemon wedges. Toss the coat.
Pour the creamy lemon sauce into the pan with the pasta and toss to combine.
Place the pasta on a plate and garnish with extra vegan parmesan, freshly ground black pepper and some chopped parsley or basil.

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Almond Flour Parm

Combine 1/4 cup almond flour, 1 tablespoon nutritional yeast flakes, and a pinch of salt and pepper (to taste) to make an instant vegan parm that goes perfectly over this pasta.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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