This vegan lemon garlic pasta is a quick and flavorful dish that’s perfect for any night of the week. Unlike traditional pasta al Limone, which relies on butter and heavy cream, this version uses cashews to create a rich, creamy sauce that’s entirely dairy-free.
The best part: with only 6 ingredients, it's incredibly easy to make—all you need is a blender and a saucepan (no chopping required!).
Pasta al Limone is a classic Italian dish coming from the southern regions of Italy, particularly the Amalfi Coast, where lemons are a staple. Traditionally made with simple ingredients like lemon juice, zest, butter, and cream, it’s known for its bright, tangy flavor and creamy texture.
I also tried lemon pasta for then first time when visiting this beautiful region last summer on a trip through Italy and have been eager to recreate a vegan-friendly version since then.
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Ingredients & substitution notes
- Cashews: When blended, they create a creamy texture that replaces traditional dairy in the sauce.
- Nutritional yeast: Is used instead of parmesan and adds a cheesy, umami flavor to the sauce. Even though this might be the one ingredient harder to find, don't skip it since it's essential for the slightly cheesy taste of the sauce.
- Organic lemon: Choose fresh lemon instead of store-bought lemon juice and make sure that it's an organic one where the zest can be used!
- Garlic: Provides a savory depth and aromatic quality that complements the lemon.
- Olive oil: I recommend choosing the highest quality you can find. I used cold pressed, extra virgin, organic olive oil.
- Pasta: The base of the dish, which can be any variety you prefer, such as spaghetti or penne, to suit your taste.
See recipe card for quantities.
Step-by-step instructions
Step 1: Making this recipe couldn't be easier. Just put all the sauce ingredients to a blender.
Step 2: And blend until smooth. Then add it to your (warm) pasta of choice.
Top tips
- Get rid of the lemon pith: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
- Soak cashews: For a smoother sauce, soak the cashews in hot water for at least 15 minutes especially if you blender is on the weaker side.
- Adjust lemon and garlic to taste: Start with the juice of one lemon, then taste and add more if you prefer a tangier flavor. The same accounts for the lemon zest and garlic.
- Heat sauce before adding pasta: If the pasta isn’t warm enough by the time you’re ready to mix it with the sauce, make sure to heat the sauce before combining them.
- Don't overcook the pasta: And finally, please make sure you cook your pasta al-dente 😉
Variations
- Add vegetables: Incorporate sautéed vegetables such as mushrooms, cherry tomatoes, or zucchini for added texture and nutrition.
- Include protein: Toss in cooked chickpeas or lentils, or my tofu crumbles for a protein boost.
Storage
- To store: If you can, make sure to store pasta and sauce separately. Transfer the cooled down pasta sauce in an airtight container in the fridge for up to 1 day.
FAQ
Can I skip the nutritional yeast?
No, you can’t skip the nutritional yeast if you want to maintain the cheesy flavor typically provided by Parmesan in the recipe.
More pasta recipes
Looking for other recipes like this? Try these:
📖 Recipe
Vegan Lemon Garlic Pasta (10 Minutes)
This Pasta al Limone is my vegan twist on the classic Italian dish, using cashew cream instead of dairy for a rich, tangy flavor that’s both delicious and plant-based.
If you love this recipe as much as we do, click on the 5-stars below!
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Servings: people
Equipment
- 1 blender
- 1 saucepan
Ingredients
- ½ cup (75 g) cashews
- ⅛ cup (30 ml) olive oil
- 2-4 tablespoon fresh lemon juice
- 2 lemon peel strips *from an organic lemon
- 1 garlic clove
- ½ cup (115 ml) pasta water *reserve a bit more
- pinch of salt
- pasta of choice
You can find detailed step-by step-photos above the recipe card.
Instructions
- Soak the cashews in hot water for about 15 minutes. Then drain and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the zest: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
- Prepare the sauce: In a high-speed blender combined all the sauce ingredients. Blend until the mixture is completely smooth and creamy.½ cup cashews, ⅛ cup olive oil, 2-4 tablespoon fresh lemon juice, 2 lemon peel strips, 1 garlic clove, ½ cup pasta water, pinch of salt
- Adjust taste and consistency: If the sauce is too thick, add a little more pasta water to reach your desired consistency. Feel free to add more lemon for more tangy flavors, more salt or more garlic.
- Combine pasta and sauce: Transfer the blended sauce to a saucepan (I used the same one I cooked the pasta in but without the pasta in it). Heat over low heat until warmed through, stirring occasionally. Add the pasta, give it a good stir and enjoy!
Video
Notes
- Organic lemon: Choose fresh lemon instead of store-bought lemon juice and make sure that it's an organic one where the zest can be used!
- Get rid of the lemon pith: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
- Adjust lemon and garlic to taste: Start with the juice of one lemon, then taste and add more if you prefer a tangier flavor. The same accounts for the lemon zest and garlic.
- Drizzle with olive oil: Feel free to drizzle with some additional olive oil shortly before serving.
- Don't overcook the pasta: And finally, please make sure you cook your pasta al-dente 😉
Nutrition
Serving: 1 portion of sauce without pasta. | Calories: 609kcal | Carbohydrates: 23g | Protein: 12g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Sodium: 2341mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
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