Vegan Lemon Pasta

Vegan Lemon Pasta

Here’s a creamy lemon pasta recipe that also happens to be vegan. It’s full of flavor, with a vegan version of Parmesan and garlicky goodness. It’s simple and perfect for any night of the week.
Course Main Dish
Cuisine Italian


  • 8 ounces spaghetti


  • 1/4 cup olive oil
  • 1 lemon zest & juice
  • 6 cloves garlic minced
  • 1 cup cashew milk
  • 2 teaspoons parsley chopped
  • 1 tablespoon pine nuts

Vegan Parmesan cheese:

  • 3 tablespoons nutritional yeast
  • 3/4 cup cashew nuts
  • 1 clove garlic
  • 3/4 teaspoon Kosher salt


  • Boil the spaghetti in salted water until it is al dente. Drain, and set aside for now. (Begin the cheese and sauce while it is cooking to save time.)
  • Vegan cheese:
  • Add all the ingredients to a food processor.
  • Pulse until the mixture is a fine meal.
  • This will keep in your fridge for weeks.


  • Add the olive oil to a pan and heat. When it is hot, add the minced garlic and saute until fragrant, about 2 minutes.
  • Add half to 3/4 of the vegan Parmesan to the garlic, and stir together. Reserve the remaining vegan cheese for a topping.
  • Add the lemon zest and juice and cashew milk, stirring as you do. Simmer at a low heat for about 5 minutes.
  • Toss the spaghetti with the sauce, adding the parsley, and pine nuts.
  • Serve, and use the remaining vegan Parmesan as a garnish.
Keyword Lemons
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