Vegan Lemon Pasta recipe is a light & creamy sauce, healthy and loaded with flavor. Dairy free, gluten free, & high protein. This creamy dairy free lemon pasta sauce is made from tofu to give it richness and texture, and lemon juice and zest for an amazing flavor and taste.
This vegan lemon pasta sauce recipe is a total plant-based comfort food, that is so much healthier than a restaurant sauce. I absolutely love creamy pastas, and I can’t believe it took me so long to come up with this lemon version. This creamy decadent pasta is ready in about 20 minutes, and the sauce is made right in the blender.
We gave this one a full 10/10 for flavor! It was SO good with a big side salad and garlic bread. This is a fantastic weeknight meal, great for making after work or when you’re short on time.
This Vegan Lemon Pasta Recipe Is:
- Decadent
- Rich
- Creamy
- Garlicky
- Saucy
- Healthy
- Vegan, Gluten Free, Dairy Free
Make Lemon Pasta Vegan for a Healthy Version
This vegan lemon pasta sauce is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In Vegan Lemon Pasta?
- Lemons, Onion, Garlic, Parsley– I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Classic Wide Fettuccine Pasta – I love a good classic fettuccine noodle to go with this creamy lemon sauce. I used regular pasta for this recipe, but you could always substitute a gluten free version too.
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
The Best Blender for the Job
I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp. I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!
How Do I Make Vegan Lemon Pasta Sauce Recipe?
- In a pot, heat the olive oil over low heat. Add the garlic and onions, and sauté on low heat for 7 to 8 minutes until the vegetables have softened. Add the cashews, tofu, salt, nutritional yeast, lemon zest and juice, and vegetable stock. Bring to a boil, then reduce heat to low and simmer sauce for 20 minutes.
- Bring another large pot of water to a boil, and cook pasta according to package directions. Once cooked, drain and set aside.
- Once sauce has finished cooking, carefully transfer to a blender and blend on medium to high until the sauce is creamy.
- Drain the pasta and toss with the sauce. Stir in parsley and top with extra pepper and chili flakes. Enjoy!
More Creamy Vegan Pasta Recipes You’ll Love!
Creamy Garlic Pasta Shells Recipe (Vegetarian, Gluten Free, Vegan)
Roasted Carrot Mac and Cheese Recipe (Vegan, Gluten Free, Dairy Free)
Peanut Udon Noodles Recipe (Vegetarian & Vegan)
Creamy Mushroom Tetrazzini Recipe (Dairy Free, Vegan, Vegetarian)
Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)
Get the Same Ingredients for this Dairy Free Lemon Pasta Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and dairy free lemon alfredo pasta sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Creamy Vegan Lemon Pasta
Equipment
- 2 Pots
Ingredients
- 1 16-ounce package fettuccini or other long pasta, use gluten free if needed
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium sweet onion
- 2 lemons zested and juiced
- 1 12-ounce block silken tofu
- 1/3 cup raw cashews
- 2 cups No-Salt-Added Vegetable Stock
- 1 tablespoon nutritional yeast
- 1 cup fresh parsley
- 1/2 teaspoon each Himalayan Sea Salt and Pepper to Taste
Instructions
- In a pot, heat the olive oil over low heat. Add the garlic and onions, and sauté on low heat for 7 to 8 minutes until the vegetables have softened. Add the cashews, tofu, salt, nutritional yeast, lemon zest and juice, and vegetable stock. Bring to a boil, then reduce heat to low and simmer sauce for 20 minutes.
- Bring another large pot of water to a boil, and cook pasta according to package directions. Once cooked, drain and set aside.
- Once sauce has finished cooking, carefully transfer to a blender and blend on medium to high until the sauce is creamy.
- Drain the pasta and toss with the sauce. Stir in parsley and top with extra pepper and salt. Enjoy!
Video
Notes
Save Money on Groceries, Pantry Staples, and Cleaning Supplies!
I love shopping for healthy groceries and pantry staples through Thrive Market - they sell non-toxic cleaning supplies, natural beauty products, and pantry staple groceries (even wine!) at a super discounted price. We get Thrive Market boxes every month and love picking out our favorite seasonal staples for delivery. Join Thrive Market & get 30% off your purchase & a $60 free gift!Nutrition
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I enjoy pastas and this one gets an A+