Creamy Vegan Lemon Pasta Recipe (Dairy Free, Plant-Based)

Vegan Lemon Pasta recipe is a light & creamy sauce, flavorful 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 better 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
• Citrusy
• Vegan, Gluten Free, Dairy Free

Make Lemon Pasta Vegan for a Plant-Based 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 better 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 tasty recipes are fantastic meatless and dairy free meals for your table.

What’s In Vegan Lemon Pasta?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Lemons, Onion, Garlic, Parsley

• 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.
• 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?

1. 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.
2. Bring another large pot of water to a boil, and cook pasta according to package directions.  Once cooked, drain and set aside.
3. Once sauce has finished cooking, carefully transfer to a blender and blend on medium to high until the sauce is creamy.
4. 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)

Share this Dairy Free Lemon Pasta Recipe

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!

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Creamy Vegan Lemon Pasta

Kelly Jensen

Vegan Lemon Pasta recipe is a light & creamy sauce, tasty 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.

5 from 4 votes

Print Recipe Pin Share Tweet

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 6 servings

Calories 399 kcal

Equipment

• 2 Pots
• Vitamix or High Speed Blender

Ingredients

  

1x2x3x

• 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

Cook ModePrevent your screen from going dark

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

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Nutrition

Calories: 399kcalCarbohydrates: 63gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 64mgSodium: 24mgPotassium: 393mgFiber: 5gSugar: 4gVitamin A: 898IUVitamin C: 34mgCalcium: 58mgIron: 3mg

Keyword dairy free lemon pasta sauce, lemon cashew pasta, lemon pasta without cream, lemon pasta without dairy, lemon pasta without milk, lemon zest vegan pasta, vegan lemon pasta, vegan lemon sauce

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