Creamy Vegan Lemon Pasta
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.
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 Vegetable Stock
- 1 tablespoon nutritional yeast
- 1 cup fresh parsley
- 1/2 teaspoon each Sea Salt and Black Pepper
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
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
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