Vegan Lemon Cream Sauce with Basil and Pasta

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu is lower in calories and sunflower seeds are more affordable.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a similar umami flavor but is not vegan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

If using the cashew version, soak your cashews overnight if you don't have a high-powered blender. Otherwise, you don't need to soak them.

To a large pan, add the onions, garlic and the 1/2 cup water and cook over medium heat for 8 minutes until tender and all the water has evaporated.

While the onions are cooking, boil your water for your pasta. Make sure to salt your water well or your pasta will taste very bland.

Add the milk, salt, pepper and lemon juice to the sauce pan mixture and heat through for just a minute.

Add the sauce mixture to a blender with the cashews and blend just until smooth. If you want it thicker, add more cashews OR briefly heat it back over the stove to thicken it more.

Add the pasta to serving bowls and drizzle a good amount of sauce on them. Top with lots of fresh basil and extra pepper and lemon juice if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens