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Rich, creamy and delicious, this vegan Lemon Garlic Cashew Cream Sauce tossed in pasta is going to be a new family favorite and they won’t even miss the dairy! This dairy free recipe is simple to whip up in the blender or food processor and is ready in under 30 minutes!Â
You don’t have to be vegan to enjoy this delicious garlic lemon cashew cream sauce! This simple pasta dinner will wow even the biggest meat eaters in the house.
A simple way to add some more plants into your diet and a delicious creamy pasta dinner–the family will love it!
Why You Will Love This Garlic Cashew Cream Sauce:
- It is so easy to make. Soak your cashews, toss everything in the blender and in just a few minutes you are all set. Simple, no nonsense dinner is ready in minutes.
- The creamy texture without the dairy is amazing. I am always amazed by cashews. They are really versatile. A nut that can turn into a cream sauce? With the power of a blender or food processor, you can have a sauce without the dairy and still enjoy it!
- Only requires a handful of ingredients. Cashews, lemon, garlic, water and and a couple other ingredients, not much to it! Gotta love minimal ingredient lists.
- It’s an easy way to get more plant protein into your diet! I am not a vegan, and I honestly don’t follow any diet or restriction. I do however enjoy some fun and easy ways to eat more plants as I know it can be great for me. This creamy, dreamy cashew cream sauce is a great way to do it.
Ingredients For This Recipe:
- Cashews: Raw, unroasted cashews. Soaked for a minimum of 2 hours. If you are super short on time, you can soak them in hot water for about 30 minutes or so and switch out the hot water as it cools.
- Water: Tap, filtered, whatever you prefer.
- Garlic: I prefer 2 cloves, but this may be too much for some so you can start with one if you are unsure.
- Lemon: I used the juice and zest in this Cashew Cream Sauce to really bring out the lemon.
- Crushed Red Pepper: To taste–I add more usually to give it a kick.
- Salt and Pepper
How to Make this Cashew Cream Sauce:
- Start by soaking your cashews. Some super high powered blender’s may be able to blend this sauce easily without soaking, but I suggest soaking to be safe.
- Rinse the cashews very well before adding to the blender.
- When ready, boil your pasta and add the sauce ingredients into a high powered blender or food processor. Blend on high until smooth and creamy. Add more water as desired to thin the sauce out and adjust salt and pepper to taste.
- Toss the sauce with cooked pasta and spinach to wilt the spinach.
- All set to serve!
Pro-Tips for Making this Cashew Cream Sauce Recipe:
- Depending on your blender or food processor, you may still have some tiny specks of cashew throughout the sauce. When I use my food processor, I always end up with some little specks of cashew throughout, but my blender whips up the sauce soooooo creamy and smooth. If your appliance isn’t super high powered, you may end up in the same spot as well. A high powered blender is hands down the ideal appliance for this recipe.
- Don’t soak the cashews too long. this can cause the cashew cream sauce to come out an odd texture and watery. You only need to soak them for about 2-4 hours or so.
- Add other ingredients for even more flavor! The cashew cream sauce is a nice base but feel free to play around with some other spices and herbs. Add a bit of fresh basil (which is amaaaaaazing), some parsley or whatever else sounds delicious.
- To speed up the soak time, you can soak your cashews in very hot water. If you are short on time, you can add very hot water to your cashews and soak for about 20-30 minutes before rinsing and adding to the blender.
Other Simple Dinner Recipes:
- 15 Minute Lentil Sloppy Joe Stuffed Sweet Potatoes
- Butter Herb Instant Pot Salmon
- Baked Orange Chicken Sheet Pan Dinner
- Instant Pot Mac and Cheese
- Pumpkin Ricotta Pasta Bake
- Creamy Pesto + Spinach Stuffed Spaghetti Squash
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Lemon Garlic Cashew Cream Sauce with Fettuccine
Rich, creamy and delicious, this vegan Lemon Garlic Cashew Cream Sauce tossed in pasta is going to be a new family favorite and they won't even miss the dairy! This dairy free recipe is simple to whip up in the blender or food processor and is ready in under 30 minutes!Â
Ingredients
- 1 cup raw cashews, Soaked in water for 2-4 hours
- 2/3 – 1 cup water, more for thinner sauce
- 1 -2 garlic cloves
- Juice of half lemon
- 1 tsp lemon zest
- 1/4 tsp crushed red pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Cracked Pepper
- 1 cup baby spinach
- 8 oz. fettuccine pasta
Instructions
- Soak cashews for about 2-4 hours and rinse them very well before adding to blender. When ready to make this recipe, cook your pasta according to package instructions.
- While pasta boils, combine soaked cashews, water, garlic clove, lemon juice, lemon zest, salt and pepper in a high powered blender or food processor.
- Process until a smooth creamy sauce, scraping down the sides as needed. Add more water one tablespoon at a time if it seems too thick.
- When pasta is cooked, drain and put back into pot. Add in spinach and stir to wilt.
- After spinach has wilted, add about half of the cream sauce and turn heat to low.
- Stir to coat adding more sauce as desired.
- Once sauce is heated, remove from heat and serve.
Notes
- Depending on your blender or food processor, you may still have some tiny specks of cashew throughout the sauce. When I use my food processor, I always end up with some little specks of cashew throughout, but my blender whips up the sauce soooooo creamy and smooth. If your appliance isn’t super high powered, you may end up in the same spot as well. A high powered blender is hands down the ideal appliance for this recipe.
- Don’t soak the cashews too long. this can cause the cashew cream sauce to come out an odd texture and watery. You only need to soak them for about 2-4 hours or so.
- Add other ingredients for even more flavor! The cashew cream sauce is a nice base but feel free to play around with some other spices and herbs. Add a bit of fresh basil (which is amaaaaaazing), some parsley or whatever else sounds delicious.
- To speed up the soak time, you can soak your cashews in very hot water. If you are short on time, you can add very hot water to your cashews and soak for about 20-30 minutes before rinsing and adding to the blender.
Nutrition
Calories: 399kcal, Carbohydrates: 51g, Protein: 14g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 319mg, Potassium: 400mg, Fiber: 3g, Sugar: 3g, Vitamin A: 777IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Turned out great! Blended up beautifully in my Vitamix. I was going to make asparagus to go with but I’m out, but this sauce was so good on its own! Will definitely make again.
Yay! So happy to hear this!