Rich, creamy, and flavorful, this vegan Lemon Garlic Cashew Cream Sauce tossed with pasta is sure to become a family favorite—no dairy required. This simple, dairy-free sauce blends quickly in a high-powered blender or food processor and is ready in under 30 minutes.
You don’t need to be vegan to love this lemon garlic cashew cream sauce. It makes a satisfying, creamy pasta dinner that even meat-eaters will enjoy.
This is an easy way to add more plants into your meals while enjoying a comforting pasta night the whole family will ask for again.
Why You Will Love This Garlic Cashew Cream Sauce:
- Quick and easy to make. Soak cashews, combine the ingredients, and blend—dinner comes together in minutes.
- Creamy texture without dairy. Cashews create a velvety sauce that feels indulgent without using milk or cream.
- Minimal ingredients required. Cashews, lemon, garlic, water, and a few seasonings are all you need.
- A simple way to get more plant-based protein. Even if you don’t follow a vegan diet, this sauce is an easy, tasty way to increase the plant foods on your plate.
Ingredients For This Recipe:
- Cashews: Raw, unroasted cashews soaked for at least 2 hours. If short on time, soak in very hot water for about 20–30 minutes and then rinse.
- Water: Use tap or filtered water. Start with 2/3 cup and add more to thin the sauce as needed.
- Garlic: 1–2 cloves, depending on how garlicky you like it.
- Lemon: Juice of half a lemon and about 1 teaspoon zest to brighten the sauce.
- Crushed red pepper: A pinch or 1/4 teaspoon for a gentle kick, adjust to taste.
- Salt and pepper: Start with 1/2 teaspoon sea salt and 1/2 teaspoon cracked pepper, then adjust.
- To serve: Baby spinach and fettuccine (or your favorite pasta).
How to Make this Cashew Cream Sauce:
- Soak cashews for 2–4 hours, or use the quick soak method with very hot water for 20–30 minutes. Drain and rinse well.
- Cook pasta according to package instructions.
- In a high-powered blender or food processor, combine soaked cashews, water, garlic, lemon juice, lemon zest, crushed red pepper, salt, and pepper. Blend on high until smooth and creamy, scraping down the sides as needed. Add water one tablespoon at a time if the sauce is too thick.
- Drain pasta and return it to the pot. Add baby spinach and stir until wilted.
- Add about half the cashew cream to the pasta over low heat, stirring to coat. Add more sauce until you reach your desired creaminess, warm through, then remove from heat and serve.
Pro Tips for Making this Cashew Cream Sauce:
- Use a high-powered blender if you can. It gives the smoothest, creamiest result. Food processors can work but may leave tiny specks of cashew.
- Don’t over-soak the cashews. Soaking longer than 4 hours can create a slightly watery or odd texture—2–4 hours is ideal.
- Customize the flavor. This sauce is a great base—stir in fresh basil, parsley, nutritional yeast, or other herbs and spices to suit your taste.
- Quick soak when pressed for time. Pour very hot water over cashews and let them sit 20–30 minutes, then drain and rinse before blending.
Other Simple Dinner Ideas:
- 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 dairy-free cashew cream sauce is quick to blend and perfect for pasta nights.
Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Soak Time: 2–4 hours
Total Time: 25–30 minutes
Servings: 4
Ingredients
- 1 cup raw cashews, soaked 2–4 hours
- 2/3 – 1 cup water, more for thinner sauce
- 1–2 garlic cloves
- Juice of 1/2 lemon
- 1 tsp lemon zest
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
- 1 cup baby spinach
- 8 oz fettuccine pasta
Instructions
- Soak cashews for 2–4 hours (or quick soak 20–30 minutes in very hot water). Drain and rinse well. Cook pasta according to package directions.
- While pasta cooks, combine cashews, water, garlic, lemon juice, lemon zest, salt, pepper, and crushed red pepper in a high-powered blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Add more water one tablespoon at a time if the sauce is too thick.
- Drain pasta, return it to the pot, and add baby spinach. Stir until the spinach wilts.
- Add about half the cashew cream to the pasta over low heat and stir to coat. Add more sauce until you reach your preferred creaminess. Warm through, remove from heat, and serve.
Notes
- If your blender isn’t very powerful, you may see tiny specks of cashew. A high-powered blender yields the smoothest result.
- Keep soaking time between 2 and 4 hours to avoid a watery texture.
- Feel free to add fresh herbs like basil or parsley, or a sprinkle of nutritional yeast for a cheesy note.
- Quick-soak cashews in very hot water for 20–30 minutes if you’re short on time.
Nutrition
Calories: 399 kcal, Carbohydrates: 51 g, Protein: 14 g, Fat: 17 g
Nutrition information is automatically calculated and should be used as an approximation.
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