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Vegan Lemon Pasta

Today marks 6 years since Nick and I bumped into each other, in Manarola, Italy and even though we can’t celebrate it together this year (Nick is away for work), I still got a serious craving for some delicious pasta and summertime in Italy.

Since our land has been giving us deliciously juicy lemons, here is my Pasta al Limone, veganized. It’s full of flavor of freshly squeezed lemons and chili, creamy and simply delicious! If you like lemons, I'm sure you will love this recipe 😊

🍽 Serves 4-5

🕘 20 minutes


  • ½ cup of cashews

  • ½ cup plant-based milk

  • 3 Tbsp vegan butter (I used Olivani)

  • 4 cloves of garlic

  • ½ - 1 tsp chili flakes

  • ½ cup pasta water + ¼ cup if needed

  • Zest from 1 lemon

  • Juice from 2 lemons

  • Salt to taste (1/2 – 1 tsp)

  • A handful of basil


  1. Rinse and soak cashews in boiling hot water for 30+ minutes. Drain the cashews and place them in a food processor. Add plant-based milk and blend until smooth.

  2. Prepare the ingredients: Mince or dice the garlic, zest, and juice the lemon (zesting first makes it much easier😉)

  3. Cook pasta according to its packaging.

  4. In a large saucepan, melt vegan butter, add garlic and chili flakes and fry for 3 minutes over medium heat. Pour in pasta water. Mix well.

  5. Add lemon zest, cashew cream, lemon juice, salt. Bring to boil and simmer for 3-4 minutes. Add more pasta water if needed – I like to add ¼ cup at this point.

  6. Add fresh basil and stir.

  7. Incorporate cooked pasta.

  8. Serve topped with more fresh basil and lemon zest.

  9. Enjoy! 💚

Notes: If using store-bought lemons, to remove wax or other chemicals, pour boiling water over the lemon before zesting.


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