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Vegan Lemon Pepper Pasta

Vegan Lemon Pepper Pasta

Tossed in a creamy, but still vegan cashew sauce, this lemon pepper pasta is surprisingly rich, with lots of garlic.

Vegan Lemon Pepper Pasta

If you’re on the prowl for a meal that’s nourishing, easy to make, and quick enough to toss together at the end of a busy day (i.e., 30 minutes or less), then this Vegan Creamy Garlic Lemon-Pepper Pasta is about to make your wildest plant-based dreams come true.

Not only does it come together in 30 minutes flat, it requires just 8 ingredients (plus s + p). Better yet, you’re bound to have most, if not all, of the ingredients on hand.

Vegan Lemon Pepper Pasta

This pasta is ultra-creamy with a captivating zesty, garlicky, and peppery bite. The sauce is made with cauliflower, raw cashews, plant-based milk, oodles of garlic, big pinches of pepper, and a few squeezes of fresh lemon juice.

And it’s out. of. this. world.

Serve this silky pasta to hippy-dippy, tree-hugging vegans or meat lovers with big, bold appetites. It’s a crowd-pleaser that knows no bounds and leaves no appetites unsatiated.

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Vegan Lemon Pepper Pasta

Vegan Lemon Pepper Pasta

Click here for the instructions.

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Vegan Lemon Pepper Pasta

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  • Author: Ashley Melillo
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings 1x


This ultra-creamy pasta comes together with just 8 ingredients (plus s + p) and 30 minutes of time. It’s easy enough for a quick weeknight meal at the end of a busy day and special enough for a fancy weekend occasion. One pasta, best of both worlds. The sauce is made by blending together boiled cauliflower, raw cashews, plant-based milk, fresh lemon juice, nutritional yeast, lots of black pepper, and sea salt. The creamy mixture gets stirred in to six cloves of sautéed garlic and simmered until hot and bubbly. Final step? Add heaps of hot pasta to the pan and get stirring.




  • 12 ounces gluten-free linguine or rigatoni

Garlicky Lemon-Pepper Sauce

  • 2 1/2 cups small cauliflower florets
  • 1 cup unsweetened plain plant-based milk (I use almond milk)
  • 1/4 cup raw cashews*
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon sea salt (plus more to taste)
  • 3/4 teaspoon freshly ground black pepper (plus more to taste)
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic (minced)


For the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente.
  3. Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta to a large bowl.

For the Garlicky Lemon-Pepper Sauce

  1. Click the link above for the instructions.


*If you’re not using a high-speed blender (e.g., Vitamix or Blendtec), soak the cashews for at least 2 hours or boil for 10 minutes to soften.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Cuisine: Vegan


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