Creamy Vegan Lemon Pasta

The perfect quick vegan lunch or dinner that requires zero chopping! You’re going to love it.

Done in 20 minutes

Dish by Mia Jacobs

Ingredients

For the creamy lemon sauce

100g cashews

120mloat milk (unsweetened)

3 tbsp nutritional yeast

1 tspgarlic granules

1lemon, juice

2lemons, zest

2 tbspextra virgin or normal olive oil

to tastesalt and freshly cracked pepper

To serve

1 tbspvegan butter

1/2 tbspolive oil

1 tspblack pepper

300gspaghetti

a big pinchsea salt

to servelemon zest

I could eat this pasta for the rest of time. You would never know it was vegan. It's creamy, dreamy and makes the perfect mid-week lazy meal.

Method

Soak the cashews in boiling water for at least 20 minutes. Boil some water ready for the pasta. Heavily salt the pasta water then put the pasta in and cook until al dente (saving around 100ml pasta water).

Blend all the ingredients for the sauce together until completely smooth, adding more milk if needed. Season to taste.

Heat a frying pan over medium heat with the vegan butter, olive oil and black pepper. Fry for around 30 seconds until fragrant.

Add the sauce a heat gently then add pasta into the sauce with plenty of pasta water to create a luscious, glossy sauce. Season to taste then serve up with more lemon zest and pepper. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.