Lemon Garlic Cashew Cream Sauce for Fettuccine Recipe

Rich, creamy and delicious, this vegan Lemon Garlic Cashew Cream Sauce tossed with pasta is sure to become a family favorite—and no one will miss the dairy. This dairy-free sauce is quick to make in a blender or food processor and is ready in under 30 minutes.

You don’t have to follow a vegan diet to enjoy this bright, garlicky cashew cream. It makes a simple, satisfying pasta dinner that even meat eaters will love.

This is an easy way to add more plants to your meals while enjoying a luxuriously creamy pasta that’s still dairy-free.

Why You’ll Love This Garlic Cashew Cream Sauce

• Simple to prepare. Soak the cashews, blend with the remaining ingredients, and you’re done—no fuss, no complicated steps.
• Creamy texture without dairy. Cashews turn into an unexpectedly silky sauce when blended, giving you that comforting creaminess without milk or cheese.
• Minimal ingredients. Raw cashews, lemon, garlic, water, and a few seasonings are all you need.
• A plant-forward boost. This sauce is an easy way to add more plant protein and wholesome ingredients to your plate.

Ingredients for This Recipe

1. Cashews: Raw, unroasted cashews soaked for at least 2 hours. If short on time, soak in hot water for about 30 minutes and then rinse.
2. Water: 2/3–1 cup, use more to thin the sauce as needed.
3. Garlic: 1–2 cloves, depending on how garlicky you like it.
4. Lemon: Juice of half a lemon plus 1 teaspoon lemon zest for brightness.
5. Crushed red pepper: 1/4 teaspoon, or to taste for a touch of heat.
6. Salt and cracked pepper: Adjust to taste.
7. Baby spinach: About 1 cup to toss with the pasta and sauce.
8. Fettuccine: 8 ounces (or pasta of your choice).

How to Make the Cashew Cream Sauce

• Soak cashews for 2–4 hours, or in very hot water for 20–30 minutes if you need to speed things up. Rinse well before blending.
• Cook the pasta according to package directions.
• While the pasta cooks, combine the soaked cashews, water, garlic, lemon juice, lemon zest, salt, pepper and crushed red pepper in a high-powered blender or food processor.
• Blend until smooth and creamy, scraping down the sides as needed. Add water a tablespoon at a time if the sauce is too thick.
• Drain the pasta and return it to the pot. Add the baby spinach and stir to wilt.
• Pour in about half the cashew cream and turn the heat to low. Stir to coat the pasta and spinach, adding more sauce until you reach your desired creaminess.
• When the sauce is heated through, remove from heat and serve immediately.

Pro Tips

• Use a high-powered blender if possible. A powerful blender gives the smoothest, creamiest texture. A food processor works, but you may see tiny cashew specks.
• Don’t over-soak. Soaking cashews longer than 4 hours can make the texture slightly watery; 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 vary the profile.
• Quick soak option: Soak cashews in very hot water for 20–30 minutes if you’re short on time, then rinse and blend.

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 vegan cashew cream sauce tossed with pasta is quick to prepare and dairy-free.

Prep Time: 15 minutes

Cook Time: 10 minutes

Soak Time: 4 hours

Total Time: 25 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 (to taste)
• 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 and rinse well. Cook the pasta according to package directions.
• While the pasta cooks, combine soaked 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, scraping down the sides as needed. Add more water a tablespoon at a time if the sauce is too thick.
• Drain pasta and return it to the pot. Add the baby spinach and stir to wilt.
• 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.
• Heat through briefly, then remove from heat and serve.

Notes

• High-powered blenders produce the smoothest sauce; food processors may leave tiny cashew specks.
• Avoid soaking cashews longer than 4 hours to prevent a watery texture.
• Customize the sauce by adding fresh basil, parsley, or other herbs for extra flavor.
• For a quick soak, use very hot water for 20–30 minutes before rinsing and blending.

Nutrition

Calories: 399 kcal,
Carbohydrates: 51 g,
Protein: 14 g,
Fat: 17 g

Nutrition information is an estimate and should be used as a guideline.