Description
A creamy and tangy vegan lemon pasta sauce made with olive oil, vegan butter, garlic, cashew milk, and homemade vegan Parmesan cheese. This quick and flavorful sauce is perfect for a light and satisfying pasta dish.
Ingredients
Sauce Ingredients
- ¼ cup olive oil
- juice of one lemon
- 3 tablespoons vegan butter
- 6 cloves garlic, minced
- 1 cup cashew milk
- Vegan Parmesan Cheese (prepared, about 1 cup)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat fat and garlic: In a pan or pot, heat the vegan butter and olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant, but not browned.
- Add vegan Parmesan: Stir in the prepared vegan Parmesan cheese according to your preference. Use the entire amount for a richer sauce or half of it, reserving the rest for topping your pasta after serving.
- Add liquids and season: Pour in the cashew milk and freshly squeezed lemon juice. Season with salt and pepper to taste. Stir well to combine all ingredients.
- Simmer: Cook the sauce on medium-low heat for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Pour the warm lemon pasta sauce over your favorite cooked pasta. Garnish with reserved vegan Parmesan and enjoy immediately.
Notes
- Adjust the amount of vegan Parmesan cheese to control the cheesiness of the sauce.
- The sauce is best served immediately but can be stored in the refrigerator for up to 2 days and gently reheated.
- Use freshly squeezed lemon juice for the best flavor.
- Cashew milk provides creaminess; other plant milks can be substituted but may alter texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
