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You are here Home » Vegan Creamy Garlic Lemon-Pepper Pasta

52 Comments · February 16, 2017

Vegan Creamy Garlic Lemon-Pepper Pasta

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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. This ultra-creamy pasta comes together with just 8 ingredients (plus s + p) and 30 minutes of time. 

Vegan Creamy Garlic Lemon-Pepper Pasta

Not only does this dish 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.

Big promises, I know, but are you ready for an even bigger one?

This dish has quickly climbed the recipe ranks to become one of my all-time favorite savory meals, effortlessly nudging itself past tried and true favorites, and I have a feeling it will do the same for you.

Outta the way!! Simple and sexy pasta comin' through!

Words like 'sexy' are normally reserved for chocolaty, velvety things like this cake, but who says pasta can't be sexy, too?

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.

Vegan Creamy Garlic Lemon-Pepper Pasta

To make this utterly dreamy, super rich and creamy vegan pasta, you'll start by cooking your noodles of choice and boiling 2 ½ cups of cauliflower florets until fork tender (about 7 minutes).

Add the cauliflower florets to a blender along with a cup of plant-based milk, ¼ cup raw cashews, two tablespoons fresh lemon juice, one tablespoon nutritional yeast, sea salt, and lots of freshly ground black pepper. Blend on high for two minutes, or until smooth and creamy.

Meanwhile, add a drizzle of olive oil and six minced cloves garlic to a large sauté pan, and cook until the garlic is soft and fragrant (about 2 minutes).

Then, pour the cauliflower sauce into the pan, increase the heat, and simmer for 3 minutes, or until the sauce is hot and bubbly.

Vegan Creamy Garlic Lemon-Pepper Pasta

Finally, add the pasta to the pan and toss to coat.

Vegan Creamy Garlic Lemon-Pepper Pasta

If desired, add a bit of pasta water to thin the sauce. Then, taste and season with more black pepper.

Twirl the hot pasta into bowls and serve it up.

Peppery pasta perfection.

Vegan Creamy Garlic Lemon-Pepper Pasta

Vegan Creamy Garlic Lemon-Pepper Pasta

Vegan Creamy Garlic Lemon-Pepper Pasta
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4.73 from 22 votes

CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

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.
Course Entrée, Pasta
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 to 4
Author Ashley

Ingredients

Pasta

  • 12 ounces gluten-free linguine or rigatoni*

Garlicky Lemon-Pepper Sauce

  • 2 ½ cups small (1-inch) cauliflower florets (fresh, not frozen)
  • 1 cup filtered water or unsweetened plain plant-based milk, , plus more if needed to thin (see important note** if you opt to use milk)
  • ¼ cup raw cashews***
  • 2 tablespoons fresh lemon juice, plus more to taste if desired
  • 1 tablespoon nutritional yeast flakes, plus more to taste
  • 1 teaspoon sea salt, plus more to taste
  • ¾ to 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic, minced (more or less, to taste)

Instructions

For the Pasta

  • Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.)
  • Add the pasta and cook until al dente.
  • Strain off the cooking water.

For the Garlicky Lemon-Pepper Sauce

  • Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
  • Add the boiled cauliflower florets, almond milk, cashews, lemon juice, nutritional yeast, sea salt, and black pepper to a high-speed blender (do not use a food processor).
  • Blend on high for 2 minutes or until completely smooth and creamy. Set within reach of the stove.
  • Heat the olive oil and garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant.
  • Stir in the cauliflower sauce, increase heat to medium, and simmer for 3 minutes, or until hot and bubbly.
  • Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add more plant-based milk, one small splash at a time, to thin. (Note: If you add more milk, you'll need to increase the seasoning to accommodate.)
  • Taste and generously season with more sea salt and black pepper to taste.
  • Serve immediately.

Notes

*For a rich and super creamy pasta (as pictured), use 12 ounces of pasta. For a slightly less saucy pasta, use up to 16 ounces (1 pound).
**Ensure that your almond milk is plain, unsweetened, and free from "natural flavors". Some brands of almond milk (e.g., Califia) add "natural flavors" to their plain/unsweetened almond milk that, to me, impart an undesirable sweetness in savory dishes that's difficult to overcome even with added salt and seasonings. When in doubt, use filtered water instead.
***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.

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Comments

  1. Sarah | Well and Full says

    February 16, 2017 at 8:40 am

    Pasta is definitely sexy, especially this one! It looks like it would be perfect for a date night ;)

    Reply
  2. Chelsea says

    February 16, 2017 at 4:10 pm

    Looks tasty! :) Is the chopped arugula a typo and/or from a previous version?

    Thanks!

    Reply
    • Ashley says

      February 17, 2017 at 12:09 pm

      Thanks, Chelsea! Yes, total typo that's since been removed. Thanks for catching!

      Reply
  3. Jamie says

    February 16, 2017 at 4:48 pm

    This looks great and I can't wait to make it!
    Can you clarify something? The instructions say to add the arugula, but arugula is not one of the ingredients, and there doesn't appear to be any in the pictures either. Can you confirm? Thanks for your great recipes!

    Reply
    • Ashley says

      February 17, 2017 at 12:08 pm

      Hi, Jamie! Thanks for catching the arugula typo—totally an error on my part. This recipe uses a similar technique to another on the site, and the arugula note was lingering from there. It's since been removed, but thank you again for catching! Enjoy! xo

      Reply
  4. tara davis says

    February 16, 2017 at 5:31 pm

    Made it this weekend. So yummy! I used zoodles with mine and it was FAB! Great recipe

    Reply
  5. Mimi says

    February 16, 2017 at 7:05 pm

    Any potential substitutes for the cashews if you are allergic? Would tahini work? It looks so good!

    Reply
    • Ashley says

      February 17, 2017 at 12:06 pm

      Hi, Mimi! I can't say for sure since I haven't tested it myself, but hemp seeds or tahini should work texture-wise. Both will impart a stronger flavor than cashews though. If you use tahini, I'd recommend starting with 2 tablespoons, tasting, and working your way up from there since it tends to have a slightly bitter aftertaste. Hope this helps and enjoy!

      Reply
  6. Lee | LifeNaturalee says

    February 17, 2017 at 6:26 am

    5 stars
    Love love love this :)

    Reply
  7. U says

    February 17, 2017 at 10:16 am

    Making this tonight! Just wondering, is this for 2 or 4 servings? And I like the thought of mixing arugula into this, which is mentioned in the recipe, but not the ingredient list?

    Reply
    • Ashley says

      February 17, 2017 at 12:03 pm

      It makes 3 to 4 servings (see recipe headnotes), depending on appetite! Thanks for catching the arugula error. This recipe uses a similar method to another recipe on my site, and that sentence accidentally made its way over. It's been removed. I wouldn't recommend arugula in this dish, because it will distract from the sauce but totally a matter of personal preference!

      Reply
  8. C says

    February 19, 2017 at 8:21 am

    5 stars
    Thank you for this delicious and quick recipe :) If you feel like something a little bit more decadent, add a few drops of truffle oil.

    Reply
  9. Celeste Jackson says

    February 20, 2017 at 4:28 pm

    5 stars
    I totally enjoyed watching you make this dish with Mike last night and LOVED being able to enjoy it! Even the meat lovers were totally satisfied with this delicious pasta! It's interesting how much flavor it packs for such a light and simple recipe. I will definitely be making this on my own.

    Thank you for sharing!

    Reply
  10. Alyse says

    February 21, 2017 at 6:41 pm

    5 stars
    Just finished eating this meal for dinner. It was so delicious!! Baby and todddler approved, even! I've made cauliflower sauces before and the cashews definitely put this sauce over the top for me. They added a creamyness that was so dreamy. I used a half cup of cashews because I love them. I will definitely use that measurement next time as well. I added broccoli and it went perfectly with the sauce. My baby was basically drinking the sauce from his bowl lol. This will absolutely be a repeat in our house. Thank you!!

    Reply
  11. Margarita says

    February 24, 2017 at 5:52 pm

    Ummmm, when exactly do you add the cashews?

    Reply
    • Ashley says

      February 27, 2017 at 11:03 am

      Along with the cauliflower, almond milk, etc. Corrected now. I'm having some issues with a new recipe plugin I'm using (not saving changes), but I just triple checked and it's in there now.

      Reply
  12. Samantha says

    February 26, 2017 at 3:09 pm

    I might be blind, but I don't see where you add cashews in the recipe. I'm assuming it's in the blender with the boiled cauliflower florets, etc? Can't wait to make this tonight!

    Reply
    • Ashley says

      February 27, 2017 at 10:59 am

      Yep! Along with the cauliflower, almond milk, etc. Hope you enjoy/ed!

      Reply
      • Samantha says

        February 27, 2017 at 8:32 pm

        5 stars
        I made it and it was SO delicious! Thank you for the wonderful recipe!

        Reply
        • Ashley says

          February 28, 2017 at 1:02 pm

          So glad you enjoyed it, Samantha! Thanks for taking the time to share your feedback!

          Reply
  13. Greer Dellinger says

    February 27, 2017 at 11:30 pm

    5 stars
    This recipe was wonderful! I'm new to the vegan cuisine world, with recently developed sensitivies to gluten and dairy. Finding this blog was such a relief! I tried this recipe tonight in the company of voracious meat and dairy eaters, and the result was a table that went back for seconds. Everyone was impressed, and everyone cleaned their plates. The only modifications I made to the recipe were adding more lemon juice to really boost the tang, and using cashew butter instead of raw cashews as that was what I had on hand. I'm so glad to have found this recipe!
    Thanks so much for sharing.

    Reply
    • Ashley says

      February 28, 2017 at 1:05 pm

      Greer, I'm thrilled to hear you're enjoying the blog and that this recipe satisfied a wide range of lifestyle/taste preferences. Warms my heart to hear this. Thanks for taking the time to come back and share your feedback as well as your modifications (great to know that it also works with cashew butter)!

      Reply
  14. Sandy says

    March 01, 2017 at 1:03 pm

    5 stars
    Just made it ! I served it over brown rice instead. It made for a kind of cheat risotto ^^
    Texture was super dreamy, I loved it. But then I love cauliflower. My special someone doesn't though and wasn't too excited by the slightly bitter aftertaste it gave. I need to find a way to take it away. Maybe by using more cashew and adding a tablespoon or two of maple syrup?

    Reply
    • Ashley says

      March 15, 2017 at 5:40 pm

      Hi, Sandy! Happy to hear you enjoyed the recipe. I probably wouldn't go the maple syrup route (too sweet and will impart a maple flavor), but you could try doubling the amount of cashews as they're a bit sweet. You could also try increasing the nutritional yeast or boiling the cauliflower a bit longer to reduce its pungency even more. Hope this helps!

      Reply
  15. Sue says

    March 13, 2017 at 9:58 am

    5 stars
    I just made this over the weekend and WOW was it ever good! The combination of spice, creaminess and lemon was spot on! Hacks I made were instead of all almond milk (1 cup) I substituted 3/4 cup vegan chicken broth and 1/4 cup almond milk. I also sauteed some Beyond Meat chicken strips and added them at the end. Other than that, this recipe will be in my regular rotation for sure! Also, next time I think I will do 1.5 the amount of sauce because when it cools, the noodles absorb a lot of the sauce, leaving your leftovers dry. I will hold back the .5 amount on the side to use for leftovers and add when I reheat.

    Reply
  16. Lamia says

    March 15, 2017 at 12:03 pm

    4 stars
    Sounds like a nice recipe! By the way, do I need to use yeast in the sauce? I mean is it necessary or replaceable?

    Reply
    • Ashley says

      March 15, 2017 at 5:16 pm

      Thanks, Lamia! The nutritional yeast (inactive form of yeast, which is very different than baker's yeast) is important because it adds a slight cheesiness and depth of flavor. I don't recommend omitting it.

      Reply
  17. Hillary says

    March 15, 2017 at 9:18 pm

    4 stars
    Made tonight! It was delicious! I added some asparagus and it was great. I was wondering though, how well would this keep overnight for left overs?

    Reply
    • Erin says

      March 15, 2017 at 10:48 pm

      My batch heated up great the next day! Just added a tablespoon of water for one serving before microwaving to re-thin the sauce a bit.

      Reply
  18. Erin says

    March 15, 2017 at 10:46 pm

    5 stars
    Finally got around to trying this last night and it was delicious and so simple to make. Even the carnivore hubby approved and took leftovers for lunch the next day-it's rare he will even touch leftovers!

    Reply
  19. Sarah says

    March 16, 2017 at 9:53 am

    5 stars
    This may be a dumb question, but can I use a food processor instead of a blender?

    Reply
    • Ashley says

      March 16, 2017 at 12:40 pm

      Hi, Sarah! Not a dumb question at all. I wouldn't recommend it though—a food processor isn't quite as skilled as a blender when it comes to creating super-smooth sauces, so you'll have a tough time achieving the right texture.

      Reply
  20. Sara says

    March 23, 2017 at 10:17 pm

    1 star
    This was the most disgusting thing I've ever made. Very thick consistency and little flavor. Completely inedible .

    Reply
    • Ashley says

      March 24, 2017 at 11:50 am

      Hi, Sara. I'm so sorry to hear you didn't enjoy this recipe. Everyone's tastes are different, and I know how frustrating it can be to make a recipe that disappoints.

      Reply
  21. Lauren Waegele says

    May 11, 2017 at 12:39 pm

    5 stars
    This was a lovely recipe! Very easy to make, and I found it even more enjoyable when I ate the leftovers the next day. Thank you so much!

    Reply
  22. Mel says

    June 23, 2017 at 7:01 pm

    Can I make the sauce the night before and refrigerate?

    Reply
    • Ashley says

      June 23, 2017 at 7:32 pm

      Hi, Mel! I'm guessing that would be fine, but I haven't tested it myself so can't say for certain. Enjoy!

      Reply
  23. Jess says

    June 26, 2017 at 12:58 pm

    5 stars
    I've made this a ton of times now and it is really great. I tried it with squash instead of cauliflower tonight - still great. I've also used it with courgetti instead of actual spaghetti and, guess what? Still great. Because there's no flour, or say arrowroot, in the recipe it is a lot creamier and not so heavy. Super!

    Reply
  24. Barbara says

    September 03, 2017 at 7:17 pm

    5 stars
    Wow! I was blown away by how delicious this sauce was! Smooth and creamy like the most delicious Alfredo without even a note of cauliflower. I didn't have cashews so had to leave them out. Used unsweetened coconut beverage (carton, not can) and cut the salt and black pepper in half. Also, omitted nutritional yeast. Also boiled he cauliflower in the pasta water after cooking and removing the pasta. My husband loved it so much that we have no leftovers! Will be making this again and again! Thanks again.

    Reply
  25. Yasmin says

    January 18, 2018 at 3:04 pm

    5 stars
    I made this sauce using cashew milk and I added mushrooms when frying the garlic and some peas after pouring in the sauce. I was a bit worried as the sauce smelt very strong when raw but it tasted delicious in the end! Served with side salad and buttered bread. My first time making a VEGAN creamy sauce and cooking using plant based milk, nuts and nutritional yeast and it was very simple and easy to follow.

    Reply
    • Ashley says

      January 18, 2018 at 6:02 pm

      So happy to hear you enjoyed the recipe, Yasmin! Thanks for taking time out of your day to come back and share your thoughts!

      Reply
  26. Doreen says

    February 13, 2018 at 4:52 pm

    5 stars
    This was not only as delicious (and creamy) as promised, but also as easy to make as you had mentioned.
    Will become a staple recipe when I’m in a rush and don’t have much time to cook but still want something very yummy on my plate. Perfectly accompanied with a salad ...
    also, approved by my non vegan friends! Thanks!

    Reply
  27. Bev says

    December 12, 2018 at 2:54 pm

    5 stars
    I make this delicious recipe regularly. My Omni hubby and I love it. Tonight I’m wishing to make this but have not fresh cauliflower. Can it be made successfully with frozen? It would be helpful to me when I don’t have fresh on hand.

    Reply
    • Ashley says

      December 13, 2018 at 11:15 am

      Hi, Bev! So glad you're enjoying the recipe. Yes, it can be made successfully with frozen cauliflower. You might just need to boil it a touch longer. Hope this helps and enjoy!

      Reply
  28. Shawn says

    February 17, 2019 at 7:50 pm

    5 stars
    This is so good it feels wrong! This super creamy Alfredo like sauce is a dream - I’m not surprised though because everything this cauliflower-cashew cream sauce of yours touches turned to gold. I followed recipe exactly - except added a splash of braggs aminos to the sauce. SO FREAKIN’ GOOD. I used explore brand Mung bean and edamame fettucine noodles. This feels indulgent yet is super healthy. Win win!

    Reply
    • Ashley says

      February 18, 2019 at 10:44 am

      Happy to know you're enjoying the recipe, Shawn! And thank you for coming back to share your thoughts and rating—means a lot to me and is helpful for others hoping to try the recipe, too.

      Reply
  29. Terry says

    May 23, 2020 at 11:28 am

    5 stars
    This is delicious! I’ve been craving creamy pasta since I went vegan 6 months ago but I hate using artificial vegan butters and cheeses. I love garlic, so I think next time I’ll use a little bit more for a strong flavor, but that’s the only edit I can imagine!

    Reply
    • Terry says

      May 23, 2020 at 11:29 am

      Forgot to say thanks so much for sharing!!!

      Reply
      • Ashley says

        May 26, 2020 at 10:29 am

        You're welcome!! My pleasure. :)

        Reply
    • Ashley says

      May 26, 2020 at 10:29 am

      Terry, thank you for taking time out of your day to come back and share your kind feedback and rating. Means so much, and I'm thrilled to hear you enjoyed the recipe so much. Happy cooking to you! :)

      Reply
  30. Alex says

    May 28, 2020 at 12:55 pm

    5 stars
    This recipe was amazing! Seriously my favorite vegan alfredo type sauce. And I've tried a lot. It is super creamy, light and healthy! Thank you so much. Will be making this a lot in the future.

    Reply
    • Ashley says

      May 28, 2020 at 1:43 pm

      So happy to hear you enjoyed it, Alex! Especially meaningful coming from someone who's tried so many vegan Alfredo-esque sauces in the past. Thanks for taking time out of your day to come back and share your thoughts and rating. Means a lot to me and is helpful for others considering making the recipe, too! :)

      Reply

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