Ingredients
For the Lemon Pasta Sauce
- ¼ cup olive oil
- Juice of one lemon
- 3 tablespoons vegan butter
- 6 cloves garlic, minced
- 1 cup cashew milk
- Vegan Parmesan cheese (amount to preference)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat Butter and Oil: In a pan or pot, heat the vegan butter and olive oil over medium heat until the butter is melted and the mixture is warm.
- Sauté Garlic: Add the minced garlic to the pan and fry for about 2 minutes, stirring frequently until fragrant but not browned.
- Add Vegan Parmesan: Stir in the vegan Parmesan cheese according to your taste preference, using either all or half, reserving the rest for topping the pasta.
- Add Cashew Milk and Lemon Juice: Pour in the cashew milk and freshly squeezed lemon juice, stirring well to combine all the ingredients into a smooth sauce.
- Season and Simmer: Season the sauce with salt and black pepper to taste, then cook for an additional 5 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Pour the sauce over cooked pasta, garnish with reserved vegan Parmesan if desired, and enjoy immediately.
Notes
- Adjust the amount of vegan Parmesan cheese based on your flavor preference for a creamier or lighter sauce.
- Use fresh garlic for the best flavor and avoid browning it to prevent bitterness.
- Cashew milk adds creaminess; you can substitute with other plant-based milks but expect slight flavor variations.
- Serve immediately for optimal texture and taste.
- This sauce pairs well with any type of pasta, including gluten-free varieties.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
