Lemon Vegan Cream Pasta Sauce
This vegan lemon cream sauce is fast and easy; it whips together as the pasta is cooking and tastes creamy, lemon and fresh. Nut-free and dairy free cream sauce can be a challenge to create. We’ve used no processed foods and this sauce is as raw vegan as it comes.
Simplicity is the key to a good sauce, you want strong flavours with mellow accompaniments on your palette. You want the ingredients to not be complicated or hard to find, you want the method to be simple to create.
One blender cup, 7 minutes and this sauce is ready to put on pasta. We recommend using some of the pasta water when mixing it with your pasta, it enhances the flavour and adds to is creaminess and texture.
We used hemp hearts as the base of our sauce, you can soak them 30 minutes in advance or as I did, because I had less time, soak them in hot water. I’ve made other hemp cream recipes – find them here.
We balanced the flavour of hemp with oat milk, any plant milk will do. We added lemon zest to increase the lemon flavour and ground coriander to balance it out. Roast garlic is added from our sister blog, Cookin’ It Easy and we salted the most at the end to keep it from getting too salty.
We thickened the sauce with guar gum, arrowroot starch would also have worked but it needs to heat up to activate and we didn’t want to cook our sauce.
The result is a thick and rich sauce that coats the pasta beautifully and almost looks like we added parmesan at the end. Our pasta in the photo is chickpea and lentil spaghetti. I would try this again with a homemade tagliatelle, I think it would benefit from the thick cut noodles. Don’t forget to add pasta water back when coating your noodles in sauce, its essential to the dish.
Vegan Lemon Cream Pasta Sauce
- lemon zester
- 1 cup hemp hearts, soaked in
- 1 cup water (this can be hot if you need the recipe fast)
- 6 tbsp lemon juice
- 2 tbsp lemon zest
- 2 tbsp dried parsley
- 2 tbsp ground coriander
- 3 cloves roast garlic
- ¼ cup oat milk (any plant milk)
- ¾ tsp guar gum
- 4 - 6 tbsp pasta water
- Put hemp hearts in a blender cup first and add hot water, if using cold water, soak for 30 minutes.
- Add all other ingredients (except pasta water) over top, pouring oat milk in last. Do not use pasta water yet!
- Pour over drained pasta, adding pasta water back in by the 2 tbsp until noodles are evenly coated, and creamy but not soggy.
- Serve and enjoy