Creamy Lemon Garlic Cashew Pasta Sauce with Lentil Pasta and Zoodles

Creamy Lemon Garlic Cashew Pasta Sauce with Lentil Pasta and Zoodles

How to Make a Luxurious Pasta Sauce without Dairy:

This sauce is creamy and savory…plus it’s super heart healthy, too! Consider doubling or tripling the recipe if you want. I like making this in advance because with this sauce, pasta and zucchini, you can make a very delicious meal in about 15 minutes. Perfect for a weeknight!

Unlike Using Cream, it’s Not as Fast and Easy:

But, if you’ve got the time, plan to make this pasta dish the day before you want to serve it. It will take overnight soaking in water to soften the cashews. Or, if you’re in more of a hurry, just soak the cashews in boiling water for an hour. Then drain the plumped cashews and pour them into your high-powered blender. If you don’t have one, your sauce won’t be smooth. But, it will still taste delicious!

Creamy Lemon Garlic Cashew Pasta Sauce with Lentil Pasta and Zoodles
Prep time
Cook time
Total time
Great for a healthy replacement for dairy, using cashews instead of cream!
Recipe type: Vegan, Vegetarian, Healthy
Cuisine: Lunch, Dinner
Serves:: 4-6
  • 2 C Raw unsalted Cashews, soaked in water overnight
  • ½ C Water
  • 1 T Lemon juice
  • 1 t White wine vinegar
  • ½ t (about1- 2 cloves) peeled garlic, minced
  • ¼ t Sea salt, or to taste
  • ¼ t Dijon mustard
  • Other ingredients:
  • 4 C Red Lentil Rotini Pasta
  • 6 C Spiralized Zucchini Zoodles
  • Garnish with sunflower seeds and finely chopped parsley, as desired.
  1. Soak cashews in water for 8 hours or overnight, or, in boiling water for one hour, then drain.
  2. Place all ingredients into a high-powered blender until very smooth.
  3. Pour over hot pasta and/or vegetables and serve immediately.
  4. Refrigerate leftovers tightly covered for up to 1 week.
  5. Thin with hot pasta water if needed.
  6. For pasta and zoodles:
  7. Bring a large pot of water to a boil.
  8. Reduce heat to med-high.
  9. Add lentil pasta and cook for 2 minutes less than package directions.
  10. Add zucchini "noodles" and cook for another minute, or just until pasta and zucchini are tender.
  11. Drain (reserving some cooking water) and combine vegetables and pasta noodles on a serving platter.
  12. Heat up and thin sauce, if needed, by adding a tablespoon at a time of reserved pasta water to prepared sauce and stir well.
  13. Pour sauce over platter.
  14. Garnish with unsalted sunflower seeds or parsley, as desired.

Want more pasta sauces or vegetable recipes? Here’s a link to the least expensive Spirilizer I happen to like the best!

Recipe for healthy foods

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