Creamy Lemon Garlic Cashew Pasta Sauce with Lentil Pasta and Zoodles
Recipe type: Vegan, Vegetarian, Healthy
Cuisine: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves:: 4-6
Great for a healthy replacement for dairy, using cashews instead of cream!
  • 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.
Recipe by My Sweet California Life at