Cooking dinner night after night can feel repetitive, but it doesn’t have to be!
This vegan version of linguine with a creamy Meyer lemon sauce is bright, delicious, and satisfying—without any dairy. It’s a firm favorite with our family!
Whether you’re whipping it up for a weeknight dinner or a cozy date night at home, this recipe brings rich flavors with minimal effort.
Let’s dive into how you can make this simple but delicious vegan meal.
Why You’ll Love This Recipe
This vegan recipe offers the perfect balance between savory and light.
The rich cashew cream sauce paired with the zesty brightness of Meyer lemon creates a flavor-packed dish without the heaviness of dairy.
Cashew cream is a fantastic plant-based alternative to mascarpone, and Meyer lemons bring an extra burst of citrusy goodness.
Plus, the dish comes together in about 20 minutes, making it an ideal choice for busy nights.
If you love experimenting, this recipe is flexible enough to accommodate different flavors, and it pairs beautifully with plant-based proteins.
Ingredients for Vegan Linguine With Creamy Meyer Lemon Sauce
Here’s what you’ll need to make this simple and flavorful vegan dish:
- Linguine – 500g (or any pasta you prefer)
- Meyer Lemons – 2 lemons (for juice and zest)
- Cashew Cream – ½ cup (soak 1 cup of raw cashews in hot water for at least 30 minutes, then blend with ½ cup water until smooth)
- Fresh Herbs – Parsley and basil add fresh flavors
- Nutritional Yeast – 2 tablespoons (adds a cheesy flavor)
- Olive Oil – 1 tablespoon (for sautéing)
- Garlic – 2 cloves, minced
- Salt – to taste
- Pepper – to taste
How to Make Vegan Linguine With Creamy Meyer Lemon Sauce
This recipe comes together quickly and easily, making it perfect for any night of the week.
Follow these simple steps for a creamy, zesty pasta dish:
- Boil the Pasta: Bring a large pot of salted water to a boil. Add your linguine and cook according to the package instructions, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Prepare the Sauce: While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté for about a minute until fragrant. In a bowl, combine the cashew cream, lemon juice, lemon zest, nutritional yeast, salt, and pepper. Stir everything together until smooth.
- Combine: Once the pasta is cooked, reserve about 1-2 cups of pasta water before draining. Toss the pasta back into the pot and mix in the cashew cream sauce, adding a splash of pasta water to create a smooth consistency. Stir until the pasta is well coated, and adjust seasoning to taste.
- Garnish & Serve: Plate the pasta and garnish with fresh parsley, basil, and extra lemon zest if desired. If you like a bit of crunch, add some toasted pine nuts or chopped walnuts.
Plant-Based Protein Options
To make this a heartier meal, you can easily add plant-based proteins to complement the dish.
Here are some vegan-friendly options that we enjoy:
- Crispy Tofu: Marinate tofu in lemon juice, olive oil, and herbs, then pan-fry until golden brown for a protein boost.
- Grilled Vegetables: Add grilled zucchini, eggplant, or artichokes for extra flavor and texture.
- Vegan Sausage: Sauté vegan sausage slices for a protein-packed, flavorful addition.
Final Thoughts
This vegan linguine with a creamy Meyer lemon sauce is the perfect choice when you need a quick, flavorful meal that’s plant-based and satisfying.
It’s simple to prepare, full of zesty brightness from the lemons, and creamy thanks to the cashew cream.
Whether you’re cooking for yourself or serving it up for family or friends, this recipe is sure to impress.
Experiment with different herbs, veggies, or proteins to make it your own, and enjoy the deliciously creamy results!
Frequently Asked Questions
What can I use instead of mascarpone in a vegan recipe?
Cashew cream is a fantastic vegan alternative to mascarpone. It’s made by blending soaked cashews with water to create a smooth, creamy texture that works beautifully in pasta dishes.
Is cashew cream healthier than mascarpone?
Yes, cashew cream is generally lower in fat than mascarpone and contains healthy fats, protein, and vitamins. It’s a great plant-based option for creamy dishes without the heaviness of dairy.
Can I freeze cashew cream?
Yes, cashew cream can be frozen. Store it in an airtight container, and it will keep for up to three months. Thaw it in the fridge and stir well before using.
Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons work just fine in this recipe. Meyer lemons are slightly sweeter and less acidic, but standard lemons will still add a bright, zesty flavor.
