Creamy Vegan Lemon Pasta

Enjoy this delicious and easy creamy lemon pasta. No nuts or blender required.

Who doesn’t love a good creamy pasta recipe? Especially when it’s vegan, nut free and does not require a blender.

That means a way easier clean up and faster cooking time.

Vegan cream cheese is underrated in terms of that you can use it in soo many vegan recipes to acquire a creamy and delicious texture. I used it for this recipe and I found that it worked out perfectly.

I really like Tofutti vegan cream cheese because it has a very neutral flavor and melts very well. However, you can use whatever vegan cream cheese you’d like.

Creamy Vegan Lemon Pasta

Enjoy this delicious and easy creamy lemon pasta. No nuts or blender required.

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy Vegan Pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Jane

Ingredients

8 oz spaghetti
2 tbsp vegan butter
2 tbsp olive oil
1/4 tsp red pepper flakes
1/4 cup vegetable broth
2 cloves garlic minced
1 cup vegan cream cheese
1/4 cup nutritional yeast
1 lemon juiced
1/4 cup reserved starchy pasta water
salt and pepper to taste

Instructions

Cook your pasta according to package instructions. Drain while reserving around 1/4 cup of the starchy cooking water. Set aside.
Heat your butter and olive oil in a sauté pan on medium. Allow for butter to completely melt.
Add in your vegetable broth and let reduce by half for 2-3 minutes. Add in your minced garlic and red pepper flakes. Cook and stir for 30 seconds.
Add in your vegan cream cheese and allow for it to melt by stirring frequently. Add in your nutritional yeast and lemon juice. Mix everything around.
Carefully add in your cooked pasta and mix around carefully using a pair of tongs. Gradually add in your pasta water and mix well. Salt and pepper to taste.
Serve!