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+ servings

Vegan Creamy Lemon Sauce Spaghetti

Cream is replaced by oat milk, which yields an excellent creamy texture; Fresh lemon juice, Lemon zest, and almond butter create a delicious sauce. A tablespoon of preserved lemon takes it to the seventh culinary heaven; season with nutritional yeast, salt, and black pepper, serve with pine nuts, pistachios, or roasted poppy seeds, and sprinkle with chopped chives, freshly ground black/red pepper, and last but not least, vegan parmesan🍋
Servings 2

Ingredients
 
 

  • 250 gram spaghetti
  • 2-3 Tablespoon olive oil or vegan butter
  • 1 clove garlic, minced
  • 1 cup oat milk coconut milk, or almond milk
  • 1 Tablespoon almond butter
  • lemon zest of one lemon
  • 2-4 Tablespoon fresh lemon juice by taste
  • ½-1 Tablespoon preserved lemon optional, add gradually by taste
  • ½ cup nutritional yeast flakes
  • salt, ground black pepper

For Serving

  • Chopped chives, roasted pine nuts, pistachios or roasted poppy seeds, more lemon zest, freshly ground black/red pepper, vegan parmesan

Instructions
 

  • Cook the spaghetti according to the instructions on the package.
  • Meanwhile, heat olive oil in a large wok or skillet; Add garlic and fry for 2-3 seconds.
  • Add oat milk and cook over medium-high heat, stirring for about a minute.
  • Add almond butter and mix well; add lemon zest, gradually add, according to taste, lemon juice and preserved lemon, and mix well until you get a smooth sauce.
  • Add nutritional yeast, season with salt and pepper, and mix, taste, and adjust seasoning if necessary. Cook for another minute or two while stirring; if necessary, add water until you get the desired consistency.

For Serving

  • Divide into pasta bowls, and sprinkle with chopped chives, freshly ground black/red pepper, pine nuts, pistachios, roasted poppy seeds, or grated lemon peel. Grate over vegan parmesan.
  • Accompany the dish with white wine such as sauvignon blanc

Notes

The little hearts in the pictures are actually vegan parmesan which I made in silicone praline molds.
Tried this recipe?Let us know how it was!