Linguine with Lemon Basil Cream Sauce [Vegan]


You know those days when you’re really in the mood for something indulgent? Every once in a while I’ll have a day where I want something super rich and satisfying. This linguine with lemon basil cream sauce is so decedent and delicious. To be honest, it is one of my most favorite recipes I’ve ever created.

When I made this dish it was a gorgeous weekend day. Lunch time rolled around and I was starving. I knew I wanted to make something extra special. Lemon seemed so fitting for such a sunny day, and the sourness really cuts through the creaminess of the cashews in a divine way. The fresh black pepper garnish not only adds a pretty color on top, it gives the cream sauce the perfect amount of kick to slightly spice up the dish without the need for anything else.

When you enjoy this linguine you’ll feel like you’re having the most indulgent, creamy, alfredo type sauce, but I promise you won’t miss the cheese or dairy at all. The sauce is so rich it feels like you’re having a meal at a fancy restaurant, minus the big bill. The flavors of the linguine with lemon basil cream sauce are perfectly balanced, and I can’t wait for you to give it a try!




Start your pasta water.

While you’re waiting for the water to boil, to a high speed blender add cashews, water, basil, and garlic. Blend into a smooth, creamy consistency, approximately 1 minute.

Poor the cashew cream into a medium size pot over medium heat. Add the lemon juice, olive oil, salt and pepper, stir. When the cream sauce starts to bubble turn the heat down to low, keep warm and stir occasionally.

Meanwhile cook your linguine according to package instructions. When the linguine is al dente, add it to the sauce and toss gently. The sauce will thicken and make a nice creamy coating on the pasta.

Garnish with fresh ground black pepper and a sprig of basil (optional).

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With love, gratitude, and peaceful vibes,
Wendy Irene



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