Zesty Vegan Lemon Pepper Pasta! 

This Vegan Lemon Pepper Pasta comes together thanks to… well, lemons and pepper, of course! This classic flavour combination is delicious in pasta form and I’m sharing an easy method to create a creamy, zesty sauce. The base of this sauce involves cauliflower and cashew butter (trust me on this one), and the steps are fairly simple.

Vegan Lemon Pepper Pasta Veggiekins

To make, all you need to do is boil pasta, steam cauliflower, roast or sauté your garlic, blend to create a sauce and then toss pasta in! The beauty of this pasta is that it’s made with whole food, plant based ingredients, made without any dairy whatsoever. This bright and fresh Vegan Lemon Pepper Pasta is not only vegan, but also gluten free, refined sugar free and can be made oil free.

What’s in this Vegan Lemon Pepper Pasta?

  • Gluten free pasta of choice
  • Freshly squeezed lemon juice
  • Cauliflower
  • Cashew butter
  • Garlic
  • Nutritional yeast
  • Soy milk
  • Salt and pepper

Vegan Lemon Pepper Pasta Veggiekins

Secrets to success

When making this sauce, make sure you pay special attention to the kind of cashew butter and soy milk you’re using. Avoid using sweetened nut butter or non-dairy milk and be sure that there are no flavours (like vanilla) added. It will definitely impact the recipe, speaking from experience!

Vegan Lemon Pepper Pasta Veggiekins

If you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

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Vegan Lemon Pepper Pasta Veggiekins

Vegan Lemon Pepper Pasta (gluten free, oil free option)

  • Author: Remy
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegan


A delicious, zesty Vegan Lemon Pepper Pasta made with simple ingredients! This recipe is vegan, gluten free, refined sugar free and can be made oil free.


  • 2 servings pasta of choice (I used these gluten-free bowties)
  • 1/2 large head of cauliflower (roughly 2 cups of florets, packed)
  • 34 cloves garlic
  • 3/4 cup unsweetened soymilk (can use other unsweetened, unflavoured non-dairy milk)
  • 2 tbsp unsweetened creamy cashew butter or tahini*
  • 2 tbsp nutritional yeast
  • juice of 1 lemon
  • salt and pepper to taste
  • (optional) vegan parmesan
  • (optional) lemon zest to garnish


  • Prepare pasta according to package directions, cooking until al dente. Strain and set aside, saving 1/4 cup of pasta water.
  • Next, prepare your ingredients to create your sauce. Steam cauliflower florets until tender, roughly 5-8 minutes. While cauliflower is steaming, smash and sauté garlic cloves with a splash of oil or veggie broth until fragrant. Alternatively, you can use this oil-free roasted garlic.
  • Add cauliflower, garlic and all remaining sauce ingredients to a high speed blender or food processor and blend until completely smooth. If necessary, you can add additional soy milk or pasta water to achieve desired sauce texture. Season with salt and pepper to taste, using a liberal amount of pepper (remember, this is a lemon pepper pasta 😉).
  • Pour blended sauce into a saucepan over medium heat, stirring and simmering for a few minutes. Add cooked pasta to the saucepan, and gently stir to coat, adding pasta water by the tablespoon as necessary and enjoy!


*I highly recommend cashew butter for this recipe, as tahini has a stronger flavour and distinct bitter profile. Make sure you use a single ingredient cashew butter and be sure to use one without added flavour (vanilla, or sweetener).

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: main dishes, pasta
  • Method: blending

Keywords: pasta, summer, main dishes, gluten free, oil free, blender, wfpb

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Filed under: Eat, Gluten Free, Main Dishes, Oil Free, Sauces and Dressings

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BY Remy • July 14, 2020

Vegan Lemon Pepper Pasta (gluten free, oil free option)

Vegan Lemon Pepper Pasta Veggiekins

leave a comment

  1. Ally says:
    Looks great! If I use rice cauliflower, how many cups should I use? Thanks

    • Remy says:
      Hi Ally! I'd start with maybe 1-1.5 cups but adjust based on texture. I haven't actually tried using riced cauliflower myself :)
  2. Ellie says:
    I just made this with grilled asparagus and artichoke. I added lemon zest to the sauce before blending. This was such a good comfort meal. Thank you!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories