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Creamy Vegan Lemon Orzo Pasta with Spinach

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  • Author: Gabrielle St Claire
  • Total Time: 25 minutes
  • Yield: 5 cups 1x




  • 16oz package Orzo pasta
  • 4 cups vegetable broth
  • 1 tbsp vegan butter
  • 1 tbsp olive oil
  • 1 large shallot, diced
  • 4 cloves garlic, minced
  • 1 lemon, juiced (divided)
  • 1 teaspoon lemon zest
  • 1/4 cup white wine
  • 1/2 cup raw cashews
  • 2/3 cup almond milk
  • 5 oz fresh spinach
  • Salt and pepper, to taste



  1. Place cashews in boiling water. Set aside.
  2. In a large pan add the butter and olive oil. Now add the shallots and cook for 2 minutes. Add the garlic, lemon zest and cook for an additional 2 mins. Add the lemon juice (1/2), and white wine, and cook for 2-3 until slightly reduced.
  3. Now add the dry orzo pasta cook for 1 minute. Add the broth and cover, bring to a low simmer. Stir periodically to ensure it cooks evenly and doesn’t stick.
  4. In a blender combine the soaked cashews and almond milk. Blend until smooth.
  5. Once orzo is reduced, about 5 mins, now add the cashew cream. Season generously with salt and pepper and top with the juice from remaining 1/2 lemon.
  6. Remove from heat and stir in the fresh spinach until slightly wilted. Serve warm. Once it cools it may slightly thicken, simply throw on some more almond milk about a tbsp or so at a time to bring back a smoother texture!
  • Prep Time: 10
  • Cook Time: 15