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Vegan Lemon & Asparagus Pasta

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 4 cups cooked linguini pasta
  • 1 lb. thin asparagus, trimmed and cut into 2” pieces
  • 1 cup soaked cashews (overnight or boiled for 10 minutes) 
  • 2 tbsps. extra-virgin olive oil, divided
  • 1 small shallot, diced
  • 2 cloves garlic, chopped 
  • 3/4 cup almond milk
  • 1 lemon, zested and juiced
  • 1 tsp. kosher salt
  • 2 tbsps nutritional yeast
  • 1/2 tsp. freshly ground black pepper, plus more for serving
  • 1/4 c. fresh parsley, finely chopped (garnish)


  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside. If you’d rather reduce the oil content you can simply heat the skillet with a few cups of water covering the asparagus. Bring to boil, drop the asparagus in for 1 minute. seconds, then remove and place in an ice water bath. (blanching)
  2. In the same skillet heat remaining 1 tablespoon oil over medium heat. Cook the shallots for 3 minutes, add garlic and cooke for 2.
  3. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. 
  4. Blend until smooth. 
  5. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or blanched asparagus. Garnish with parsley and lemons.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1