i’ve never had lemon cream sauce. never before going vegan, never after going vegan. until now. after picture after picture of creamy vegan goodness with lil bits of lemon zest showing up on my instagram feed, i decided to attempt the recipe in the maren way: simple, tasty, thick. always. the secret ingredient? miso. it rounds out this sweet + sour recipe with the perfect amount of umami savory goodness. inspired from my cilantro miso lime pasta sauce!
this recipe is vegan (obvi), which means it’s dairy-free, cholesterol-free, and guilt-free (the only truly guilt-free meal, because let’s not shame eating 😅). however, if you use my favorite pasta that i mention below, it’s also gluten-free (not necessary, but still) and high-protein (we needn’t be protein-obsessed, but why not pack a little more in?). let me know if you make this - i’m super obsessed with it for the time being! apologies to it being all over my instagram stories as a result 😂
Ingredients (serves 3)
1 C raw cashews, soaked (in water for 8+ hours or hot water for 30+ minutes)
1.5 C cauliflower florets
1 T sweet white miso
1/2 a lemon, juiced
1/2 t raw garlic, chopped
1/2 t ginger powder
pasta of choice (i love banza angel hair!)
soak your cashews and set aside. prep your pasta according to package instructions.
steam your cauliflower until pull-apart tender.
blend all ingredients, adding a splash of water if necessary.
add your cooked pasta to the sauce and mix well! serve alongside veggies of your choice: i love to pair savory options, like brussels sprouts or sweet potatoes, with this recipe!