If you’ve decided to cut out dairy or become vegan, you may find yourself missing creamy pasta sauces. I know I do – which is why I’m always creating alternatives. This one is infused with lemon to give it a slight tang, but it works really well with the thick and creamy sauce. You can serve it with any pasta you want – I used linguine but macaroni, pasta shells and fusilli will all work fabulously.

Servings: 2

Ingredients

• 150g linguine
• 30g margarine (I used avocado oil spread from Lidl)
• 2 garlic cloves, minced
• 20g plain flour (approx 2 tbsp)
• 150ml cashew milk
• Juice from 1/2 a lemon
• 1 tbsp nutritional yeast
• Salt & pepper to taste
• Optional: Lemon zest to taste

Method

1. Cook pasta according to instructions and set aside
2. Melt the margarine in a small sauce pan then add the garlic until it starts to sizzle
3. Turn down the heat and gently add in the flour, whisking constantly
4. Once a paste has formed, gradually add on the cashew milk, continuing to whisk
5. Add in the lemon juice (add a little bit at a time so it’s to your taste) and the nutritional yeast. Whisk constantly over the heat for 2 minuites then add your pasta, mix and serve!