This dish makes for a great mid-week meal that uses just 10 base ingredients, can be made in under 30 minutes and is dairy-free, vegan, and can be made oil-free, gluten-free, and nut-free! Squeeze the lemon into the pasta and add salt and pepper, to taste. Add the to the lemon cream sauce along with the vegan parmesan. Add the cream cheese, nutritional yeast, Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Stir while adding until your sauce is smooth and creamy. You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese. NOM) chocolate cupcakes with peppermint frosting, or.. This cashew-based vegan alfredo sauce has a rich creamy flavor that is delicious on pasta, baked potatoes, and even roasted vegetables. ... lemon ricotta cheesecake with blueberry white wine sauce (omgomgomg…. Amazingly, it can be made in only 10-minutes flat! This lemon pasta (aka Pasta al Limone) is creamy, citrusy, and refreshing, perfect for any time of the year. Rich, creamy, and tangy, this pasta sauce is delicious, versatile, and quick.