Pretty Wild Vegan

Creamy Lemon Garlic Sauce for Noodles or Salad

Cashew cream, garlic, and lemon dance together in this light and full flavored sauce.

Course: Lunch, Main Course, Salad

Cuisine: Original, Vegan 

Servings: 4 servings


  • Measuring Cups and Spoons
  • sauce pan with lid


  • 1 cup coconut milk yogurt plain, unsweetened
  • 1 tsp  lemon juice fresh squeezed 
  • ½ tsp  garlic fresh pressed or minced fine
  • ½ tsp TsarDust Memories Russian Style Seasoning from Penzey’s Spices
  • ⅛ tsp lemon zest
  • salt to taste


  1. Put all ingredients in a small saucepan on lowest heat setting, stir continuously to combine and avoid burning. Remove from heat while cooking if necessary. Heat thoroughly but DO NOT ALLOW TO BOIL. Taste to balance flavors. The sauce will be slightly tart and light.
  2. Serve over parboiled zucchini noodles or other pasta.
  3. Garnish with *sliced grape tomatoes *crushed red pepper flakes (I LOVE chili piquin variety peppers for this because of their smokey, roasted flavor) *smoked black sesame seeds*fresh basil leaves
  4. Store leftovers covered in refrigerator for up to 1 week. Over low heat, add small amounts of water, a teaspoon at a time, as needed to reheat.
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