Vegan pasta al limone with cheesy macadamia nut crumble

Vegan pasta al limone with cheesy macadamia nut crumble


12 ounces linguine or spaghetti pasta
1 cup raw macadamia nuts, soaked in water for at least 8 hours, drained, and rinsed (120g before soaking)
3/4 cup water
1 tablespoon nutritional yeast
1 teaspoon fine salt
3 tablespoons freshly squeezed lemon juice
2 cloves garlic
1 tablespoon lemon zest
Fresh, chopped parsley leaves
For the cheesy macadamia nut crumble:
1/2 cup raw macadamia nuts (60g)
1/4 cup nutritional yeast
1/4 teaspoon fine salt


  1. Bring a large pot of salted water to a boil. Add the pasta. Cook according to package instructions, until the pasta is al dente.

  2. While the water boils and pasta cooks, make the macadamia nut crumble. Place the macadamia nuts in a food processor fitted with the S blade. Process the nuts for about 15-30 seconds, or until they’re coarsely and evenly ground. Add the nutritional yeast and salt. Pulse a few times to combine. Set the crumble aside.

  3. Next, make the pasta sauce by blending the soaked, drained, and rinsed macadamia nuts, water, nutritional yeast, salt, lemon juice, and garlic together in a high speed blender till smooth.

  4. When the pasta is cooked al dente, drain it, reserving 1 1/2 cups of pasta water. Add the pasta back to the pot you cooked it in. Add the pasta water and cream sauce. Cook over low heat, stirring as you go, until the pasta is warm, creamy, and saucy (about 2 minutes). Taste and adjust salt, freshly ground pepper, and lemon as needed.

  5. Plate the pasta and top each portion with a couple tablespoons of the crumble, along with a tablespoon of chopped fresh parsley and a pinch of lemon zest. Enjoy!