Lentil Pasta with Edible Flowers

Lentil pasta dressed with homemade vegan mayonnaise and pumpkin seed oil. Top it off with some edible flowers to brighten up your meal!


  • 150g/5.3 oz Lentil pasta
  • 300g/10.5oz Baby spinach
  • 5 pcs Primrose flowers
  • 1 tsp Pumpkin seed oil
  • 2 tsp Vegan cashew mayonnaise

Cashew mayonnaise

  • 1 cup raw cashews (soaked)
  • 1/4 cup water
  • 1/4 cup nutritional yeast
  • 2 Tbsp lemon juice
  • 1 Tbsp raw apple cider vinegar
  • Himalayan salt to taste
  • Ground ivy herb, chives, pansy flower – cut them in the same ratio in order to get 1 tsp when chopped


  1. Cook lentil pasta for 5-6 minutes (or check instructions on the packaging).
  2. In the meantime make cashew mayonnaise (recipe below).
  3. When the pasta is done, mix it with spinach, primrose, pumpkin oil and mayonnaise.
  4. Add himalayan salt to taste. You can add a little bit of sweetener of your choice too.

Cashew mayonnaise

  1. Add all ingredients into high speed blender and blend until thick and creamy.
  2. Store in the refrigerator for up to 5-7 days.

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