Springtime always feels like a breath of fresh air in our kitchen. After months of cozy stews and hearty bakes, we’re more than ready for something green, bright, and alive with flavor. That’s exactly what inspired this wild garlic gnocchi with lemon cashew cream—a creamy, vibrant, plant-based recipe that captures the essence of the season in every bite. This dish is perfect for a vegan Easter brunch, a springtime dinner with friends, or just a cozy weeknight meal when you’re craving something a little extra special (but still easy to make).
🌱 The Inspiration: Wild Garlic Season & Kitchen Experiments
Every year, when the wild garlic starts popping up in local markets—or better yet, on a forest walk—it feels like nature is sending us a delicious little signal: it’s time to get creative in the kitchen. We first stumbled upon wild garlic (also called ramsons) while hiking one spring and were totally captivated by its subtle garlicky aroma and vibrant green color. Back home, we knew we had to build a dish around it.
And what could be better than homemade vegan gnocchi infused with fresh wild garlic? It’s soft, pillowy, and full of earthy spring flavor. We’ve found that combining it with a zesty lemon cashew sauce makes the whole thing feel luxurious, without being heavy.
🌿 Why We Love This Plant-Based Gnocchi Recipe 💚
Not only is this gnocchi naturally vegan, it’s also made with clean, wholesome ingredients. No eggs, no cheese—just potatoes, flour, and nature’s green gold: wild garlic.
🍋 Let’s Talk About That Lemon Cashew Cream
This sauce is where the magic really happens. We’re obsessed with creamy vegan sauces that don’t rely on dairy, and this one is a shining example. Soaked cashews are blended until silky smooth, then brought to life with fresh lemon juice, lemon zest, and a hint of garlic. It’s the perfect complement to the wild garlic gnocchi—bright and tangy, yet rich enough to feel indulgent.
Plus, it’s incredibly versatile. We’ve used this sauce on everything from pasta to roasted veggies, and even as a dip for crackers when no one’s looking.
💡 Meal Prep Friendly & Weeknight-Approved 🍽️
While homemade gnocchi sounds like a weekend-only affair, this recipe is surprisingly simple. You can prepare the dough ahead of time, store it in the fridge, and just roll and cook when you’re ready. The vegan lemon cashew sauce also keeps beautifully in the fridge for a few days, making this a great make-ahead vegan dinner idea.
🥂 Elegant Enough for Guests, Easy Enough for You
Whenever we want to impress without stress, this is one of our go-to dishes. The colors alone—vibrant green gnocchi with creamy, golden sauce—make for a stunning plate. Add a handful of fresh herbs, maybe a sprinkle of toasted pine nuts, and you’ve got a meal that feels restaurant-worthy, but is totally achievable at home. We’ve even served this at a spring dinner party and had everyone asking for the recipe before dessert.
🍷 Pro Tip: Pair It with a Crisp White Wine
To really lean into the spring vibes, we love pairing this dish with a dry white wine like Sauvignon Blanc or Pinot Grigio. The citrusy notes in the wine echo the lemon in the sauce and cut through the creaminess perfectly. A match made in vegan heaven.
🌼 Picnic-Perfect & Lunchbox-Ready Too!
This wild garlic gnocchi with lemon cashew sauce doesn’t just shine fresh from the pan—it’s also amazing as a cold pasta salad or picnic dish. Toss the gnocchi in a little olive oil and lemon zest, pack it into a container, and take it with you. Instant spring happiness.
💬 Join the Wild Garlic Gnocchi Fan Club
Have you tried making wild garlic gnocchi before? Or do you have another go-to vegan spring dinner recipe? We’d love to hear about it! Drop your thoughts in the comments or tag us on Instagram (@veggievibesandvines) with your gorgeous green plates. We’re all about celebrating seasonal plant-based food together.
Ingredients
For the Gnocchi:
- 500 g floury potatoes e.g., Russet, peeled and boiled
- 100 g flour plus extra for dusting
- 1/2 tsp salt
- 1 small handful wild garlic leaves finely chopped
For the Lemon Cashew Cream:
- 100 g raw cashews soaked in hot water for 15 minutes
- 150 ml water
- Zest and juice of 1 lemon
- 1 tbsp nutritional yeast
- 1 small garlic clove
- Salt and pepper to taste
For Serving:
- 2 tbsp pine nuts toasted
- Fresh wild garlic or basil optional, for garnish
- Olive oil drizzle optional
Instructions
- Make the Gnocchi Dough: Mash boiled potatoes while still warm, then let cool slightly.
- Mix in flour, salt, and finely chopped wild garlic until a soft dough forms.
- Knead gently on a floured surface until smooth (don’t overwork).
- Roll into long ropes and cut into small pillows. Optional: press with a fork for ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil.
- Cook gnocchi in batches for 2–3 minutes or until they float.
- Remove with a slotted spoon and set aside.
- Make the Lemon Cashew Cream: Drain soaked cashews and blend with water, lemon zest and juice, garlic, nutritional yeast, salt, and pepper until smooth and creamy.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast pine nuts until golden (2–3 minutes). Stir constantly to avoid burning.
- Assemble and Serve: Warm the cashew cream in a pan (add a splash of water if too thick).
- Gently toss gnocchi in the sauce.
- Plate and top with toasted pine nuts, extra wild garlic, and a drizzle of olive oil if desired.
Notes
- Substitute wild garlic with spinach and a clove of garlic if it’s out of season.
- For a gluten-free version, use GF flour and check the consistency of the dough.
- You can make the gnocchi ahead of time and freeze before boiling.
Frequently Asked Questions About Our Wild Garlic Gnocchi with Lemon Cashew Cream
🌿 What Is Wild Garlic and Where Can I Find It?
Wild garlic (also known as ramps or ramsons) has a mild garlicky flavor and grows in the spring. You can forage it if you’re confident in identifying it, or look for it at farmers’ markets and specialty grocery stores during its short season.
🥔 Can I Use Store-Bought Gnocchi Instead of Homemade?
Absolutely! While homemade gnocchi gives the softest, fluffiest texture, store-bought gnocchi works perfectly if you’re short on time. Just make sure it’s vegan if needed—some brands may contain eggs or dairy.
🌱 Is the Lemon Cashew Cream Sauce Vegan?
Yes, it’s 100% vegan! The sauce is made from soaked cashews, fresh lemon juice, garlic, and seasonings—blended until smooth and creamy. It’s a dairy-free, luscious alternative to traditional cream sauces.
🍋 Can I Substitute the Cashew Cream?
If you’re allergic to cashews or want another option, you can try using silken tofu, sunflower seeds, or a vegan yogurt base instead. Adjust lemon and seasoning to taste for a similar bright, creamy effect.
🔥 Can I Reheat This Dish?
Yes! Gnocchi with sauce can be gently reheated in a pan over low heat with a splash of water or plant-based milk to loosen the sauce. Avoid microwaving if possible, as it may change the texture.
🌼 Is This a Good Dish for Spring Gatherings?
Definitely! With seasonal wild garlic and the zesty lemon cream, this dish is light, flavorful, and visually stunning—perfect for spring dinners, brunches, or al fresco meals.
This Wild Garlic Gnocchi with Lemon Cashew Cream is a celebration of spring produce and creamy, comforting flavors—all while staying completely plant-based and satisfying!
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