You will need two to three large lemons to make half a cup of lemon juice. Try and use organic lemons so you can also zest them. The zest adds more complex flavor to this dish, and you don't want to miss out on it. The rest of the sauce is made with extra virgin olive oil, vegan cashew parm, salt, pepper, and an optional ingredient--vegan mayo. I like using the mayo because it makes the lemon sauce creamy and mellows the lemon flavor down just a little without taking away from its richness. You can leave it out altogether. I used both parsley and basil this time in the pasta because I had a little bit of both. You can go with either, but I really love the sweetness of basil in this dish. Once you have all your ingredients, just place them in a bowl and whisk, then stir in the pasta. Don't forget to reserve some pasta water to add to the sauce.