Dairy-Free Spaghetti Alfredo
Creamy, comforting, and entirely plant-based, this Dairy-Free Spaghetti Alfredo is a game-changer for anyone seeking a rich and velvety pasta dish without dairy. Made with a luscious cashew-based sauce, unsweetened almond milk, and nutrient-packed nutritional yeast, this recipe delivers all the creaminess you crave without the heaviness. Brightened with fresh lemon juice, minced garlic, and a hint of onion powder, every bite is packed with flavor. Perfect for weeknight dinners or special occasions, this dish comes together in just 35 minutes and is naturally gluten-free if you opt for gluten-free spaghetti. Garnish with fresh parsley for a flavorful finish, and enjoy this satisfying, plant-based twist on a classic! Keywords: dairy-free Alfredo, vegan pasta, cashew Alfredo sauce, plant-based Italian recipe.
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Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free if needed)
- 1 cup Raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 3 count Garlic cloves (minced)
- 2 tbsp Olive oil (extra-virgin is preferred)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Onion powder
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 cup Water (reserved from pasta cooking)
Instructions
Begin by soaking the cashews for 4-6 hours in water, or boil them for 15 minutes for a quicker option. Drain and set aside.
Cook the spaghetti according to the package instructions. Reserve 1 cup of the pasta water before draining, and set the cooked spaghetti aside.
In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, minced garlic, olive oil, salt, black pepper, and onion powder. Blend until smooth and creamy. If the sauce is too thick, add a splash more almond milk or a bit of reserved pasta water to thin it out as desired.
Heat a large pan over medium heat. Pour the blended Alfredo sauce into the pan and heat it gently, stirring frequently, until warmed through. If the sauce thickens too much, stir in small amounts of the reserved pasta water to reach your preferred consistency.
Add the cooked spaghetti to the pan and toss it with the Alfredo sauce until well-coated.
Serve the Dairy-Free Spaghetti Alfredo hot, garnished with chopped fresh parsley for a burst of color and flavor. Enjoy your creamy, dairy-free meal!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 782 mg | 60% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
