Dairy-Free Spaghetti with Alfredo Sauce
Creamy, decadent, and entirely dairy-free, this Dairy-Free Spaghetti with Alfredo Sauce is a game-changer for plant-based pasta lovers! Featuring a silky-smooth sauce made from soaked cashews, unsweetened coconut milk, nutritional yeast, and fresh garlic, this recipe replicates the rich, cheesy depth of traditional Alfredo while remaining completely vegan. Freshly squeezed lemon juice adds brightness, while a hint of olive oil introduces a luscious texture. Perfectly cooked dairy-free spaghetti absorbs the flavorful sauce beautifully, and a sprinkle of fresh parsley completes each plate with a pop of color and freshness. With just 20 minutes of prep and 15 minutes of cook time, this quick and satisfying dish is ideal for weeknight dinners or special occasions. Add this irresistible vegan pasta recipe to your collection today!
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Recipe Information
Ingredients
- 12 ounces Spaghetti (dried, dairy-free)
- 1 cup Raw cashews
- 1.5 cups Unsweetened coconut milk (canned)
- 3 tablespoons Nutritional yeast
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Water (for soaking cashews)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the raw cashews in a medium bowl and cover with 2 cups of water. Let soak for at least 1 hour. For a quicker option, soak the cashews in hot water for 20 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Drain the soaked cashews and transfer them to a blender or food processor. Add the coconut milk, nutritional yeast, garlic, lemon juice, olive oil, salt, and black pepper. Blend until completely smooth and creamy, about 1–2 minutes.
In a large skillet over medium heat, pour the blended Alfredo sauce and cook for 3–5 minutes, stirring frequently, until heated through and slightly thickened. If the sauce is too thick, add a few tablespoons of reserved pasta water to reach your desired consistency.
Add the cooked spaghetti to the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the sauce.
Serve the Dairy-Free Spaghetti with Alfredo Sauce immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 20.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2079 mg | 44% | |
*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.
