Vegan Cheesy Spaghetti
Elevate your pasta night with this irresistible Vegan Cheesy Spaghetti recipe—a plant-based twist on classic comfort food that’s creamy, flavorful, and completely dairy-free. Featuring a velvety cashew-based cheese sauce infused with nutritional yeast, garlic, paprika, and a splash of lemon juice, this dish delivers a rich, cheesy taste without any animal products. The sauce pairs beautifully with perfectly cooked spaghetti, creating a satisfying meal that's ready in under 45 minutes. Garnished with fresh parsley for a pop of color and herbaceous flavor, this recipe is ideal for vegans, dairy-free eaters, and anyone craving guilt-free indulgence. Perfect for quick weeknight dinners or sharing with friends, Vegan Cheesy Spaghetti is a crowd-pleaser that proves plant-based eating can be comforting and delicious!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams raw cashews
- 60 grams nutritional yeast
- 2 tablespoons lemon juice
- 2 units garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 500 milliliters vegetable broth
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Start by soaking the raw cashews in hot water for at least 15 minutes to soften them. This will help achieve a creamier sauce consistency.
While the cashews are soaking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic cloves, onion powder, garlic powder, paprika, vegetable broth, sea salt, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated. Adjust seasoning with more salt, pepper, or lemon juice if desired.
In a large skillet, heat the olive oil over medium heat. Pour in the cashew cheese sauce and cook, stirring constantly, until it begins to thicken slightly, about 3-5 minutes.
Add the cooked spaghetti to the skillet, tossing it gently with the sauce until well coated. If the sauce is too thick, add a few tablespoons of reserved pasta water to reach your desired consistency.
Serve the vegan cheesy spaghetti immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 20.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3060 mg | 65% | |
*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.
