Vegan Spaghetti Alfredo
Indulge in the creamy, dairy-free deliciousness of Vegan Spaghetti Alfredo, a plant-based twist on a classic Italian favorite. This recipe features a velvety smooth sauce made with blended cashews, unsweetened almond milk, and nutritional yeast for a rich, cheesy flavor—without a hint of dairy. Brightened with fresh lemon juice and garlic, then paired with perfectly cooked spaghetti (or gluten-free pasta), this dish is both comforting and nutritious. Ready in just 30 minutes, it's an ideal weeknight meal that feels gourmet. Garnish with fresh parsley for a pop of color, and enjoy a healthy, satisfying dinner that's 100% vegan! Perfect for those seeking plant-based pasta dishes, creamy dairy-free recipes, or quick vegan dinner ideas.
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Recipe Information
Ingredients
- 16 oz spaghetti (or gluten-free spaghetti, if needed)
- 1 cup raw unsalted cashews
- 1.5 cups unsweetened almond milk (or any plant-based milk)
- 3 tbsp nutritional yeast
- 3 fresh garlic cloves
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.25 cup unsweetened almond milk (extra, if needed for thinning)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Start by soaking the cashews. Place the raw cashews in a bowl, cover them with hot water, and let them soak for 10-15 minutes to soften. This step ensures the sauce will be creamy and smooth.
While the cashews soak, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Once cooked, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
Drain the soaked cashews and add them to a blender or food processor along with 1.5 cups of unsweetened almond milk, nutritional yeast, garlic cloves, lemon juice, olive oil, sea salt, black pepper, onion powder, and garlic powder.
Blend the mixture until completely smooth and creamy. If the sauce is too thick, add extra almond milk, one tablespoon at a time, until it reaches your desired consistency.
In a large skillet, heat the Alfredo sauce over medium-low heat, stirring occasionally. If the sauce thickens too much, use the reserved pasta water to thin it out.
Add the cooked spaghetti to the skillet and toss to evenly coat the pasta in the sauce. Let it heat through for 1-2 minutes.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Serve the Vegan Spaghetti Alfredo immediately, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 13.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 980 mg | 75% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1882 mg | 40% | |
*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.
