Vegan Spaghetti with Alfredo Sauce
Indulge in the creamy, decadent goodness of Vegan Spaghetti with Alfredo Sauce, a plant-based twist on the classic Italian favorite. This recipe features a luscious, dairy-free Alfredo sauce made from blended raw cashews, unsweetened almond milk, and a touch of nutritional yeast for a cheesy flavor, while a hint of lemon juice and garlic adds brightness and depth. Perfect for weeknight dinners or special occasions, this dish comes together in just 35 minutes and can easily be made gluten-free with your choice of spaghetti. Topped with fresh parsley for a vibrant finish, this vegan pasta is a comforting crowd-pleaser that’s as wholesome as it is indulgent.
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Recipe Information
Ingredients
- 12 ounces Spaghetti (gluten-free if needed)
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 3 units Garlic cloves
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 pinch Pinch of nutmeg (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Start by soaking the raw cashews in hot water for 15 minutes. This helps soften them for blending.
While the cashews are soaking, cook the spaghetti according to the package instructions. If you're using gluten-free spaghetti, be sure not to overcook it. Drain and set aside once done.
Drain the soaked cashews and add them to a blender along with the almond milk, nutritional yeast, lemon juice, garlic cloves, olive oil, salt, pepper, and nutmeg if using. Blend until completely smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well incorporated.
Taste the sauce and adjust seasonings as needed (add more salt, pepper, or lemon juice if necessary).
In a large skillet, heat the Alfredo sauce over medium heat until warmed through, stirring occasionally.
Add the cooked spaghetti to the skillet with the sauce and toss to coat the pasta evenly.
Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 10.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 768 mg | 59% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1535 mg | 33% | |
*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.
