Vegan Spaghetti with Cream Sauce
Indulge in the creamy, satisfying flavors of Vegan Spaghetti with Cream Sauce, a plant-based twist on a classic comfort dish. This recipe features a luscious cashew cream sauce, blended to perfection with nutritional yeast, fresh lemon juice, and garlic for a rich and savory depth. The addition of unsweetened plant-based milk ensures a silky texture, while subtle notes of nutmeg enhance the flavor profile. Quick and easy to prepare, this dish comes together in under 35 minutes, making it perfect for busy weeknights or an elegant dinner. Serve topped with vibrant chopped parsley for a pop of freshness, and enjoy a meal that’s not only vegan-friendly but wholly indulgent. Whether you're new to plant-based cuisine or a seasoned pro, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 12 ounces Spaghetti (check for vegan-friendly)
- 1 cup Raw cashews
- 1.5 cups Unsweetened plant-based milk (such as almond, oat, or soy)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 2 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional, for added depth)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 cups Water (for soaking cashews)
Instructions
Place raw cashews in a bowl and cover with 2 cups of water. Allow to soak for at least 4 hours or preferably overnight. For a quicker option, soak cashews in very hot water for 30 minutes.
Cook the spaghetti according to the package instructions. Drain and set aside, reserving 1 cup of pasta cooking water.
Drain and rinse the soaked cashews, then add them to a blender along with the plant-based milk, nutritional yeast, lemon juice, salt, pepper, and nutmeg (if using). Blend until smooth and creamy.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour the cashew cream sauce into the skillet with the garlic and stir to combine. Cook for 3-5 minutes, stirring frequently, until the sauce is heated through. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Add the cooked spaghetti to the skillet and toss to coat the noodles evenly in the sauce.
Serve immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 536 mg | 41% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1504 mg | 32% | |
*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.
