Vegan Spaghetti with Creamy White Sauce
Dive into a luxurious plate of Vegan Spaghetti with Creamy White Sauce—a plant-based twist on an indulgent classic! This recipe features perfectly cooked spaghetti (gluten-free options available) swirled in a rich, velvety sauce made from blended cashews, unsweetened almond milk, nutritional yeast, and a hint of zesty lemon juice. Infused with garlic and onion powder for depth, this creamy pasta dish is entirely dairy-free yet boasts the satisfying creaminess you'd expect from a traditional white sauce. Ready in just 35 minutes, it's a quick and wholesome choice for weeknight dinners or special occasions. Garnish with fresh parsley for a burst of color and enjoy this simple yet decadent vegan pasta. Perfect for gluten-free diets, vegan enthusiasts, or anyone craving a healthier alternative!
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Recipe Information
Ingredients
- 400 g spaghetti (gluten-free if needed)
- 150 g raw cashews
- 2 cups unsweetened almond milk (or other plant-based milk)
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 3 pieces garlic cloves
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
- 2 cups water (for soaking cashews)
Instructions
Place the raw cashews in a bowl and cover them with 2 cups of water. Let them soak for at least 2 hours, or for a quick soak, pour boiling water over them and let sit for 15 minutes. Drain and set aside.
Cook the spaghetti according to the package instructions. If using gluten-free spaghetti, be sure not to overcook it. Drain and set aside.
In a blender, combine the soaked and drained cashews, unsweetened almond milk, nutritional yeast, fresh lemon juice, garlic cloves, onion powder, salt, and black pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a small amount of additional almond milk to reach your desired consistency.
In a large skillet, heat the olive oil over medium heat. Pour the creamy cashew sauce into the skillet and cook for 3-5 minutes, stirring constantly, until warmed through and slightly thickened.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the creamy white sauce.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Serve warm, garnished with fresh parsley if desired. Enjoy your vegan spaghetti with creamy white sauce!
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 13.0 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1016 mg | 78% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1909 mg | 41% | |
*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.
