Vegan Spinach Alfredo
Indulge in a creamy and luscious Vegan Spinach Alfredo that’s as comforting as it is nourishing! This dairy-free twist on the classic alfredo sauce features a silky blend of soaked cashews, nutritional yeast, garlic, and a touch of lemon juice for a tangy, cheesy flavor—without any cream or butter. Fresh spinach brings a vibrant pop of color and a boost of nutrients, while your choice of pasta soaks up the velvety, cashew-based sauce. With just 15 minutes of prep time, this plant-based alfredo is quick, satisfying, and perfect for weeknight dinners or special occasions. Serve it as is or top it with a sprinkle of nutmeg or extra nutritional yeast for added richness. Rich in flavor, packed with wholesome ingredients, and entirely vegan, this recipe is destined to become a household favorite! Keywords: vegan alfredo, spinach pasta, dairy-free alfredo, cashew cream sauce, plant-based dinner.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 1.5 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 3 large Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 5 cups Fresh spinach
- 12 oz Pasta (fettuccine, linguine, or your choice)
- 4 cups Water
- 1 pinch Optional: pinch of nutmeg
Instructions
Place the raw cashews in a small bowl and cover with hot water. Let them soak for at least 10 minutes to soften.
While the cashews soak, bring a large pot of water to a boil. Salt the water generously and cook the pasta according to package instructions. Reserve 1 cup of pasta cooking water before draining.
In a blender, combine the soaked cashews (drain and rinse first), nutritional yeast, plant-based milk, garlic, lemon juice, salt, black pepper, and a pinch of nutmeg (if using). Blend on high until smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2 minutes.
Reduce the heat to low and pour the blended cashew sauce into the skillet with the spinach. Stir to combine and cook for 2-3 minutes until warmed through. Add a splash of reserved pasta water if the sauce is too thick.
Add the cooked pasta to the skillet, tossing it gently with the sauce until evenly coated. If needed, thin the sauce further with additional pasta water, 1 tablespoon at a time.
Taste and adjust seasoning, adding more salt or pepper if desired.
Serve the Vegan Spinach Alfredo immediately, garnished with extra nutritional yeast or freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 10.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 752 mg | 58% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1544 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.
