Dairy-Free Spaghetti Alfredo
Get ready to indulge in the ultimate comfort food with a twist—this Dairy-Free Spaghetti Alfredo is luxuriously creamy, yet completely plant-based! Perfectly cooked spaghetti (with a gluten-free option) is enveloped in a velvety cashew-based Alfredo sauce, enriched with the nutty essence of nutritional yeast, fresh garlic, and a splash of zesty lemon juice. This family-friendly recipe is not only easy to prepare—taking just 35 minutes from start to finish—but also packed with wholesome ingredients like unsweetened almond milk and extra-virgin olive oil. Garnished with vibrant fresh parsley, this dish is a lighter, dairy-free alternative to the classic that doesn’t skimp on flavor. Whether you're vegan, lactose-intolerant, or simply seeking a healthier pasta night, this spaghetti Alfredo is bound to become a new favorite.
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Ingredients
- 12 oz Spaghetti (gluten-free if needed)
- 1 cup Raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 3 count Garlic cloves (minced)
- 2 tbsp Olive oil (extra-virgin is preferred)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Onion powder
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 cup Water (reserved from pasta cooking)
Directions
Step 1
Begin by soaking the cashews for 4-6 hours in water, or boil them for 15 minutes for a quicker option. Drain and set aside.
Step 2
Cook the spaghetti according to the package instructions. Reserve 1 cup of the pasta water before draining, and set the cooked spaghetti aside.
Step 3
In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, minced garlic, olive oil, salt, black pepper, and onion powder. Blend until smooth and creamy. If the sauce is too thick, add a splash more almond milk or a bit of reserved pasta water to thin it out as desired.
Step 4
Heat a large pan over medium heat. Pour the blended Alfredo sauce into the pan and heat it gently, stirring frequently, until warmed through. If the sauce thickens too much, stir in small amounts of the reserved pasta water to reach your preferred consistency.
Step 5
Add the cooked spaghetti to the pan and toss it with the Alfredo sauce until well-coated.
Step 6
Serve the Dairy-Free Spaghetti Alfredo hot, garnished with chopped fresh parsley for a burst of color and flavor. Enjoy your creamy, dairy-free meal!
Nutrition Facts
| Serving size | (1172.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1699.2 |
| Total Fat 94.1g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2657.7mg | 0% |
| Total Carbohydrate 165.9g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 13.5g | |
| Protein 56.5g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 781.8mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1753.4mg | 0% |
Source of Calories