Vegan Spaghetti Alfredo

Indulge in the creamy decadence of Vegan Spaghetti Alfredo, a plant-based twist on the beloved classic that’s both comforting and wholesome. This recipe features a lusciously smooth Alfredo sauce made from blended cashews, unsweetened almond milk, and nutritional yeast, delivering a rich and cheesy flavor without any dairy. Garlic, onion powder, and a splash of fresh lemon juice elevate the dish with bold, zesty undertones, while olive oil adds a silky finish. Perfect for weeknight dinners, this vegan pasta comes together in just 30 minutes and can easily be made gluten-free by swapping the spaghetti. Top it off with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy a creamy pasta dish that’s indulgent yet guilt-free.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 16 oz spaghetti (or gluten-free spaghetti, if needed)
• 1 cup raw unsalted cashews
• 1.5 cups unsweetened almond milk (or any plant-based milk)
• 3 tbsp nutritional yeast
• 3 fresh garlic cloves
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.25 cup unsweetened almond milk (extra, if needed for thinning)
• 2 tbsp fresh parsley (optional, for garnish)

Directions

Step 1

Start by soaking the cashews. Place the raw cashews in a bowl, cover them with hot water, and let them soak for 10-15 minutes to soften. This step ensures the sauce will be creamy and smooth.

Step 2

While the cashews soak, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Once cooked, reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

Step 3

Drain the soaked cashews and add them to a blender or food processor along with 1.5 cups of unsweetened almond milk, nutritional yeast, garlic cloves, lemon juice, olive oil, sea salt, black pepper, onion powder, and garlic powder.

Step 4

Blend the mixture until completely smooth and creamy. If the sauce is too thick, add extra almond milk, one tablespoon at a time, until it reaches your desired consistency.

Step 5

In a large skillet, heat the Alfredo sauce over medium-low heat, stirring occasionally. If the sauce thickens too much, use the reserved pasta water to thin it out.

Step 6

Add the cooked spaghetti to the skillet and toss to evenly coat the pasta in the sauce. Let it heat through for 1-2 minutes.

Step 7

Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.

Step 8

Serve the Vegan Spaghetti Alfredo immediately, garnished with fresh parsley, if desired.

Nutrition Facts

Serving size	(1088.7g)

Amount per serving	% Daily Value*
Calories	1825.2

Total Fat 88.9g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2664.8mg	0%
Total Carbohydrate 205.1g	0%
Dietary Fiber 18.7g	0%
Total Sugars 13.1g
Protein 66.3g	0%

Vitamin D 175.0IU	0%
Calcium 910.8mg	0%
Iron 18.4mg	0%
Potassium 1897.8mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 14.1%

Carbs: 43.5%