Vegan Spaghetti with Meatballs and Cheese

Dive into a comforting bowl of Vegan Spaghetti with Meatballs and Cheese, a plant-based twist on the classic favorite. This recipe features tender, flavorful vegan meatballs made with plant-based ground meat, seasoned to perfection with herbs and spices, and bound together with a flaxseed "egg." A rich, aromatic tomato sauce infused with fresh basil pairs beautifully with gluten-free or traditional spaghetti, while a creamy, dairy-free cheese sauce—crafted from cashews, nutritional yeast, and a touch of lemon juice—takes this dish to the next level. Perfect for weeknight dinners or impressing guests, this hearty, vegan-friendly meal is easy to make and satisfies every comfort food craving. Garnish with extra basil for a fresh, vibrant finish!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (gluten-free if preferred)
• 2 tbsp Olive oil
• 8 oz Plant-based ground meat
• 1 cup Breadcrumbs (gluten-free if needed)
• 1 tbsp Ground flaxseeds
• 3 tbsp Water (for flax egg)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 28 oz Crushed tomatoes
• 5 Fresh basil leaves
• 0.25 cup Nutritional yeast
• 0.5 cup Raw cashews (soaked for 4 hours or boiled for 10 minutes)
• 0.5 cup Unsweetened plant-based milk
• 1 tbsp Lemon juice
• 1 Garlic clove

Directions

Step 1

Prepare the flax egg by mixing ground flaxseeds with 3 tablespoons of water in a small bowl. Let it sit for 5 minutes until it thickens.

Step 2

In a large mixing bowl, combine the plant-based ground meat, breadcrumbs, garlic powder, onion powder, dried oregano, salt, black pepper, and the prepared flax egg. Mix thoroughly.

Step 3

Using your hands, form the mixture into small 1.5-inch meatballs. Set aside on a plate.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 7-10 minutes. Remove from the skillet and set aside.

Step 5

In the same skillet, heat 1 tablespoon of olive oil and add the crushed tomatoes. Stir in the fresh basil leaves, salt, and pepper to taste. Let the sauce simmer for 10-15 minutes.

Step 6

Cook the spaghetti according to package instructions. Drain and set aside.

Step 7

For the vegan cheese sauce, blend the soaked or boiled cashews, nutritional yeast, plant-based milk, lemon juice, garlic clove, and a pinch of salt in a high-speed blender until smooth and creamy.

Step 8

To serve, divide the cooked spaghetti into bowls. Top each serving with the tomato sauce, vegan meatballs, and a drizzle of the vegan cheese sauce.

Step 9

Garnish with extra fresh basil leaves, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1987.1g)

Amount per serving	% Daily Value*
Calories	2492.3

Total Fat 113.0g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2925.5mg	0%
Total Carbohydrate 290.0g	0%
Dietary Fiber 38.6g	0%
Total Sugars 35.0g
Protein 103.1g	0%

Vitamin D 50IU	0%
Calcium 865.5mg	0%
Iron 38.1mg	0%
Potassium 4243.7mg	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: 39.3%

Protein: 15.9%

Carbs: 44.8%