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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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
Directions
Step 1
Place the raw cashews in a small bowl and cover with hot water. Let them soak for at least 10 minutes to soften.
Step 2
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.
Step 3
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.
Step 4
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2 minutes.
Step 5
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.
Step 6
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.
Step 7
Taste and adjust seasoning, adding more salt or pepper if desired.
Step 8
Serve the Vegan Spinach Alfredo immediately, garnished with extra nutritional yeast or freshly cracked black pepper, if desired.
Nutrition Facts
| Serving size | (2020.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1595.1 |
| Total Fat 84.4g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2761.9mg | 0% |
| Total Carbohydrate 163.3g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 10.0g | |
| Protein 55.7g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 752.0mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1544.3mg | 0% |
Source of Calories