Creamy spaghetti

What’s better than spaghetti? Spaghetti with a creamy, zesty sauce! Made with plant-based milk, cashews, and nutritional yeast, this sauce comes together easily in a blender and can be adjusted to your preferred thickness.

Preparation

 

  1. Prepare the pasta: Boil a pot of water and cook the spaghetti according to the packet instructions. 
  2. Make the sauce: Boil the cashews until soft (about 10 minutes). In a blender, combine the softened cashews with the remaining ingredients. Blend until smooth.
  3. Combine: Drain the cooked spaghetti, saving a small amount of the cooking water. Toss the spaghetti with the sauce, adding a splash of the reserved water to thin it out if needed.
  4. Finish: Gradually add the plant-based milk, adjusting the amount to reach your desired sauce consistency. For a thicker sauce, use slightly less than the recipe calls for.

Tips

 

For a soft, plant-based cheez, prepare the sauce without adding the plant-based milk. Instead of boiling the cashews, you can also soak them for a few hours or overnight.