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.
Ingredients
Calories:
770
Protein:
23
g
- 3.5 oz spaghetti
- 0.666 cups cashews
- 2.0 garlic cloves, minced
- 3.0 tbsp. nutritional yeast
- .5 zest and juice lemon
- 1.0 tbsp. olive oil
- handful of fresh dill
- 7.0 cups plant-based milk
Preparation
- Prepare the pasta: Boil a pot of water and cook the spaghetti according to the packet instructions.
- 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.
- 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.
- 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.
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