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Cashew Cream Spaghetti

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By now, I have experienced the benefits of veganism first hand. When done right, a few weeks on a vegan diet can boost your mood, energy levels, and combined with a regular amount of exercise can have you shedding the pounds quicker than you realize. One run-in I’ve had with the diet, however, is how empty it leaves me feeling without dairy. I love my cheese and creamy dishes.

Nutritional yeast is a perfect vegan alternative for cheese when it comes to flavor, but that creamy consistency from carbonara or any melted cheese dish is hard to find. My mushroom spaghetti recipe from an earlier post on this blog did give that creamy texture in the end, but my cashew cream sauce did one up on that. This is honestly one of the most satisfying dinners I’ve created and tasted along with my recent vegan venture, and I want you to tell me what you think about it.
Cooking tip: I like my pasta al dente (which means slightly undercooked to give it a greater bite), but if you don’t want to take any risks – be sure to boil off your spaghetti/pasta in a separate pot of boiling water – based on cooking instructions – and adding it to the rest of the mixture once fully cooked through.

Recipe reposted with kind permission of Ryan The Food Anatomist



    Step 1

    Pre-soak the cashew nuts in water for 1-3 hours (however much time permits).

    Step 2

    Peel and chop the onion, garlic, sweet potato, and tomatoes.

    Step 3

    Fry off all of the previous vegetable except for the garlic.

    Step 4

    Create your sauce in the meantime by draining and adding the cashews, garlic, tomato passata, honey, salt, pepper and oregano to a blender and blitzing well.

    Step 5

    Add the sauce to the frying pan along with the water and spaghetti.

    Step 6

    Place the lid over the pan and allow to boil and cook off. Stir frequently and add as much water as you need so as not to let the cashew sauce burn.

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