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Vegan Alfredo with Veggies
Vegan Alfredo with Veggies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Healthier vegan Alfredo spaghetti with creamy sauce made from veggies, not dairy.
Ingredients:
  • 0.33333334326744 cup unsalted raw cashews
  • 2 tablespoons olive oil, divided
  • 2 cups sliced button mushrooms
  • 0.5 (16 ounce) package whole grain spaghetti
  • 0.5 cup frozen peas and carrots
  • 2 cups fresh spinach
  • 1.25 cups water
  • 0.25 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper, or more to taste
  • 1 teaspoon lemon zest, or to taste
Instructions:
  • Place the cashews in a small bowl and cover them with boiling water. Let them soak, covered, for 20 minutes. Then, simply drain, rinse, and drain once more.
  • In a large skillet over medium heat, sizzle 1 tablespoon of oil, then sauté mushrooms until golden brown, approximately 5 minutes, stirring occasionally.
  • While waiting, bring a generously salted large pot of water to a boil. Cook spaghetti in the boiling water until al dente, for about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return the pasta to the pot and mix in mushrooms and spinach. Cook over low heat until spinach is wilted, stirring regularly.
  • Thoroughly combine 1 1/4 cups water and flour in a small saucepan until smooth. Cook over medium heat, stirring regularly, until it turns golden and reaches a pourable consistency, approximately 3 minutes.
  • Combine the flour mixture with soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and the remaining 1 tablespoon of oil in a blender. Blend until the mixture is smooth.
  • Drizzle sauce over pasta blend, garnish with extra pepper and lemon zest.

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