This light dish makes a perfect quick lunch. It is packed with veggies and coated in my delicious vegan Alfredo Sauce (no nutritional yeast required).
Why this is the best Vegan Alfredo sauce
The Alfredo Sauce is the star of the show in this dish. Rich, creamy and delicious. It coats the strands of spaghetti and is so creamy you’d never realise it’s vegan. You can whip this Alfredo Sauce up in under half an hour and it works well with so many dishes. I used wholewheat spaghetti for this dish to make it a little healthier. The beauty of this sauce is that it only uses ingredients that you’ll find at your local supermarket. I love nutritional yeast but it can be hard to come by without visiting specialist stores.
This Vegan Alfredo Sauce can be used in so many ways. I love using it in a vegan lasagna and also for Mac n cheese or cauliflower cheese.
The basis of the sauce is the humble cashew. Cashew is a staple in vegan cooking as it has so many amazing uses. It is also nutritious and provide dishes with a great creamy almost dairy-like texture and flavour.
What equipment do I need?
For this dish you’ll need a good high-speed blender like a nutribullet or ninja. I use a ninja 900W blender with great success.
How to make my spaghetti with greens and vegan Alfredo Sauce
The basis of this dish is my yummy vegan Alfredo Sauce. It is easy to whip up. Just soak your cashews for 20 minutes then rinse them. Add these to a blender along with a mixture of flour and water, add in lemon juice, oil, garlic, salt and pepper then blitz for 5 minutes. It really is that easy to make a tasty and vegan Alfredo Sauce.
You can sub the veggies in this dish, for whichever veggies take your fancy.
I used spaghetti for this dish but you can replace with whatever pasta takes your fancy. Linguine and tagliatelle both make good substitutes.