Perfectly cooked spaghetti with creamy white sauce made with zucchini and cashews. This is a great plant-based version to alfredo or bechamel. The cashew made it so creamy and thick, perfect for coating the pasta.
1/2 cup raw cashews
1 zucchini, chopped into chunks (peeling is optional)
juice of half a lemon
1 tsp sea salt
1 tsp garlic powder
1 tsp italian herb blend
1 1/2 cups of filtered water
In a high speed blender, blend all the ingredients until smooth and silky (2-3 minutes on high speed).
Serve over pre-cooked pasta, salad, cooked grains, roasted veggies or add it into soup. This recipe is enough for 12 servings of pasta. Half the recipe for 6 pasta servings.
Leftovers store in an airtight container up to a week in the fridge.
My name is Alina and I am a plant-based food and lifestyle content developer and photographer based in New York City. I am certified in Plant-Based Nutrition by the T. Colin Campbell Center for Nutrition Studies with a degree in Psychobiology from UCLA. Additionally, I hold a master's degree in biochemistry & molecular biology, but my passion lies in inspiring individuals to live mindfully through a holistic plant-based lifestyle. Lots of love, always! xo
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