With a quick and easy cashew “Parmesan,” this classic Italian pasta is transformed into a simple and delicious vegan version.

Directions:

  1. Pasta: In large pot of boiling water, cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Cashew Parmesan: Meanwhile, in food processor, mix together cashews, nutritional yeast, garlic powder and salt until ground. Set aside.
  3. Toss together pasta, reserved cooking liquid, olive oil, pepper and Cashew Parmesan until pasta is well coated.

Tips:

  • You can find nutritional yeast in some grocery stores, health food stores or bulk food stores.
  • Sprinkle with chopped fresh parsley or chives if desired.
  • You can find nutritional yeast in some grocery stores, health food stores or bulk food stores. Sprinkle with chopped fresh parsley or chives if desired.

Makes: 2 servings. Per serving: 530 calories, 29 g fat, 4.5 g saturated fat, 0 mg cholesterol, 260 mg sodium, 54 g carbohydrate, 3 g fiber, 3 g sugars, 14 g protein

A Pasta Fits original recipe.

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