Description
A rich and creamy dairy-free cashew Alfredo sauce coats spaghetti, topped with sweet cherry tomatoes and crispy anchovies for the perfect balance of comfort and bold flavor.
Ingredients
Scale
- 1 cup raw cashews, soaked
- 12 ounces dry spaghetti
- 1 cup cherry tomatoes, halved
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 small tin anchovies (about 2 ounces), drained
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil a large pot of salted water. Cook spaghetti according to package instructions. Drain and reserve 1/2 cup pasta water.
- While pasta cooks, sauté cherry tomatoes in 1 tablespoon olive oil until blistered. Remove and set aside.
- In a blender, combine soaked cashews, garlic, lemon juice, nutritional yeast, 1/2 teaspoon salt, and 1/2 cup water or pasta water. Blend until smooth and creamy.
- Return cooked pasta to the pot. Pour in cashew Alfredo sauce and toss to coat, adding reserved pasta water as needed for texture.
- In a skillet, heat remaining olive oil. Fry anchovies for 1–2 minutes per side until crispy.
- Add tomatoes back to pasta and toss gently. Top with crispy anchovies and chopped parsley.
- Serve warm with extra black pepper and a sprinkle of parsley.
Notes
- Soak cashews in hot water for 20 minutes if short on time.
- Use high-speed blender for the smoothest sauce.
- Adjust salt after adding anchovies—they add natural saltiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg