Spaghetti with Creamy Zucchini Sauce

Spaghetti with Creamy Zucchini Sauce


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
  1. In a high speed blender, blend all the ingredients until smooth and silky (2-3 minutes on high speed).
  2. 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.
  3. Leftovers store in an airtight container up to a week in the fridge.
  4. Serve in your favourite Coconut Bowls and enjoy!


Alina | @plantbasedalina | | Plant Based Alina (YouTube)

 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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