Lemon Florentine Spaghetti Cover

Lemon Florentine Spaghetti


Cashews are a multipurpose ingredient in a life of a vegan and the perfect candidate for a white, creamy pasta sauce. For best results, soak cashews overnight in a bowl covered with water so that they become really soft, which is the key for a creamy cashew sauce. Otherwise, you risk ending up with a gritty texture.

Lemon Florentine Spaghetti

Lemn Florentine Spaghetti

Andreea Matei
Cashews are a multipurpose ingredient in a life of a vegan and the perfect candidate for a white, creamy pasta sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 3
Calories 610 kcal


  • High Speed Blender
  • Large Skillet


Cashew Sauce

  • 1 cup cashews soaked overnight
  • 1 1/4 cup water
  • 3 tbsp lemon juice
  • 1/2 tbsp nutritional yeast optional
  • 1/2 tsp salt to taste

Remaining Ingredients

  • 1 medium yellow onion finely chopped
  • 4 clove garlic minced
  • 1 cup white wine
  • 4 cup baby spinach
  • 5 pieces sun-dried tomatoes chopped
  • 200 g spaghetti or gluten-free alternative if needed


  • The first step in making the creamiest cashew sauce is soaking the cashews overnight. An option to speed up the process would be covering cashews in boiling water and letting them sit for 30 minutes or more, depending how much time you have.
    1 cup cashews
  • Cook spaghetti according to package instructions. I prefer them al dente so I might cook them 1 minute under the instructions.
    200 g spaghetti
  • In the meantime, let's prepare the sauce. Add the drained cashews, water, lemon juice, nutritional yeast and salt to a high speed blender and process on high until smooth. There should be no small bits of nuts floating around. The result will be slightly watery right after blending the sauce, but cooking it will thicken it up.
    1 cup cashews, 1 1/4 cup water, 3 tbsp lemon juice, 1/2 tbsp nutritional yeast, 1/2 tsp salt
  • Warm a large skillet over medium - high heat. Add the chopped onion and a splash of water. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for one more minute. Add more water by the tbsp when needed.
    1 medium yellow onion, 4 clove garlic
  • Add the wine and cook until has reduced by half. Then add the cashew sauce, spinach and sun dried tomatoes. Stir until the spinach has wilted and sauce has thicken up. Remove from the heat, taste and adjust flavors.
    1 cup white wine, 4 cup baby spinach, 5 pieces sun-dried tomatoes, 1 cup cashews
  • Toss the cooked pasta with the sauce and garnish with basil, pepper and nutritional yeast. Enjoy!


Full nutrition information and step-by-step mode on the Plantiful app.
Keyword cashew, lemon, spaghetti

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