Vegan Creamy Lemon Miso Spaghetti is a zesty and indulgent pasta dish, featuring al dente spaghetti coated in a velvety sauce made from a delightful blend of lemon, miso, and creamy plant-based ingredients. The tangy citrus notes harmonize with the umami richness of miso, creating a unique and satisfying flavor profile. This cruelty-free spaghetti not only showcases the versatility of vegan cooking but also offers a sophisticated and comforting dish that captivates the taste buds.
Recipe:
- Soak 1-1/2 cups raw cashews in room temperature water overnight, or in boiling hot water for about 1 hour.
- Cook 1 packet spaghetti (16 ounces), reserving 1 cup pasta cooking water.
- Dissolve 1 tsp mellow miso in 1 tsp water.
For the Sauce:
- Blend on high until smooth: 1-1/2 cups soaked cashews
- 3 tbsp fresh lemon juice
- 1/2 tsp apple cider vinegar
- 1 tsp lemon zest, 2 garlic cloves
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup nutritional yeast
- 1 tsp miso dissolved 1 tsp water
- 1 cup soy milk or other non-dairy milk
- 1-1/2 tsp salt (or to taste).
Instructions:
- Transfer the spaghetti to a large saucepan and add desired amount of sauce.
- Heat on low until the sauce is warmed through.
- Adding pasta cooking water as needed until desired consistency.
- Mix in 2 tbsp chopped fresh dill.
- Add salt and black pepper to taste.
