Vegan Spinach & Artichoke Alfredo Ⓥ


  • 1 pound pasta of choice, I used Eat Banza
  • 1 14.5-ounce can artichoke hearts, chopped roughly
  • 2 big handfuls of spinach

For the Sauce:

  • 2 Tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup cashews, soak in hot water for 30 minutes
  • 3/4 cup plant milk
  • 1 tbsp lemon juice
  • 1 tsp white miso paste
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper


  • Add 1 tbsp of olive oil to a large pot on low-medium heat.
  • Sauté onions for about 8-10 minutes, until tender & translucent. Add the garlic & cook for about 30 seconds, until fragrant.
  • Remove the onion & garlic from the heat & and it to a high-speed blender with remaining sauce ingredients. Blend until smooth.
  • Meanwhile, cook the pasta according to the package instructions. Reserve 1 cup of pasta water & drain the rest.
  • In the same pot from the sauce, heat the remaining tbsp olive oil & chopped artichokes, sautéing for 5 minutes.
  • Add the blended sauce back to the pot with the spinach. Stirring for 1-2 more minutes until the spinach is wilted.
  • Add the cooked pasta & reserved pasta water to the pot with the sauce & stir to combine well.
  • Serve warm. I like to add sriracha or any fresh herbs of choice.

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