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Vegan Baked White Sauce Spaghetti
Lisa

Vegan Baked White Sauce Spaghetti

A Vegan and gluten free Baked White Sauce Spaghetti that is a great alternative to a red sauce baked spaghetti.
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Prep Time 30 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

White Sauce
  • 1 Cup Raw Cashews
  • 1 tsp Lemon Juice
  • 2 Cups Water
  • 1 tsp Miso
  • 1 Tbsp Oil I have used olive or avocado oil.
  • 1 tsp Corn Starch
  • 1/2 Cup Unsweetened Plain Plant Based Milk I used a almond milk. Use your favorite plant based milk.
  • Salt and Pepper to taste.
Dish
  • 1 10 oz. package Spaghetti Noodles I used a gluten free spaghetti noodle in my dish.
  • 1 10 oz. tub Fresh Mushrooms Portabella, crimini, shiitake, and white button mushrooms can be used.
  • 3 Cups Fresh Spinach
  • 1 Onion Use your favorite onion. I used a vidalia onion in this dish.

Equipment

  • 1 High Speed Blender
  • 1 13 x 9 inch Glass Baking Dish

Method
 

Making the white sauce
  1. In a medium sized bowl, add the raw cashews, and fill the bowl with hot water until the cashews are covered, then set aside for no less than 4 hours.
  2. After 4 hours of soaking the cashews, drain and rinse.
  3. Add the cashews to the blender along with the other ingredients.
  4. Blend until the sauce is nice and velvety-smooth, set aside.
  5. Preheat the oven to 400°F.
  6. Add the spaghetti noodles to a 9x13 baking dish.
  7. Drizzle oil over the noodles and move around to coat each noodle (this helps to somewhat keep the noodles from sticking together).
  8. Next clean and drain the fresh spinach.
  9. Clean and slice the fresh mushrooms.
  10. In a large skillet, add enough oil to cover the bottom of the skillet, place the sliced mushrooms in the oiled skillet.
  11. Saute the mushrooms on a medium high heat until they are soft.
  12. Stir in the fresh spinach.
  13. Pour the mushroom mixture onto the oiled spaghetti noodles.
  14. Next pour the white sauce over everything and slightly mix everything together.
  15. Place the dish into the oven and bake for about 30 minutes.
  16. After 30 minutes, remove from the oven and stir the noodles around making sure the noodles are not stuck to the bottom.
  17. If the noodles are soft you will not need to return to the oven.
  18. But if the noodles are still slightly hard, return the dish to the oven and bake for another 10 to 15 minutes.
  19. Check at 10 minutes, if the noodles are still slightly hard, return to the oven for 5 or more minutes.
  20. Continue baking until the noodles are soft.
  21. Once the noodles are soft, remove from the oven and enjoy while the dish is still hot!

Notes

Alternatives
Other fresh vegetables will compliment this dish nicely, such as fresh picked peas, asparagus, Brussels sprouts, or baby broccoli, sauteed ribbon zucchini and carrots.
Add different herbs to the dish, such as fresh chives, dill, sweet or lemon basil.