Step 1

Add cashews to a small bowl and fill with boiling water. Set aside.

Step 2

Bring a large pot of salted water to a boil. (This is for your noodles).

Step 3

To make the Alfredo Sauce: Melt the coconut oil in a small skillet on medium heat. Add the chopped shallots and garlic. Cook until softened, about 5 mins.

Step 4

Transfer the shallot mixture to a blender. Strain the cashews and add them to the blender along with almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend on high for 1-minute, until smooth. Set aside.

Step 5

Add the spaghetti noodles to the pot of boiling water and cook until al-dente, about 7 mins. Strain and transfer the noodles back to the pot. Pour the Alfredo sauce over noodles and mix to combine. Serve in bowls, optional to sprinkle with freshly chopped parsley and chilli flakes.