Step 1

For your vegan baked spaghetti, make sure you have soaked cashews. If you haven’t soaked cashews overnight, boil cashews with water for about 15-20 minutes to soften.

Step 2

Next, preheat your oven to 350 degrees Fahrenheit and prepare your ingredients.

Step 3

Heat a pan and add oil. Sauté onion and minced garlic for a couple of minutes until fragrant.

Step 4

Add vegan ground meat (e.g., Beyond Beef) to the pan, breaking it apart as it cooks. Cook until it's browned.

Step 5

Stir in store-bought pasta sauce and simmer for a few minutes. Season with salt and pepper to taste. Remove from heat. This is your main vegan spaghetti sauce.

Step 6

Boil a pot of water and cook the spaghetti for about 5 minutes (slightly undercooked). Drain.

Step 7

To make the Cashew Alfredo sauce: In a blender, combine water, soaked cashews, nutritional yeast, vegetable stock or Better than Bouillon seasoning, and minced garlic (or garlic powder). Blend until smooth and creamy, scraping the sides of the blender to get all the sauce.

Step 8

In a large casserole dish, combine the cooked spaghetti with the prepared Cashew Alfredo sauce. Ensure the spaghetti is well coated.

Step 9

Place the vegan meat sauce on top of the spaghetti. Sprinkle on vegan cheese on top (if desired).

Step 10

Bake in the preheated oven at 350 degrees F for approximately 15-20 minutes, or until the cheese (if used) is melted, and the dish is bubbling and saucy.

Step 11

Remove from the oven and let it cool slightly.

Step 12

Serve hot, and enjoy your creamy and indulgent baked vegan spaghetti!