How should I prepare the white asparagus for this spaghetti dish?

Wash and dry the asparagus, remove woody ends, then peel the outer part halfway. Slice the spears and halve the tips, cooking them lightly until tender but not mushy.

What gives the cashew cream its rich flavor and texture?

Soaked cashews are blended until smooth with non-dairy milk, a pinch of salt, and optional nutritional yeast, creating a luxurious, creamy sauce. Saffron strands can also be added for a unique aroma.

Is saffron essential for the cashew cream sauce?

Saffron strands are optional but add a unique aroma and subtle flavor to the cashew cream. If using, soak them in the non-dairy milk before blending.

Can I make this spaghetti recipe gluten-free?

Yes, simply use gluten-free or grain-free spaghetti as specified in the ingredients list to ensure the entire dish remains gluten-free.

How should I store leftover Spaghetti With White Asparagus, Cashew Cream, and Chives?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of non-dairy milk if needed to restore creaminess.

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Spaghetti With White Asparagus, Cashew Cream, and Chives
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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A serving of spaghetti with tender white asparagus, creamy cashew sauce, and fresh chives, garnished with asparagus tips and black pepper.

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Spaghetti With White Asparagus, Cashew Cream, and Chives [Vegan, Gluten-Free]

Dairy Free

Pasta is one of the humblest, yet most versatile foods out there. Here, it is cooked in a luxurious saffron-infused cashew cream and sautéed white asparagus, then topped with fresh sliced chives and a few turns of cracked black pepper. A true Italian masterpiece!

Ingredients You Need for Spaghetti With White Asparagus, Cashew Cream, and Chives [Vegan, Gluten-Free]

5.6 ounces spaghetti, or enough for 2 servings (gluten or grain-free if needed)
7 ounces white asparagus
1/3 cup cashew nuts
1/2 an onion
A few saffron strands
2 teaspoons nutritional yeast (optional)
Approximately 5 tablespoons soy or other non-dairy milk
A few chives, chopped
3 tablespoons extra virgin olive oil
Freshly ground black pepper and salt, as desired

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How to Prepare Spaghetti With White Asparagus, Cashew Cream, and Chives [Vegan, Gluten-Free]

Soak cashews for at least 2 hours, then drain and pat dry.
Wash the asparagus, dry, and remove the woody part of the stem. With a peeler, peel the outer part approximately halfway. Cut the asparagus into slices and cut the tips in half and set these aside. Thinly slice the chives (green and white parts). Add the asparagus, salt lightly and toss until they are tender but not mushy. Remove from heat.
In a skillet, heat olive oil, then add the asparagus (except for the tips), salt lightly, and toss to cook until they are tender, but not mushy. If adding saffron to your cream sauce, let the saffron threads soak in the non-dairy milk.
With a high-speed blender, blend the cashews into a smooth cream with a pinch of salt. Add non-dairy milk, a tablespoon at a time, until you get a cream sauce. Add nutritional yeast and saffron and blend to combine.
Cook the spaghetti in lightly salted water until al dente. Drain and add to the pan with asparagus and a little bit of water to help it cook. Add the cashew cream and cook until heated through.
Serve warm, decorated with asparagus tips, chopped chives, freshly ground black pepper, and olive oil.