Creamy and decadent, this gluten-free vegan version of spaghetti pie comes together with dairy-free cashew cream cheese and vegan mozzarella and parmesan. The perfect amount of garlic ups the mouthwatering savoriness. Bake in a spring form pan until the top is invitingly golden-brown and the edges are crazy crispy. Serve this fun slice-and-serve dish with a simple green salad for a better-for-you Italian feast.
Vegan Alfredo Spaghetti Pie (Gluten-Free)
Prep Time 5 minutes
Cook Time 1 hour
Set Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 216 kcal
Ingredients
- 1 pkg. Explore Cuisine Chickpea Spaghetti
- 1 cup Milkadamia Macadamia Milk unsweetened plain
- ½ cup vegan cashew cream cheese homemade or store bought
- 1 cup grated vegan parmesan cheese divided
- 1 cup grated vegan mozzarella
- 1/4 cup Bragg Nutritional Yeast
- 3 tsp. garlic minced
- 1 tsp. black pepper
- 1/2 tsp. Redmond Real Salt
Instructions
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Preheat oven to 425 degrees F.
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Lightly grease 9-inch spring form pan and place on baking sheet.
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Cook pasta per package directions.
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In large mixing bowl, whisk together milk, cashew cream cheese, ¾ cup parmesan, mozzarella, nutritional yeast, garlic, pepper and salt. Combine fully.
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Add pasta to milk mixture and toss together to coat evenly.
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Pour mixture evenly into prepared spring form pan and gently press down pasta to flatten top. Sprinkle extra parmesan over top and bake 50 minutes.
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Cool pie about 10 minutes before releasing from pan. Slice and serve.
Recipe Notes
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Nutrition Facts
Vegan Alfredo Spaghetti Pie (Gluten-Free)
Amount Per Serving
Calories 216
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 11mg4%
Sodium 635mg26%
Potassium 157mg4%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 217IU4%
Vitamin C 1mg1%
Calcium 272mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.