Vegan Alfredo Spaghetti Pie (Gluten-Free)

Liana Werner-Gray


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 Spaghetti Pie

Vegan Spaghetti Pie
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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
Author Liana Werner-Gray



  1. Preheat oven to 425 degrees F.
  2. Lightly grease 9-inch spring form pan and place on baking sheet.

  3. Cook pasta per package directions.
  4. In large mixing bowl, whisk together milk, cashew cream cheese, ¾ cup parmesan, mozzarella, nutritional yeast, garlic, pepper and salt. Combine fully.
  5. Add pasta to milk mixture and toss together to coat evenly.
  6. 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.
  7. 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.