Spaghetti with “Cheese” Sauce


Before I went vegan I used to love cheese like most of the people do. I enjoyed having it on bread, on pizza and on noodles, since it made every meal a little more interesting hahhah. Buuuut eating plant-based doesn’t mean you have to skip a cheesy flavor forever! Besides fake cheese, nutritional yeast is such a wonderful way to add this flavor to any meal of your choice and it’s great for your health, too! It contains lots of vitamin B1, vitamin B2 and vitamin B6, as well as pantothenic acid and niacin.  

Zutaten/Ingredients (Serves 2-3):

1 Handvoll Champignons2 Kartoffeln
1/2 Zwiebel
2 Knoblauchzehen
2 Karotten
1 Handvoll Blumenkohl
1/2 Tasse Reismilch
1 EL vegane Butter
1 EL Hefeflocken
1/2 EL Cashewmus

Oregano, Salz, Gemüsebrühe, Pfeffer

1 handful of Mushrooms2 Potatoes
1/2 Onion
2 Garlic Cloves
2 Carrots
1 handful of Cauliflower
1/2 cup of Rice Milk
1 tbsp vegan Butter
1 tbsp Nutritional Yeast
1/2 tbsp Cashew Butter

Oregano, Salt, Vegetable Stock, Pepper

Schäle zu Beginn die Kartoffeln, die Zwiebel, die Knoblauchzehen sowie die Karotten, und wasche die Champignons und den Blumenkohl. Schneide anschließend alles klein.
Als nächstes müssen alle diese Zutaten, abgesehen von den Pilzen, gekocht werden, bis die Kartoffeln fertig sind. In dieser Zeit sollten auch die Nudeln zubereitet und die Champignons (für wenige Minuten) mit Salz und Pfeffer angebraten werden.
Mixe zum Schluss das gekochte Gemüse mit den restlichen Zutaten (Reismilch, Hefeflocken,…) + Gewürzen, bis die Sauce eine cremige Konsistenz erlangt und vermische diese danach mit den Nudeln. Verteile darauf ein paar Pilze und eventuell etwas mehr Oregano … und voilà!


Start of by peeling the potatoes, the onion, the garlic cloves as well as the carrots and rinse the mushrooms and the cauliflower. Cut everything into smaller pieces afterwards.
Next cook these ingredients, except for the mushrooms, until the potatoes are ready. In the meantime make sure to prepare the noodles and fry the mushrooms (seasoned with salt and pepper) for a couple of minutes.
Moving on to the last step: Blend the cooked veggies with the rest of the ingredients (rice milk, nutritional yeast,…) + herbs until creamy. Mix the sauce with the spaghetti and add the mushrooms as well as some oregano on top… Voilà!

Enjoy! :)


7 thoughts on “Spaghetti with “Cheese” Sauce

    1. Thank you! Every once in while I buy some fake cheese for sandwiches but since I live in Germany I’m not sure if you’re able to buy the brands in other countries, too. Personally I like the brands called “Bedda” as well as “Wilmersburger”(which offers also fake pizza cheese, etc.) and I choose a spicy flavor. But I really want to try to make my own soon!

      Liked by 1 person

  1. Looks yummy, pasta is one of my favourite meals and I too was a massive cheese lover in my pre-vegan days, I keep seeing nutritional yeast on Vegan blogs and Instagram so I’m definitely going to try some!

    Liked by 1 person

  2. Yummy, that looks delicious. I was worried about cheese too, since I’d rather go without than use a store-bought fake cheese. I could never like those. However, I’ve found that nut blends with nutritional yeast are amazing and an excellent substitute, even for gourmands like myself. One of my favorite recipes is a vegan carbonara that I found in a book. I thought, “There’s no way a vegan carbonara could be good.” After all, it’s cheese, bacon, bacon fat, butter, cream, etc. However, this recipe was even better than regular carbonara, and I didn’t feel heavy and ill afterward. Instead of bacon, they used shiitake mushrooms that were marinated in a spice mix and baked until crispy. Oh man, so yummy.

    Liked by 1 person

    1. Thank you! :) Yessss nuts and nutritional yeast are a wonderful combination especially when it comes to italian food. The vegan carbonara sounds really good, I should give it a try someday! In my opinion there are many meals which taste even better without dairy or meat, mhhh.

      Liked by 1 person

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