Spaghetti Blanco | Espagueti a la Crema (Made Vegan)
Espagueti blanco, espagueti a la crema or espagueti en crema. Whichever name you know this Mexican white spaghetti by, we can all agree that it’s one of the most delicious cream pasta dishes. I’m so happy to share my veganized easy spagueti blanco recipe!
Soak the almond overnight in a covered container and leave on the kitchen counter. The next day strain and peel off the skin.
Bring a large pot of salted water to a boil (I also add a splash of oil, it’s up to you). Then add the spaghetti into the pot. Follow the package instructions for cooking al dente pasta.Carefully ladle out 3 cups of the pasta water, set it aside and drain the pasta. Do not run the pasta under cool water, just drain and set aside.
Melt the vegan butter in the same pot you cooked the pasta. Add the onion and sauté it until soft and translucent.Add the garlic and sauté for 2 minutes. Add the vegan ham, salt and pepper and cook for a few minutes. Turn heat off.
Blend the soaked and drained almonds with 1/2 cup vegetable broth or plant milk, until broken down.
Add 1 cup pasta water, blend one minute. Squeeze in the lime juice, pour in the nutritional yeast, and cornstarch, until completely smooth.
Strain the white sauce into the pot. Discard leftover almond bits, or make vegan cotija with them.
Turn heat back on, mix until well combined. Then mix in 1.5 cups of pasta water and stir until well combined.
Cover and simmer until sauce has thickened. Taste for salt and pepper and adjust if desired. Mix in cooked pasta and toss until the spaghetti is well coated with the pasta.
Serve right away. Top with cheese if desired. Enjoy!
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Notes
*The night before place the almonds in a medium size container and cover them with lots of water. The almonds almost triple in size, so make sure there's plenty of space and water.If you forget to soak the almost, then you can do a short cut. Place them in a pot with water and bring to a boil. Turn off the heat and move to another cooler burner. Let them sit for 40 or more minutes. At this time they should have doubled in size and the skin should easily come off.** You may want to reserve a bit more pasta water then called for in the recipe. You can have it as a backup in case you need to add more to the sauce to make it creamier.