Spaghetti Gratin with Artichoke Cashew Cheese
Prep time
Cook time
Total time
Serves: 8
  • 1 16-oz package of whole-wheat spaghetti, broken into 2-inch pieces and cooked per package directions until al dente.
  • 2 cups frozen artichoke hearts. I put them in a microwave with 2 tbsp of water and zap them for about five minutes or until they're quite tender. Drain the artichoke hearts and reserve.
  • ½ cup cashew nuts, roasted lightly.
  • 2 heaping tbsp nutritional yeast.
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 4 cups of mushrooms, halved if small and quartered if large
  • 4 cloves garlic, minced
  • ½ cup breadcrumbs, tossed with 1 tsp olive oil, salt and ground black pepper
  • A generous dash of ground black pepper
  • Salt to taste
  1. To make the artichoke cashew cheese, place the cashew nuts in a blender along with the artichokes, nutritional yeast, salt, ground black pepper, and enough water to make a smooth paste.
  2. Blend into a very smooth consistency. Set aside.
  3. Heat the olive oil and saute the sliced onions until they turn translucent, about five minutes.
  4. Add the garlic and stir-fry a few seconds.
  5. Add the mushrooms and saute until they are tender, another five minutes.
  6. Season with salt and pepper. Turn off the heat and add the spaghetti along with ¼ cup of the pasta cooking water. Add the artichoke cheese and stir well to mix everything.
  7. Pour the spaghetti into a gratin dish or baking dish. Sprinkle another ¼ ┬ácup of the pasta cooking liquid over the spaghetti.
  8. Sprinkle the breadcrumbs on top. Place under a medium-hot broiler for 10 minutes or until the breadcrumbs are golden brown.
  9. Serve hot.
Recipe by Holy Cow! Vegan Recipes at