Spaghetti Red Quinoa “Bolognese” with Cashew Cream

Spaghetti Red Quinoa “Bolognese” with Cashew Cream

Last Updated on February 14, 2021

As vegans (or plant-based eaters), we truly enjoy veganizing dishes we used to like in pre-vegan days. This Spaghetti Red Quinoa “Bolognese” with Cashew Cream is definitely one of them. This dish is one of the two most popular dishes on our Instagram along with this original version of Spaghetti “Bolognese” made with tofu.

The “Meat”

The “meat” part is replaced by red quinoa which is very high in protein, fiber, manganese, copper and other nutrients. It certainly is healthier than the traditional one! We use red quinoa but feel free to use white one or rainbow (white+red) one if you like!

Speaking of quinoa, most recipes call for 1:2 ratio of dry quinoa and water which we find the result to be a bit mushy and watery (maybe we just don’t know how to cook quinoa properly.) So we use 1:1.5 ratio instead. If you have your own recipe that cooks perfect quinoa, go for it! If so, let us know what your secret ratio or trick is!

The Sauce

To add some richness, we top it off with our Basic Cashew Cream. It’s super creamy and blends very well with the thick red tomato sauce. We just love anything creamy! Of course, it tastes just as good without it if you want to keep it on the healthier side.

Don’t forget to check out this version of Spaghetti “Bolognese” made with tofu!


Print Recipe
5 from 23 votes

Spaghetti Red Quinoa "Bolognese" with Cashew Cream

This is a vegan version of spaghetti "Bolognese" made with quinoa. It's rich in the taste but also healthier for the body! The cashew cream topping adds an extra richness.
Prep Time15 minutes
Cook Time1 hour
Inactive Time (Soaking Cashews)4 hours
Total Time5 hours 15 minutes
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Vegan
Servings: 4 people
Author: Plant-Based Matters


Basic Cashew Cream

  • 2 cups raw unsalted cashews
  • 3 cups water (for soaking)
  • 1 1/2 cup cold water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp salt

Red Quinoa* This makes about 3 cups but use only 2 cups for the recipe

  • 1 cup dry red quinoa
  • 1 1/2 cup water
  • 1 tsp extra virgin olive oil
  • 3/4 tsp salt
  • 1/2 tsp garlic powder

The Rest

  • 1 pound spaghetti
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 cup diced yellow onion
  • 1/2 cup dry red wine
  • 24 oz passata
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked red quinoa (see the above)
  • cashew cream (see the above)
  • 1 tbsp minced parsley


Basic Cashew Cream

  • Soak raw cashews for 4-6 hours. Drain well.
  • In a high-speed blender, combine soaked cashews, cold water, lemon juice, nutritional yeast, and salt. Start blending at the low speed then increase the speed little by little. Blend until creamy and smooth (about 1 minute.) Set aside.

Red Quinoa

  • Start making quinoa. Place dry quinoa in a fine-mesh colander. Rinse well under running water. Drain well.
  • In a medium size pot, combine quinoa, water, extra virgin olive oil, salt and garlic powder then give a quick stir. Cover the pot and bring it to boil over high heat, then reduced it down to medium low. Cook for 15-20 minutes until liquid is absorbed. Remove from the heat and let it stand for 5 minutes. Fluff with a fork and set aside.

The Rest

  • Start boiling water in a large pot for cooking spaghetti.
  • Meanwhile, heat up a frying pan at medium high, pour extra virgin olive oil then cook garlic for 1-2 minutes. Add onion and cook for 2-3 minutes.
  • Next, add dry red wine and let the alcohol evaporate.
  • Reduce the heat to medium low. Add passata and dried oregano then season with salt and black pepper. Let it simmer until spaghetti is done (about 8-10 minutes.)
  • Start cooking spaghetti in salted water for 8-10 minutes.
  • In the last 2 minutes of cooking spaghetti, add 2 cups cooked quinoa to the sauce. Stir gently.
  • Once the spaghetti is done, drain and transfer to the sauce. Give a quick toss.
  • Serve with a desired amount of the cashew cream and minced parsley on top.


  • Use as much or as little as cashew cream as you like. Refrigerate or freeze the remaining.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!

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