White round plate with the final vegan spaghetti bolognese dish topped with some fresh basil. Red and white tablecloth around with some fresh tomatoes on it.

Vegan Spaghetti Bolognese (with Cauliflower Walnut Mince)

The best Vegan Spaghetti Bolognese is made of cauliflower walnut mince. It is the perfect meatless alternative to the classic Italian dish. The cauliflower gives the texture, walnut adds the meaty richness, but the vegan alfredo sauce turns it into creamy and rich.
Course Main Course
Cuisine Italian, Vegan
Keyword alfredo sauce, Bolognese, cashew, Cauliflower, Meat substitute, pasta, Walnut
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 474kcal



  • Peel and chop onion and garlic. Mince walnut and cauliflower (only the rose) separately in a food processor.
  • Heat up a larger frying pan, add olive oil and cook onion and garlic for a few minutes. Stir occasionally. 
  • First, add minced cauliflower and cook for 3-4 minutes. Then add minced walnut and cook for another 3-4 minutes.
  • Season with salt, pepper, sweet paprikaoregano, and basil. Cook this mixture for another 4-5 mins.
  • Add tomato sauce and season again if required. Cook until cauliflower softens and you reach the desired meaty texture.
  • Add our homemade vegan alfredo sauce made with cashew nuts at the end to get a perfectly creamy bolognese sauce.
  • Before serving, sprinkle it with vegan parmesan cheese. Enjoy!



Serving: 1serving | Calories: 474kcal | Carbohydrates: 31.5g | Protein: 17g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 694mg | Potassium: 1049mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 57.8mg | Calcium: 270mg | Iron: 5.9mg