Vegan Sausage and Sauerkraut Pasta

Hello! I am excited to share this recipe with you! It is creamy, flavorful, and satisfying. If you need a comforting plant-based dinner, then this would be perfect. My husband and I learned about the health benefits of raw sauerkraut. It is full of probiotics and great for the digestive system. He started making homemade sauerkraut. It is delicious. We put it on everything! Well almost. It is great on pizza, salad, vegan hotdogs, and pasta. So that is how this recipe was inspired. Enjoy!


16 oz. spaghetti

Sausage Topping:
4 large vegan sausages (I used Field Roast-smoked apple sage)
2 Tbsp coconut oil
1/2 medium yellow onion
1/4 tsp sage
1/4 tsp smoked paprika
2-3 shakes of Tabasco sauce

Sauerkraut Cream Sauce:
1 cup cashews, soaked
1 can full fat coconut milk
3/4 cup olive oil
1/2 cup raw sauerkraut
1/4 cup almond milk
1/4 cup lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp white pepper
1 tsp sea salt


Cook spaghetti according to directions on packaging. Meanwhile, saute yellow onion in coconut oil over medium heat for about 5 minutes. Crumble vegan sausages into the same pan. Saute until brown and crisp on the edges. Add sage, smoked paprika, and Tabasco. Make cream sauce by adding soaked cashews, coconut milk, olive oil, sauerkraut, almond milk, lemon juice, garlic powder, onion powder, white pepper, and sea salt to a blender. Blend until smooth. Pour sauce over cooked hot spaghetti. Plate spaghetti and top with sausage mixture. Garnish with fresh tomatoes, raw sauerkraut, and fresh chopped parsley. 

Serves 4