Why You’ll Love This Recipe

Vegan Spaghetti Squash Mac ‘n Cheese is a wholesome, dairy-free twist on the classic comfort dish. Made with roasted spaghetti squash and a creamy, plant-based cheese sauce, it’s rich, satisfying, and packed with nutrients. Perfect for those avoiding gluten or dairy, this recipe is cozy, flavorful, and incredibly easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squasholive oilnutritional yeastunsweetened plant-based milk (almond, soy, or oat)raw cashews (soaked if not using a high-speed blender)lemon juicegarlic powderonion powderDijon mustardpaprika (optional)saltpepper

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the inside with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.

Roast for 35-40 minutes, or until the squash is tender and can be shredded with a fork.

While the squash is roasting, prepare the vegan cheese sauce.

In a blender, combine soaked cashews, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, Dijon mustard, paprika (if using), salt, and pepper. Blend until smooth and creamy.

Once the squash is done, allow it to cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.

Transfer the strands to a large skillet or pot over medium heat.

Pour in the cheese sauce and stir to combine, heating until everything is warmed through and creamy.

Adjust seasoning to taste and serve hot.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesRoasting time: 35-40 minutesSauce and assembly time: 10 minutesTotal time: 1 hour

Variations

Add steamed broccoli or sautéed spinach for extra greens.

Top with vegan breadcrumbs and broil for a crispy finish.

Use sweet potato instead of cashews for a nut-free version.

Stir in a bit of hot sauce for a spicy kick.

Mix with vegan sausage crumbles for added protein.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat, adding a splash of plant-based milk if needed to loosen the sauce.For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw overnight before reheating.

FAQs

Is spaghetti squash a good pasta substitute?

Yes, it’s low in carbs and calories, with a mild flavor and noodle-like texture when roasted.

Can I use store-bought vegan cheese?

Yes, but the homemade cashew sauce offers a more natural and creamy texture.

Do I have to soak the cashews?

If you’re not using a high-speed blender, soaking helps achieve a smoother sauce.

Is this dish gluten-free?

Yes, it’s naturally gluten-free and perfect for those with dietary restrictions.

Can I make it ahead of time?

Absolutely—prep the squash and cheese sauce in advance and assemble when ready to serve.

What can I use instead of cashews?

Try sunflower seeds or silken tofu for a nut-free alternative.

How do I know when the squash is done roasting?

It should be tender and pull apart easily into strands with a fork.

Can I make this oil-free?

Yes, skip the olive oil and roast the squash without it. The sauce is naturally oil-free.

Is this kid-friendly?

Definitely—the creamy texture and cheesy flavor make it a hit with kids.

Can I double the recipe?

Yes, this recipe scales easily for meal prep or larger gatherings.

Conclusion

Vegan Spaghetti Squash Mac ‘n Cheese is a creative and healthy alternative to the traditional version, bringing comfort food vibes without compromising on flavor or nutrition. It’s easy to make, satisfying, and versatile enough to suit many diets. Give it a try and enjoy a cozy, plant-powered meal that doesn’t skimp on indulgence.