Description
A delicious and healthy vegan twist on classic mac ‘n cheese, using spaghetti squash as a low-carb, gluten-free alternative to pasta, and a creamy, dairy-free cheese sauce.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup raw cashews (soaked for 2 hours and drained)
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 35–40 minutes until tender. Let cool slightly, then scrape with a fork to create spaghetti-like strands.
- While squash is roasting, prepare the vegan cheese sauce. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, and pepper until smooth and creamy.
- Transfer squash strands to a large bowl and pour in the cheese sauce. Mix until well combined and heated through.
- Serve warm, garnished with chopped parsley if desired.
Notes
- You can prep the squash ahead of time and store in the fridge for up to 3 days.
- Adjust the seasoning to your taste for a spicier or tangier flavor.
- Great with steamed veggies or vegan protein on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg