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Vegan Spaghetti Squash Mac ‘n Cheese

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Vegan

Description

This Vegan Spaghetti Squash Mac ‘n Cheese is a healthier twist on a classic comfort dish. Roasted spaghetti squash replaces traditional pasta, and a creamy, dairy-free cashew cheese sauce brings all the indulgence without any animal products. It’s light, satisfying, and perfect for a cozy meal.

Ingredients

For the Spaghetti Squash:

  • 1 medium spaghetti squash

  • 1 tbsp olive oil

  • Salt and pepper, to taste

For the Vegan Cheese Sauce:

  • 1 cup raw cashews (soaked in water for at least 4 hours or boiled for 20 minutes)

  • 1/2 cup unsweetened almond milk (or any plant-based milk)

  • 1/4 cup nutritional yeast

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1/2 tsp salt

  • 1/4 tsp turmeric (optional, for color)

Optional Add-ins:

  • 1 cup steamed broccoli florets or green peas

  • Fresh chives or parsley, chopped (for garnish)

 

Instructions

  1. Prepare and Roast the Spaghetti Squash:

    • Preheat your oven to 400°F (200°C).

    • Carefully cut the spaghetti squash in half lengthwise and remove the seeds.

    • Brush the cut sides with olive oil and season with salt and pepper.

    • Place the squash halves cut side down on a baking sheet lined with parchment paper.

    • Roast for 40 minutes, or until the flesh is tender and easily shreds with a fork.

  2. Make the Vegan Cheese Sauce:

    • Drain the soaked cashews and add them to a high-speed blender along with almond milk, nutritional yeast, minced garlic, lemon juice, salt, and turmeric (if using).

    • Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash more almond milk to reach your desired consistency.

  3. Assemble the Dish:

    • Once the spaghetti squash is roasted, remove it from the oven and let it cool slightly.

    • Use a fork to gently scrape out the strands into a large mixing bowl.

    • Pour the vegan cheese sauce over the squash strands and toss until well combined.

    • If using, stir in the steamed broccoli or green peas for added color and nutrition.

  4. Serve:

    • Taste and adjust the seasoning if needed.

    • Garnish with fresh chives or parsley and serve warm.

 

Notes

  • Soaking cashews ahead of time is essential for a smooth sauce. If short on time, boil the cashews for 20 minutes instead.

  • For extra creaminess, blend the sauce until very smooth.

 

  • This dish can be enjoyed warm or at room temperature. It also makes a great leftover meal.

Find it online: https://recipe.ukfinda.com/vegan-spaghetti-squash-mac-n-cheese/