Vegan Spaghetti Squash Mac ‘n Cheese Recipe

This Vegan Spaghetti Squash Mac ‘n Cheese is a comforting, cozy, and absolutely crave-worthy dish that’s also packed with feel-good ingredients. It’s creamy, savory, and incredibly satisfying—without any dairy at all! Plus, it comes together easily and makes the perfect wholesome dinner for busy weeknights. Whether you’re vegan, dairy-free, or just looking for a lighter twist on classic mac ‘n cheese, this recipe will win you over with its luscious, cheesy sauce and tender spaghetti squash strands.

Why You’ll Love This Recipe

• Creamy Without the Cream: Thanks to a clever blend of plant-based ingredients, you get that rich, cheesy texture with zero dairy.
• Low-Carb Comfort: Spaghetti squash is the star here—it’s naturally low in carbs and calories, but still super satisfying.
• Weeknight-Friendly: The whole recipe comes together in under an hour, with most of the time spent roasting. Minimal effort, maximum comfort.
• Customizable and Fun: Whether you want to add some spice or toss in veggies, this recipe is endlessly adaptable.

Ingredients You’ll Need

You don’t need anything fancy for this, just a few wholesome ingredients and some pantry staples:

• Spaghetti Squash: The base of the dish. Once roasted, it shreds into tender, noodle-like strands. A brilliant pasta substitute.
• Cashews: Soaked cashews are key to that creamy vegan “cheese” sauce. They blend up smooth and buttery.
• Nutritional Yeast: Brings a deeply savory, cheesy flavor—absolutely essential for that classic mac taste in vegan form.
• Garlic and Onion Powder: For background flavor and warmth in the sauce.
• Dijon Mustard: Adds a tangy kick that enhances the “cheesy” flavor.
• Lemon Juice: Brightens up the sauce and balances the richness.
• Plant Milk: Choose an unsweetened, neutral-flavored milk like almond or oat. This helps achieve that silky sauce texture.
• Salt and Pepper: Don’t skip these! Proper seasoning makes all the difference.
• Paprika (optional): A hint of smokiness adds depth and complexity to the sauce.
• Olive Oil: Used to roast the squash and bring a little richness to the dish.

Variations

Feel like switching it up? Here are a few tasty ideas to try:

• Spicy Version: Add a pinch of cayenne or a splash of hot sauce to the cheese sauce.
• Extra Veggies: Stir in sautéed spinach, kale, or broccoli for added nutrition and color.
• Crunchy Topping: Sprinkle with toasted breadcrumbs or crushed nuts before serving for a little texture.
• Protein Boost: Add chickpeas, white beans, or crumbled tofu for more staying power.
• Different Squash: Try it with butternut squash for a creamier twist.

How to Make Vegan Spaghetti Squash Mac ‘n Cheese

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with a little salt and pepper, and place face-down on a baking sheet. Roast for about 35-40 minutes until tender and easily shredded with a fork.

Step 2: Soak the Cashews

While the squash is roasting, soak the cashews in hot water for at least 20 minutes to soften. This step ensures your sauce will be ultra-smooth.

Step 3: Make the Vegan Cheese Sauce

Drain the cashews and add them to a blender along with nutritional yeast, garlic powder, onion powder, lemon juice, Dijon mustard, paprika (if using), plant milk, and a pinch of salt. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

Step 4: Combine and Heat

Once the squash is done, use a fork to shred it into spaghetti-like strands. Add the squash to a large skillet or pot, pour the cheese sauce over, and gently mix everything together over medium heat until warmed through.

Step 5: Serve and Enjoy

Serve hot, with optional toppings like breadcrumbs, parsley, or a sprinkle of smoked paprika.

Pro Tips for Making the Recipe

• Cutting the Squash: Microwave the whole squash for 3-4 minutes before cutting to soften the skin—it makes slicing much easier.
• Blending the Sauce: Use a high-speed blender for the creamiest results. If your blender isn’t super strong, soak cashews longer or boil them for 10 minutes.
• Adjusting the Consistency: If the sauce feels too thick, add more plant milk a tablespoon at a time until you reach your desired texture.
• Roast Ahead: Roast the squash in advance and store the strands in the fridge to cut down prep time during the week.

How to Serve

This dish is hearty enough to stand alone, but here are some pairing ideas if you’re looking to round out the meal:

Toppings:

Top with fresh parsley, chives, or even a sprinkle of vegan Parmesan for added flavor.

Side Dish Ideas:

Pair with a crisp green salad, steamed green beans, or roasted Brussels sprouts to keep things light and fresh.

Meal Upgrade:

Serve alongside grilled tofu, veggie sausages, or a protein-packed grain bowl for a more filling dinner.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. The flavors only get better!

Freezing

Yes, this freezes well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat with a splash of plant milk to loosen the sauce. Or microwave in 30-second bursts, stirring between each.

FAQs

Can I make the sauce without cashews?
Yes, you can substitute soaked sunflower seeds or use silken tofu for a nut-free version. The flavor will vary slightly, but it’s still creamy and satisfying.

Is spaghetti squash supposed to be crunchy?
It should be tender with a slight bite—not mushy, but not raw. If it’s too firm, pop it back in the oven for another 5–10 minutes.

Can I prep the squash ahead of time?
Definitely! Roasted spaghetti squash can be stored in the fridge for up to 4 days. Just shred and store it in a sealed container.

Does the cheese sauce taste like real cheese?
While it’s not a perfect replica of dairy cheese, the sauce is rich, creamy, and full of that signature umami flavor thanks to the nutritional yeast and mustard combo. It totally hits the spot for a comforting mac ‘n cheese vibe.

Final Thoughts

This Vegan Spaghetti Squash Mac ‘n Cheese is the ultimate comfort food made healthier—and it doesn’t skimp on flavor or satisfaction. Whether you’re feeding the family, meal-prepping for the week, or just treating yourself to a bowl of cozy goodness, this dish delivers every time. Give it a try—you might just fall in love with spaghetti squash!

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