Description
A creamy and delicious vegan twist on classic mac ‘n cheese using roasted spaghetti squash as the base and a dairy-free cheese sauce.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk
- 1/2 cup raw cashews (soaked for 2 hours)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Optional: pinch of cayenne pepper or smoked paprika for extra flavor
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and place cut-side down on a baking sheet.
- Roast the squash for 35-40 minutes until tender. Remove from oven and allow to cool slightly.
- While the squash is roasting, combine soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper in a blender. Blend until smooth and creamy.
- Use a fork to scrape out the strands of spaghetti squash into a large mixing bowl.
- Pour the vegan cheese sauce over the squash and mix until well combined. Heat gently on the stove if desired before serving.
- Sprinkle with optional cayenne or smoked paprika and serve warm.
Notes
- For a nut-free version, substitute sunflower seeds for cashews.
- Soaking the cashews helps achieve a smoother sauce.
- You can roast the squash ahead of time and refrigerate until ready to use.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg