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Vegan Spaghetti Squash Mac ‘n Cheese Recipe

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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

  1. 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.
  2. Roast the squash for 35-40 minutes until tender. Remove from oven and allow to cool slightly.
  3. 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.
  4. Use a fork to scrape out the strands of spaghetti squash into a large mixing bowl.
  5. Pour the vegan cheese sauce over the squash and mix until well combined. Heat gently on the stove if desired before serving.
  6. 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

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