Why You’ll Love This Recipe
Vegan Spaghetti Squash Mac ‘n Cheese is a creamy, comforting, and nutrient-packed twist on the classic dish. Using tender roasted spaghetti squash instead of pasta and a rich dairy-free cheese sauce, this recipe is both wholesome and satisfying. It’s the perfect low-carb, plant-based comfort food that delivers all the cheesy vibes—without the cheese.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti squasholive oilsaltblack peppergarlicnutritional yeastunsweetened plant-based milk (like almond or oat)cashews (soaked)lemon juiceDijon mustardonion powderpaprika (optional)turmeric (optional, for color)vegetable broth (optional, for thinning)breadcrumbs (optional, for topping)fresh parsley (optional, for garnish)
directions
Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise, scoop out seeds, and drizzle with olive oil, salt, and pepper.
Place cut side down on a baking sheet and roast for 35–40 minutes, until fork-tender. Let cool slightly, then use a fork to scrape into strands.
While squash bakes, prepare the vegan cheese sauce. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic, onion powder, paprika, turmeric, salt, and pepper. Blend until smooth and creamy.
Transfer squash strands to a large skillet or pot over low heat. Pour cheese sauce over and stir until evenly coated and heated through. Add a splash of broth or milk if needed to thin.
Optional: Top with breadcrumbs and broil for 2–3 minutes for a crispy topping.
Garnish with chopped parsley before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes
Variations
Add sautéed spinach, kale, or broccoli for extra greens.
Use pumpkin or sweet potato purée in the sauce for a seasonal twist.
Top with vegan parmesan or crushed nuts for extra crunch.
Spice it up with cayenne or chipotle powder.
Stuff the squash halves with the mac mix for a fun presentation.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.Reheat in a skillet or microwave, adding a splash of plant milk to restore creaminess.Not recommended for freezing due to the cashew-based sauce.
FAQs
Can I use a different squash?
Butternut or acorn squash could work, but spaghetti squash gives the best pasta-like texture.
Do I have to soak the cashews?
Yes, soaking ensures a smooth, creamy sauce—use boiling water to speed it up in 15–20 minutes.
Is this gluten-free?
Yes, just skip breadcrumbs or use a gluten-free version.
Can I prep this ahead?
Yes, roast the squash and blend the sauce in advance—combine when ready to serve.
Can I add protein?
Add chickpeas, lentils, or vegan sausage for a protein boost.
Conclusion
Vegan Spaghetti Squash Mac ‘n Cheese is the perfect blend of creamy indulgence and wholesome ingredients. With a silky dairy-free cheese sauce and tender squash strands, it’s a comforting, plant-based twist on a classic favorite. Whether you’re vegan, gluten-free, or just looking for a lighter mac ‘n cheese alternative, this dish is sure to impress.
Print
Vegan Spaghetti Squash Mac ‘n Cheese
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Easy Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vegan Spaghetti Squash Mac ‘n Cheese is a lightened-up, dairy-free version of the classic dish, made with a velvety cashew “cheese” sauce and tender roasted spaghetti squash strands. It’s comforting, creamy, and totally plant-based – a guilt-free way to enjoy your mac cravings!
Ingredients
For the squash:
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1 medium spaghetti squash
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1 tbsp olive oil
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Salt and pepper, to taste
For the vegan cheese sauce:
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1 cup raw cashews (soaked in hot water for 20 minutes, then drained)
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3/4 cup unsweetened almond milk (or any plant milk)
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1/4 cup nutritional yeast
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp turmeric (for color)
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1/2 tsp salt (or to taste)
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Black pepper, to taste
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Optional: 1/4 tsp smoked paprika or a pinch of cayenne for heat
Instructions
Roast the squash:
Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
Make the cheese sauce:
While the squash roasts, blend soaked and drained cashews with almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper in a high-speed blender until smooth and creamy. Taste and adjust seasoning as needed.
Shred the squash:
Once cool enough to handle, use a fork to scrape the squash into spaghetti-like strands. Place in a large bowl.
Mix and heat:
Pour the cheese sauce over the warm squash and toss to combine. You can return it to the oven for 10 minutes to heat through or serve as-is.
Serve:
Garnish with fresh herbs, a sprinkle of paprika, or vegan parmesan if desired. Serve warm!
Notes
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Want it extra creamy? Add a splash more plant milk to the sauce.
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You can make the sauce ahead – it keeps in the fridge for up to 5 days.
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Add sautéed broccoli, mushrooms, or spinach for a veggie boost.
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