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:
-
1 medium spaghetti squash
-
1 tbsp olive oil
-
Salt and pepper, to taste
For the vegan cheese sauce:
-
1 cup raw cashews (soaked in hot water for 20 minutes, then drained)
-
3/4 cup unsweetened almond milk (or any plant milk)
-
1/4 cup nutritional yeast
-
1 tbsp lemon juice
-
1 tsp Dijon mustard
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/4 tsp turmeric (for color)
-
1/2 tsp salt (or to taste)
-
Black pepper, to taste
-
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
-
Want it extra creamy? Add a splash more plant milk to the sauce.
-
You can make the sauce ahead – it keeps in the fridge for up to 5 days.
-
Add sautéed broccoli, mushrooms, or spinach for a veggie boost.