Description
Creamy vegan spaghetti squash mac n cheese delivers comfort food bliss without dairy’s heavy touch. Plant-based ingredients and cheesy nutritional yeast create a guilt-free, satisfying dinner you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 medium spaghetti squash
- 1 cup raw cashews (soaked in water for at least 4 hours or boiled for 20 minutes)
- ½ cup unsweetened almond milk (or any plant-based milk)
Seasonings and Flavor Enhancers:
- ¼ cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon turmeric (optional, for color)
- Salt and pepper, to taste
Optional Add-ins:
- 1 cup steamed broccoli florets or green peas
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Prepare for roasting by heating the oven to a scorching 400F (200C), ensuring a perfect cooking environment for the spaghetti squash.
- Transform the whole squash by slicing it lengthwise with a sharp knife, carefully removing the seed cluster to create two clean halves.
- Massage the inner surfaces with olive oil, then sprinkle with a delicate layer of salt and freshly ground pepper to enhance natural flavors.
- Position the squash halves face-down on a parchment-lined baking sheet, creating an ideal roasting surface.
- Allow the squash to transform in the oven for 40 minutes, watching for tender flesh that easily separates into spaghetti-like strands when tested with a fork.
- Drain the soaked cashews and transfer them to a high-powered blender, combining with almond milk, nutritional yeast, minced garlic, tangy lemon juice, salt, and optional turmeric.
- Blend the ingredients until they create a silky-smooth sauce, adjusting consistency by adding extra almond milk if needed for the perfect creamy texture.
- After roasting, let the squash cool briefly, then use a fork to gently extract the delicate strands into a spacious mixing bowl.
- Drizzle the vegan cheese sauce over the squash strands, thoroughly mixing to ensure every strand is lovingly coated.
- Enhance the dish by folding in steamed broccoli or green peas for an extra nutritional boost and vibrant color.
- Perform a final taste test, adjusting seasonings to perfection.
- Finish by sprinkling fresh chives or parsley across the top, then serve the dish while it’s warm and inviting.
Notes
- Roast the squash exactly in the center of the oven for even heat distribution and consistent cooking.
- Use a sharp chef’s knife and carefully slice the squash on a stable cutting board to prevent slipping and ensure safe cutting.
- Allow the squash to cool slightly before shredding to prevent burning your hands and make the strands easier to separate.
- Soak cashews overnight for maximum creaminess and smoother blending of the cheese sauce.
- Adjust sauce consistency with plant-based milk to create desired thickness without compromising flavor.
- Add nutritional yeast for authentic cheesy flavor and extra protein boost for vegan diets.
- Incorporate roasted vegetables like bell peppers or cauliflower for additional texture and nutritional variety.
- Store leftovers in an airtight container and reheat gently to maintain sauce’s creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg