Vegan Spaghetti Squash Mac ‘n Cheese Recipe

Get ready for a cozy, comforting twist on a classic favorite—without the dairy! This Vegan Spaghetti Squash Mac ‘n Cheese is creamy, cheesy (thanks to a genius combo of nutritional yeast and cashews), and utterly satisfying. It’s the kind of dish that makes you forget it’s plant-based. Even better? It’s easy enough to throw together on a hectic weeknight, especially if you prep the squash ahead of time. With its velvety sauce and tender squash strands, this dish delivers all the comfort of mac ‘n cheese but in a lighter, veggie-packed form.

Why You’ll Love This Recipe

• Ultra Creamy Without the Dairy: The sauce is luxuriously smooth and cheesy, yet totally plant-based—no compromise on texture or taste.
• Low-Carb and Veggie-Forward: Swapping pasta for spaghetti squash keeps it lighter and adds extra fiber, without sacrificing that comforting feel.
• Quick Weeknight Hero: If you roast your squash in advance or use a pressure cooker, this recipe can come together in just 30 minutes.
• Kid and Family-Approved: Creamy, cheesy, and totally fun to eat—this one’s a surprise hit even with picky eaters.

Ingredients You’ll Need

Here’s what you’ll need to whip up your new favorite vegan comfort food:

• Spaghetti squash: This is your pasta substitute. Once cooked, it shreds into tender, noodle-like strands. Roast, steam, or microwave—whatever works for you.
• Raw cashews: Soaked and blended to create a rich, creamy base for the cheese sauce. The secret weapon for that luscious texture.
• Nutritional yeast: Adds a cheesy, umami flavor that mimics parmesan or cheddar. Absolutely essential.
• Garlic: Gives the sauce a savory depth. You can go fresh, roasted, or powdered depending on time.
• Onion powder and mustard: These two deepen the flavor and give that classic mac ‘n cheese tang. Don’t skip the mustard!
• Lemon juice: Balances the richness of the cashews and brightens everything up.
• Plant milk: Helps thin out the sauce to the perfect consistency. Go for unsweetened almond, oat, or soy.
• Salt and pepper: For seasoning—taste as you go!
• Olive oil: Optional, but adds a smooth finish to the sauce and helps bind it to the squash.

Variations

Want to change it up? Totally doable:

• Spicy Kick: Add a pinch of cayenne or a splash of hot sauce to the cheese sauce for some heat.
• Extra Veggies: Toss in steamed broccoli, peas, or spinach for more color and nutrients.
• Crunchy Topping: Sprinkle with vegan breadcrumbs or crushed nuts and broil for a few minutes to get a golden crust.
• Smoky Flavor: Mix in a bit of smoked paprika or liquid smoke for a deeper, more complex taste.

How to Make Vegan Spaghetti Squash Mac ‘n Cheese

Step 1: Cook the Spaghetti Squash

Preheat the oven to 400°F. Cut the squash in half lengthwise, scoop out the seeds, and roast cut-side down on a baking sheet for 35–40 minutes, or until the flesh is tender and pulls into strands easily with a fork.

Step 2: Soak the Cashews

While the squash roasts, soak your cashews in hot water for at least 15–20 minutes (or boil for 10 minutes if you’re short on time).

Step 3: Make the Cheese Sauce

Drain the cashews and add them to a blender with nutritional yeast, garlic, onion powder, mustard, lemon juice, salt, pepper, and plant milk. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

Step 4: Combine

Once the squash is cool enough to handle, use a fork to scrape the flesh into strands. Place the strands in a bowl or baking dish and pour the warm cheese sauce over the top. Stir well to coat.

Step 5: Heat and Serve

Heat everything together in a large skillet over medium heat, or bake at 350°F for 10–15 minutes if you like it a bit more baked and bubbly.

Pro Tips for Making the Recipe

• Don’t overcook the squash: You want strands, not mush! Check early and pull it when tender but still structured.
• Blend the sauce until silky: A high-speed blender works best to get that super creamy texture without any graininess.
• Season the squash: A little salt and pepper on the roasted squash before mixing in the sauce goes a long way in layering flavor.
• Make extra sauce: It freezes well and works beautifully over pasta, veggies, or even nachos!

How to Serve

This dish is cozy enough for a solo dinner and fancy enough for a dinner party.

Add a Crunch

Top with toasted breadcrumbs, roasted pumpkin seeds, or chopped parsley for some texture.

Pair It With

A crisp green salad or roasted Brussels sprouts complement the richness of the sauce. If you want something heartier, serve it alongside vegan meatballs or crispy tofu.

Make It a Bowl

Layer it up with sautéed kale, chickpeas, and a drizzle of sriracha for a power-packed bowl.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. It reheats beautifully!

Freezing

Freeze the cheese sauce separately for up to 3 months. Spaghetti squash doesn’t freeze as well due to its high water content, but it’s fine if you don’t mind a slightly softer texture.

Reheating

Reheat on the stovetop with a splash of plant milk to loosen the sauce, or microwave in 30-second bursts, stirring in between.

FAQs

Can I use another vegetable instead of spaghetti squash?
Absolutely! Roasted butternut squash or zucchini noodles can work, though the texture will be different. Just avoid anything too watery unless you’re draining it well.

Do I need a high-speed blender for the sauce?
While a high-speed blender gives the smoothest result, you can get a great texture with a regular blender or food processor—just soak the cashews longer and blend a bit longer.

Is this recipe gluten-free?
Yes! Every ingredient in this recipe is naturally gluten-free, just double-check your plant milk and mustard for any hidden additives.

Can I prep this ahead of time?
Definitely. You can roast the squash and blend the sauce up to two days in advance. Assemble and reheat when you’re ready to eat.

Final Thoughts

This Vegan Spaghetti Squash Mac ‘n Cheese is the kind of meal you’ll turn to again and again. It’s comforting, nutritious, and packed with flavor—without weighing you down. Whether you’re vegan, dairy-free, or just looking for a new twist on an old favorite, this one checks all the boxes. Give it a try—you might just fall in love with squash all over again.

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