Description
A creamy, dairy-free twist on classic mac ‘n cheese made with roasted spaghetti squash and a velvety vegan cheese sauce.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk
- 1/2 cup raw cashews (soaked for 2 hours and drained)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Optional: paprika or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil, place face down on a baking sheet, and roast for 35-40 minutes until tender.
- While the squash is roasting, blend almond milk, soaked cashews, nutritional yeast, lemon juice, Dijon mustard, garlic, onion powder, turmeric, salt, and pepper until smooth and creamy.
- Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
- Pour the vegan cheese sauce over the spaghetti squash strands and mix until well combined.
- Optional: sprinkle with paprika or chopped parsley before serving.
Notes
- You can use any unsweetened plant-based milk, but almond or oat milk works best.
- For a nut-free version, replace cashews with sunflower seeds.
- Leftovers keep well in the fridge for up to 3 days.