Description

This vegan spaghetti squash mac ‘n cheese is a cozy, dairy-free twist on a classic comfort food. Instead of pasta, we use roasted spaghetti squash for a low-carb base, and it’s tossed in a creamy, cheesy cashew sauce. It’s gluten-free, nutritious, and perfect for a weeknight dinner or plant-based meal prep.

Ingredients

For the Spaghetti Squash:

1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper, to taste

For the Vegan Cheese Sauce:

1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
1 1/4 cups unsweetened almond milk (or any plant-based milk)
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet. Roast for 35–40 minutes, or until the flesh is tender.
Prepare the Cashew Cheese Sauce:
While the squash roasts, drain the soaked cashews and place them in a blender. Add almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper. Blend until completely smooth and creamy.
Scrape the Squash:
Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
Combine and Serve:
In a large pan over medium heat, add the squash strands and pour in the cheese sauce. Stir to coat and cook for 2–3 minutes until heated through. Serve warm.

Notes

You can add sautéed spinach, peas, or broccoli for extra veggies.
For a spicy kick, add a pinch of cayenne pepper to the sauce.

Leftovers keep well in the fridge for up to 4 days.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 310
Sugar: 4g
Sodium: 330mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg