Why You’ll Love This Recipe

Vegan Spaghetti Squash Mac ‘n Cheese is a wholesome twist on the classic comfort food. By using spaghetti squash instead of pasta and a creamy, dairy-free cheese sauce made from simple plant-based ingredients, this dish is both nourishing and satisfying. It’s gluten-free, low-carb, and packed with flavor—perfect for cozy dinners or a healthy indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squasholive oilsaltblack peppergarlic clovenutritional yeastunsweetened plant-based milk (such as almond, oat, or soy)raw cashews (soaked)lemon juicepaprikaturmericmustard (Dijon or yellow)onion powdergarlic powderoptional toppings: breadcrumbs, paprika, fresh herbs

directions

Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the inside of each half with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes, until tender.

While the squash is roasting, prepare the vegan cheese sauce. Blend soaked cashews, plant-based milk, nutritional yeast, lemon juice, mustard, garlic, onion powder, paprika, turmeric, salt, and pepper in a blender until smooth and creamy.

Once the squash is done, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.

Transfer the strands to a large bowl and pour the cheese sauce over. Stir well to coat evenly.

Optional: transfer to a baking dish, sprinkle with breadcrumbs and a dash of paprika, and broil for 2-3 minutes until golden on top.

Serve warm, garnished with fresh herbs if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes

Variations

Add steamed broccoli or peas for extra veggies.

Use roasted garlic in the cheese sauce for deeper flavor.

Top with vegan bacon bits or sautéed mushrooms for a savory twist.

Spice it up with a pinch of cayenne or hot sauce.

Swap cashews for sunflower seeds for a nut-free version.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or on the stovetop with a splash of plant milk to maintain creaminess.Not ideal for freezing due to texture changes in squash and sauce.

FAQs

Is spaghetti squash a good pasta substitute?

Yes, it’s a low-carb, gluten-free alternative that pairs well with sauces.

Do I need to soak the cashews?

Soaking makes them blend smoother. Quick soak by covering with boiling water for 15-20 minutes.

Can I use a different plant-based milk?

Yes, just choose an unsweetened and neutral-tasting option.

What does nutritional yeast do?

It gives the sauce a cheesy, umami flavor without dairy.

Can I make this nut-free?

Yes, use sunflower seeds or silken tofu instead of cashews.

Can I prepare it ahead?

Yes, roast the squash and make the sauce in advance. Combine and heat when ready to serve.

What if I don’t have a blender?

Use a food processor or mash everything well by hand, though the sauce may be less smooth.

Does this taste like traditional mac and cheese?

It’s a healthier take with similar flavors, though the texture and base are different.

Can I double the recipe?

Absolutely, just adjust baking time and use a larger dish if finishing in the oven.

What toppings work well?

Try toasted breadcrumbs, vegan parmesan, fresh parsley, or chili flakes.

Conclusion

Vegan Spaghetti Squash Mac ‘n Cheese is a deliciously creamy and comforting dish that’s both healthy and satisfying. Whether you’re vegan, gluten-free, or just looking for a lighter take on a classic, this recipe hits all the right notes. It’s easy to make, full of flavor, and sure to become a staple in your dinner rotation.