Description
Vegan Spaghetti Squash Mac ‘n Cheese is a healthy, plant-based twist on the classic comfort food, using roasted spaghetti squash and a creamy dairy-free cheese sauce made from cashews and nutritional yeast.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1/2 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tapioca starch or cornstarch (optional, for stretchiness)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
- Meanwhile, prepare the cheese sauce. Drain the soaked or boiled cashews and place them in a blender with plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and tapioca starch.
- Blend until very smooth and creamy, adjusting consistency with more milk if needed.
- Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Transfer the squash strands to a large pan or pot over medium heat and pour in the cheese sauce. Stir to combine and heat through for 5–7 minutes.
- Serve warm, optionally garnished with fresh herbs or a sprinkle of paprika.
Notes
- For extra creaminess, add a tablespoon of vegan butter to the sauce.
- Top with toasted breadcrumbs for a crunchy finish.
- Great as a side dish or a main course.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg