Why You’ll Love This Recipe

Vegan Spaghetti Squash Mac ‘n Cheese is a healthy, plant-based twist on the classic comfort food. Instead of traditional pasta, this dish uses tender, roasted spaghetti squash strands paired with a creamy, dairy-free cheese sauce made from wholesome ingredients. It’s rich, satisfying, low-carb, and perfect for those avoiding gluten or animal products—without sacrificing flavor or comfort.

ingredients

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

spaghetti squasholive oilcashews (soaked)nutritional yeastunsweetened almond milkmustard (Dijon or yellow)lemon juicegarlic powderonion powdersaltpepperpaprikaoptional toppings: vegan breadcrumbs, chopped parsley, vegan parmesan

directions

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

Brush the cut sides with olive oil and place face-down on a baking sheet. Roast for 35-40 minutes until tender.

While the squash roasts, prepare the cheese sauce. In a blender, combine soaked cashews, nutritional yeast, almond milk, mustard, lemon juice, garlic powder, onion powder, salt, pepper, and paprika. Blend until smooth and creamy.

Once the squash is done, use a fork to scrape out the strands into a large bowl.

Pour the vegan cheese sauce over the spaghetti squash and stir until evenly coated.

Optional: Transfer to a baking dish, top with vegan breadcrumbs, and bake at 375°F (190°C) for 10-15 minutes for a crispy top.

Sprinkle with parsley or vegan parmesan before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesRoasting time: 40 minutesBlending and assembling: 10 minutesTotal time: 1 hour 5 minutes

Variations

Add steamed broccoli or peas for extra veggies.

Use smoked paprika or chili flakes for a kick of heat.

Top with sautéed mushrooms or caramelized onions for added depth.

Swap almond milk for oat or soy milk, if preferred.

Stir in a bit of miso paste for umami richness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or in the microwave, adding a splash of plant milk if needed to loosen the sauce.Not recommended for freezing, as the texture of spaghetti squash may become mushy.

FAQs

What can I use instead of cashews?

Sunflower seeds or silken tofu can be used for nut-free versions.

Can I prepare this dish ahead of time?

Yes, roast the squash and blend the sauce in advance, then combine and heat when ready to serve.

Is it really cheesy without dairy?

Yes! Nutritional yeast and cashews create a rich, cheesy flavor without any dairy.

Do I need to soak the cashews?

Yes, soak them in hot water for 15–30 minutes or overnight for the smoothest sauce.

Can I add protein to this dish?

Absolutely—add cooked lentils, vegan sausage, or tofu crumbles for a protein boost.

Is this gluten-free?

Yes, it’s naturally gluten-free as long as your toppings are too.

Can I use a different squash?

You could, but spaghetti squash gives the best noodle-like texture for this dish.

Conclusion

Vegan Spaghetti Squash Mac ‘n Cheese is a cozy, nourishing alternative to traditional mac and cheese that doesn’t skimp on flavor. With a velvety sauce and tender squash noodles, it’s the perfect weeknight dinner or side that fits into vegan, gluten-free, and health-conscious lifestyles. Give it a try, and you might just forget it’s plant-based.