Description
A creamy, dairy-free twist on classic mac ‘n cheese using roasted spaghetti squash and a rich vegan cheese sauce.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 cup raw cashews (soaked for 4 hours or in hot water for 15 minutes)
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle 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, prepare the cheese sauce. Drain the soaked cashews and add them to a blender with nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, pepper, and Dijon mustard. Blend until smooth and creamy.
- Once the squash is cooked and slightly cooled, use a fork to scrape out the strands into a large bowl.
- Pour the vegan cheese sauce over the squash strands and mix until fully coated.
- Optional: transfer to a baking dish, top with breadcrumbs or more nutritional yeast, and broil for 5 minutes for a crispy top.
- Serve warm and enjoy!
Notes
- Soaking the cashews longer results in a smoother sauce.
- You can add steamed broccoli or peas for extra nutrition and color.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg