Why You’ll Love This Recipe
Vegan Spaghetti Squash Mac ‘n Cheese is a creamy, comforting, and wholesome twist on the classic comfort food. Using roasted spaghetti squash in place of traditional pasta and a dairy-free cheese sauce made from simple ingredients, this dish is entirely plant-based and gluten-free. It’s satisfying, nutrient-rich, and perfect for cozy nights in.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti squasholive oilsaltblack peppernutritional yeastcashews (soaked)unsweetened plant milk (almond, soy, or oat)garlic powdersmoked paprikaturmericmustard (Dijon or yellow)lemon juiceonion powder
directions
Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
Roast for 35-40 minutes until tender. Let cool slightly, then use a fork to scrape out the spaghetti-like strands.
Meanwhile, prepare the vegan cheese sauce: blend soaked cashews, plant milk, nutritional yeast, garlic powder, onion powder, mustard, smoked paprika, turmeric, lemon juice, salt, and pepper until smooth and creamy.
Transfer the spaghetti squash strands to a large skillet or saucepan over low heat.
Pour the vegan cheese sauce over the squash and stir to combine. Heat through gently until warm and creamy.
Adjust seasoning to taste and serve immediately.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesRoasting time: 40 minutesTotal time: 50 minutes
Variations
Add sautéed mushrooms or spinach for extra veggies.
Sprinkle with gluten-free breadcrumbs and bake for a crispy top.
Mix in a dash of hot sauce for a spicy kick.
Top with vegan parmesan or toasted nuts for added texture.
Use roasted garlic in the sauce for a deeper flavor.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring in a splash of plant milk if the sauce thickens too much.Freezing is not recommended as the squash can become watery when thawed.
FAQs
Can I make this nut-free?
Yes, use sunflower seeds or silken tofu instead of cashews.
Is this dish very cheesy?
It has a rich, cheesy flavor from the nutritional yeast and spices, even without dairy.
Can I roast the squash in advance?
Absolutely, you can roast and refrigerate it up to 2 days ahead.
What if I don’t have a high-speed blender?
Soak cashews longer (overnight or in hot water for 1 hour) and blend in batches.
Can I add protein?
Yes, toss in cooked lentils or chickpeas for added plant protein.
How do I keep the sauce smooth?
Use a good blender and soak your cashews well for a silky finish.
Can I use frozen spaghetti squash?
Fresh is best, but thawed frozen squash can work in a pinch.
Does it taste like real mac and cheese?
It’s a healthier, plant-based version with its own delicious twist.
Is this recipe kid-friendly?
Yes! It’s creamy, mild, and great for picky eaters.
Can I bake the finished dish?
Yes, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 10-15 minutes.
Conclusion
Vegan Spaghetti Squash Mac ‘n Cheese is a lighter, dairy-free alternative to a classic favorite that doesn’t skimp on flavor or comfort. With its creamy cashew sauce and tender squash noodles, this dish proves that plant-based meals can be both indulgent and nourishing. Try it once, and it might just become your new go-to comfort food.
Print
Vegan Spaghetti Squash Mac ‘n Cheese
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegan
Description
Vegan Spaghetti Squash Mac ‘n Cheese is a wholesome twist on the classic comfort food. Made with roasted spaghetti squash and a creamy dairy-free cheese sauce, it’s perfect for a cozy, plant-based meal.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1 cup unsweetened almond milk (or other plant milk)
- 1/2 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp turmeric (for color)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 2 tbsp tapioca starch or cornstarch (optional, for extra creaminess)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and place cut side down on a baking sheet. Roast for 35–40 minutes or until tender.
- While the squash is roasting, prepare the cheese sauce. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, pepper, Dijon mustard, and tapioca starch if using. Blend until smooth and creamy.
- Once the squash is done, let it cool slightly. Use a fork to scrape the squash into strands.
- Transfer squash strands to a large skillet or saucepan over medium heat. Pour the cheese sauce over and stir to combine and heat through.
- Cook for 3–5 minutes, stirring until the mixture is hot and creamy.
- Serve immediately, optionally garnished with fresh herbs or vegan parmesan.
Notes
- Can be stored in the refrigerator for up to 4 days.
- Add steamed broccoli or peas for extra veggies.
- Adjust thickness of sauce with more plant milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
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