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
Units
Scale
- 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