Vegan Spaghetti Squash Mac ‘n Cheese Recipe

If you’re craving that creamy, comforting goodness of mac ‘n cheese, but want to keep things plant-based, this Vegan Spaghetti Squash Mac ‘n Cheese is the answer. It’s a lighter yet incredibly satisfying take on the classic, and it’s perfect for those nights when you want something both indulgent and healthy. With a velvety cashew cheese sauce that brings all the cheesy vibes without any dairy, this dish is about to become your new favorite. Ready in under an hour, it’s a great choice for busy weeknights or casual weekend dinners!

Why You’ll Love This Recipe

• Rich and Creamy: Thanks to the cashew-based cheese sauce, this dish is rich and velvety without any of the dairy. The spaghetti squash gives it that mac ‘n cheese feel while keeping things light and nutritious.
• Quick and Easy: This is one of those recipes that’s deceptively simple. Prep time is minimal, and the oven does most of the work. You’ll have a meal on the table in just under 40 minutes!
• Vegan and Gluten-Free: Perfect for anyone following a vegan or gluten-free diet. Even if you’re not vegan, you’ll love how comforting this dish is, without any of the heaviness of traditional mac ‘n cheese.

Ingredients You’ll Need

This Vegan Spaghetti Squash Mac ‘n Cheese calls for only a handful of simple ingredients, but each one plays an important role in making it creamy, flavorful, and satisfying.

• Spaghetti Squash: The star of the show! Roasted to perfection, the strands of spaghetti squash serve as a perfect, healthier alternative to pasta while still giving you that satisfying, noodly texture.
• Cashews: These form the base of the creamy cheese sauce. When blended, they become incredibly smooth and give the sauce its rich, creamy texture. Be sure to soak them ahead of time for the best results.
• Nutritional Yeast: This ingredient is essential for the cheesy flavor. It’s a plant-based powerhouse that brings the perfect nutty, cheesy kick without any dairy.
• Lemon Juice: A squeeze of lemon adds a bright, tangy note to the cheese sauce, balancing out the richness of the cashews and enhancing the overall flavor.
• Garlic: Fresh garlic brings depth to the cheese sauce. If you’re a garlic lover, feel free to add an extra clove or two!
• Non-Dairy Milk: Choose any plant-based milk, such as almond milk or oat milk, to thin the sauce. It will add creaminess without overpowering the flavor.
• Salt & Pepper: Simple, but essential! You’ll need salt and pepper to taste to elevate the flavors of the sauce and the squash.
• Olive Oil: For roasting the squash, olive oil helps caramelize the edges, adding a hint of savory goodness to the final dish.

Variations

Looking to change things up? Here are a few variations to try:

• Add Veggies: For extra color and nutrients, stir in some sautéed spinach, broccoli florets, or peas into the finished dish.
• Spicy Kick: Want a little heat? Stir in some red pepper flakes or a dash of hot sauce into the cheese sauce.
• Smoky Flavor: Add some smoked paprika or liquid smoke for a smoky twist that pairs beautifully with the creamy sauce.
• Herbed Up: Fresh herbs like thyme, rosemary, or basil can give this dish a fresh, earthy flavor. Sprinkle some on top before serving for extra vibrancy.

How to Make Vegan Spaghetti Squash Mac ‘n Cheese

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is tender and easily shreds with a fork.

Step 2: Make the Cashew Cheese Sauce

While the squash is roasting, soak the cashews in hot water for at least 20 minutes. Once soaked, drain the cashews and blend them with nutritional yeast, garlic, lemon juice, salt, pepper, and your choice of non-dairy milk in a high-speed blender until completely smooth and creamy. You may need to add a little more milk to achieve your desired consistency.

Step 3: Shred the Squash

Once the spaghetti squash is done roasting, use a fork to gently scrape the flesh. It will naturally come apart into spaghetti-like strands. Transfer the strands to a large bowl.

Step 4: Combine and Serve

Pour the creamy cashew cheese sauce over the shredded spaghetti squash and toss until well coated. You can either serve it immediately or bake it in the oven for a few more minutes for a bubbly, golden top.

Pro Tips for Making the Recipe

• Soak Cashews Properly: Don’t skip soaking the cashews. This is the secret to getting that smooth, creamy texture in the cheese sauce. If you’re short on time, use boiling water and soak for just 10-15 minutes.
• Adjust Consistency: If your sauce is too thick, add more non-dairy milk to thin it out. Aim for a creamy, pourable consistency that coats the squash nicely.
• Roast the Squash Until Caramelized: The caramelization that happens during roasting adds a depth of flavor to the spaghetti squash that elevates this dish. Don’t rush it!

How to Serve

This Vegan Spaghetti Squash Mac ‘n Cheese is delicious on its own, but it pairs beautifully with a variety of side dishes.

Side Dishes:

• A crisp green salad with a tangy vinaigrette complements the richness of the dish.
• Roasted or steamed vegetables like broccoli, Brussels sprouts, or cauliflower are perfect accompaniments.

Garnishes:

• Top with fresh herbs, like parsley or basil, for a burst of freshness.
• Add a sprinkle of extra nutritional yeast for that cheesy flavor boost.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3-4 days. The flavor will actually improve after sitting for a day, making it an excellent choice for meal prep.

Freezing

While you can freeze this dish, the texture of the squash may change slightly after freezing. If you plan to freeze, place the mac ‘n cheese in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave or on the stovetop, adding a splash of non-dairy milk if the sauce has thickened. Heat until the dish is warm and creamy.

FAQs

1. Can I use a different squash?
Absolutely! Butternut squash would work well as a substitute for spaghetti squash. You can even use zucchini noodles for a lower-carb option.

2. Is the cashew cheese sauce really creamy?
Yes! When blended properly, the cashews create a super smooth and creamy sauce that’s just as rich as traditional cheese sauce.

3. Can I make this recipe without nutritional yeast?
Nutritional yeast is what gives this dish its cheesy flavor. If you don’t have it, try substituting with a dairy-free cheese, or make a cashew-based cheese sauce with a bit of garlic, onion powder, and a squeeze of lemon juice for tang.

4. Can I make this recipe ahead of time?
Definitely! You can roast the squash and make the cheese sauce in advance. When you’re ready to eat, simply toss the squash with the sauce and reheat.

Final Thoughts

This Vegan Spaghetti Squash Mac ‘n Cheese is a game-changer for anyone looking for a comforting yet healthy alternative to the traditional mac ‘n cheese. It’s easy to make, incredibly creamy, and packed with flavor. Whether you’re vegan or just looking to try something new, this dish will not disappoint. Don’t hesitate—give it a try and enjoy the magic of spaghetti squash combined with a creamy, cheesy sauce that’s truly irresistible!

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