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Vegan Spaghetti Squash Mac ‘n Cheese Recipe

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  • Author: chefahmed
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Vegan, Comfort Food, Gluten-Free
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

A creamy, cheesy, and deliciously vegan twist on traditional mac ‘n cheese. This dish uses roasted spaghetti squash in place of pasta, making it a low-carb, gluten-free option. With a flavorful cashew-based “cheese” sauce, this vegan Spaghetti Squash Mac ‘n Cheese is comfort food that’s both satisfying and healthier.

Ingredients

  • 1 medium spaghetti squash

  • 1 cup raw cashews (soaked for at least 4 hours or overnight)

  • 1/2 cup nutritional yeast

  • 1/4 cup lemon juice

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon turmeric (for color)

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon ground mustard

  • 1/4 cup water (or more for desired consistency)

  • Salt and pepper to taste

  • 1 tablespoon olive oil (optional, for drizzling)

 

  • Fresh parsley (optional, for garnish)

Instructions

  • Preheat the oven to 400°F (200°C).

  • Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little olive oil (optional) and sprinkle with salt and pepper.

  • Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender. You should be able to scrape out the strands with a fork easily.

  • While the squash is roasting, prepare the cashew cheese sauce. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, ground mustard, and water. Blend until smooth and creamy. Add more water as needed to reach your desired sauce consistency.

  • Once the spaghetti squash is done, scrape the flesh into a large bowl with a fork to create spaghetti-like strands.

  • Pour the cashew cheese sauce over the spaghetti squash strands and toss to combine, making sure everything is evenly coated.

  • Taste and adjust seasoning with salt, pepper, or more nutritional yeast if desired.

 

  • Serve with fresh parsley on top for garnish (optional).

Notes

  • Make sure to soak the cashews for at least 4 hours or overnight to get a smooth cheese sauce.

  • If you prefer a thicker sauce, reduce the amount of water or add more cashews.

  • Feel free to add your favorite veggies or protein for extra flavor.

Find it online: https://slsrecipes.com/vegan-spaghetti-squash-mac-n-cheese-recipe/