Looking for a cozy, comforting dish that doesn’t weigh you down? This Easy Vegan Spaghetti Squash Mac & Cheese is a lighter, dairy-free twist on the classic favorite. Instead of pasta, we’re using tender strands of roasted spaghetti squash, which perfectly soak up a velvety cashew cheese sauce that’s both creamy and packed with flavor. It’s warm, wholesome, and plant-based—perfect for weeknight dinners, meal prep, or impressing your vegan-curious friends. Best of all? It’s naturally gluten-free, soy-free, and absolutely delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
This simple recipe uses real, nourishing ingredients that work together beautifully:
- A medium spaghetti squash: This golden squash becomes stringy when roasted—like nature’s own gluten-free noodles!
- Olive oil or avocado oil: For roasting and bringing out the squash’s sweetness.
- Raw cashews: Soaked until soft, they create a silky, rich base for the vegan cheese sauce.
- Unsweetened plant milk: Almond, oat, or soy milk all work—just make sure it’s unflavored.
- Nutritional yeast: This is the magic ingredient that delivers that signature cheesy taste.
- Lemon juice: A touch of brightness balances the richness of the sauce.
- Garlic powder & onion powder: For a warm, savory depth.
- Dijon mustard: Adds tang and complexity.
- Salt and pepper: Essential seasoning.
- Paprika (optional): A smoky, subtle heat if you want it.
- Water (as needed): Helps blend the sauce to your desired consistency.
- Fresh parsley or chives: For a fresh finish on top.
Instructions
1. Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Carefully slice your spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Lightly brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. Place both halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes, or until the squash is tender when pierced with a fork.
You’ll know it’s done when you can easily pull the flesh into spaghetti-like strands with a fork.
2. Prepare the Vegan Cheese Sauce
While your squash is roasting, get that creamy cashew sauce going.
If you haven’t already soaked your cashews overnight, you can do a quick version by boiling them for 20 minutes, then draining them.
In a high-speed blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, salt, pepper, and paprika (if using). Blend until smooth and creamy.
If it feels too thick, just add a splash more plant milk or water and blend again. The texture should be silky and pourable.
3. Scrape & Combine
Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape out the tender strands into a large skillet or pot.
Pour the vegan cheese sauce over the squash and gently toss to coat. Turn the heat to low and stir until the dish is warmed through and everything is evenly combined.
4. Garnish and Serve
Taste and adjust salt and pepper if needed. Spoon into bowls and sprinkle with chopped fresh parsley or chives.
That’s it—your creamy, comforting, nutrient-packed vegan mac and cheese is ready to enjoy!
Tips and Tricks
- Soak cashews properly: This step makes or breaks the creaminess of your sauce. If you’re in a rush, boiling works too.
- Blender matters: A high-speed blender like a Vitamix or Nutribullet will give you the smoothest results. A regular blender might take longer, but it’ll still get the job done.
- Add liquid slowly: Start with less plant milk and add more only if needed. You want it creamy, not watery.
- Taste as you go: Everyone’s preferences are different—taste your sauce before mixing to tweak the lemon, salt, or mustard levels.
- Don’t overcook the squash: Too much roasting can dry it out. Keep an eye on the oven and test at the 35-minute mark.
Delicious Variations
Want to mix it up? Here are some creative ways to adapt this vegan spaghetti squash mac and cheese:
- Add greens: Stir in some steamed broccoli, green peas, kale, or baby spinach for extra nutrition and color.
- Spicy kick: Sprinkle in a bit of cayenne or a few dashes of hot sauce for heat lovers.
- Nut-free version: Sub sunflower seeds or silken tofu in place of cashews for an allergy-friendly twist.
- Garlic lovers: Roast a whole head of garlic and blend it into the sauce for a deeper, sweeter flavor.
- Bake it crispy: After combining the squash and sauce, transfer to a baking dish, top with seasoned breadcrumbs (gluten-free if needed), and bake at 375°F for 15 minutes until golden.
- More richness: Blend in a little cooked butternut squash or pumpkin puree with the sauce for autumn vibes.
Serving Suggestions
This dish is cozy and satisfying on its own, but here are a few ways to turn it into a full-on meal:
- With a side salad: A crisp green salad with a lemon vinaigrette balances the richness of the cheese sauce.
- As a side dish: Serve alongside roasted veggies, a vegan protein main, or even a hearty soup.
- Topped with crispy chickpeas: For a bit of crunch and added protein.
Storage Instructions
Got leftovers? This dish keeps wonderfully and makes an easy meal later in the week.
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze portions in airtight containers for up to 1 month. Let thaw overnight in the fridge before reheating.
- Reheating tips: Reheat gently on the stovetop or in the microwave. Add a splash of plant milk or water and stir to bring back that creamy consistency.
Frequently Asked Questions
What does spaghetti squash taste like?
It has a mild, slightly sweet flavor that’s almost neutral—making it a perfect base for bold sauces like this one.
Is this dish kid-friendly?
Absolutely! Kids love the cheesy taste and the fun texture of the squash. It’s a great way to sneak in some veggies.
Can I make this without cashews?
Yes! Silken tofu or soaked sunflower seeds are great alternatives. Just expect a slightly different texture and flavor.
What’s the best plant milk for this recipe?
Unsweetened almond or soy milk are perfect for a neutral taste. Avoid sweetened or flavored options—they’ll throw off the balance.
Is nutritional yeast necessary?
For that cheesy, umami flavor—yes! It’s really the key to that comforting mac and cheese taste. If you leave it out, you’ll lose that cheesy note.
Can I prep the squash ahead of time?
Totally. You can roast the squash up to 3 days in advance and store it in the fridge until you’re ready to mix everything together.
Can I use store-bought vegan cheese instead?
You can, but the homemade cashew sauce is fresher, healthier, and honestly tastier. Once you try it, you might never go back.
Is it gluten-free?
Yes, completely! Spaghetti squash is naturally gluten-free, and the rest of the ingredients are too. Just double-check your mustard and breadcrumbs if you use any.
Final Thoughts
This Easy Vegan Spaghetti Squash Mac & Cheese is the ultimate comfort food makeover—light, satisfying, and made with real ingredients that nourish your body. Whether you’re new to plant-based cooking or a seasoned vegan, this recipe will quickly become a favorite in your kitchen. Creamy, cheesy, and so full of flavor, it’s one of those meals that feels indulgent while secretly being super healthy.
Give it a try—you won’t miss the pasta one bit!
Vegan Spaghetti Squash Mac ‘n Cheese
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 cup raw cashews (soaked 4 hours or boiled 20 minutes)
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp turmeric (optional, for color)
- 1 cup steamed broccoli or green peas (optional add-in)
- fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 40 minutes, or until tender and the flesh shreds easily with a fork.
- Meanwhile, prepare the vegan cheese sauce: Drain the soaked cashews and add to a high-speed blender along with almond milk, nutritional yeast, garlic, lemon juice, salt, and turmeric.
- Blend until smooth and creamy. Add more almond milk if needed to reach your desired consistency.
- Let the squash cool slightly, then scrape out the spaghetti-like strands using a fork and transfer to a mixing bowl.
- Pour the vegan cheese sauce over the squash strands and mix until well combined.
- Optional: Stir in steamed broccoli or green peas for added color and nutrition.
- Taste and adjust seasoning if needed. Garnish with fresh chives or parsley and serve warm.
