This Vegan Spaghetti Squash Mac ‘n Cheese is a healthier twist on a classic comfort dish. Roasted spaghetti squash replaces traditional pasta, and a creamy, dairy-free cashew cheese sauce brings all the indulgence without any animal products. It’s light, satisfying, and perfect for a cozy meal.
1cupraw cashews (soaked 4 hours or boiled 20 minutes)
1/2cupunsweetened almond milk
1/4cupnutritional yeast
1clovegarlic, minced
1tbsplemon juice
1/2tspsalt
1/4tspturmeric (optional, for color)
1cupsteamed 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.