Vegan Spaghetti Squash Mac ‘n Cheese Recipe

If you’re craving a comforting bowl of mac ‘n cheese but want to keep it plant-based, then this Vegan Spaghetti Squash Mac ‘n Cheese is your answer! It’s a creamy, cheesy (without the cheese), and incredibly satisfying dish that’s packed with flavor and nutrients. Spaghetti squash stands in for the traditional pasta, making it a perfect low-carb, veggie-packed alternative. This recipe is quick, easy, and completely delicious—perfect for a weeknight dinner when you want something comforting but with a twist!

Why You’ll Love This Recipe

• Healthy and Wholesome: Using spaghetti squash as the base not only makes this dish low-carb, but it also adds a hearty texture and sneaks in some extra veggies.
• Vegan and Dairy-Free: This mac ‘n cheese is made with a creamy, cheesy vegan sauce that will make you forget it’s dairy-free. Plus, it’s packed with flavor and a perfect substitute for traditional mac ‘n cheese.
• Easy to Make: Despite its creamy texture and rich flavor, this recipe is easy to make. You can have it ready in about 30 minutes, which makes it ideal for busy weeknights.

Ingredients You’ll Need

Here’s what you’ll need to get started on this vegan version of mac ‘n cheese with spaghetti squash:

• Spaghetti Squash: The star of the dish! It gives you that noodle-like texture while also adding a subtle sweetness and nuttiness that pairs perfectly with the creamy sauce.
• Cashews: These are the base of the vegan cheese sauce. When blended, they create a rich, creamy texture that mimics cheese. Be sure to soak them beforehand for the best results!
• Nutritional Yeast: This ingredient is essential for that cheesy, umami flavor that makes this dish feel indulgent without any dairy.
• Garlic: Adds depth and flavor to the cheese sauce, making it taste rich and savory.
• Lemon Juice: For a touch of acidity that balances the creamy sauce and enhances the flavors.
• Olive Oil: Used in the sauce to give it a silky texture and richness.
• Plant-Based Milk: Almond milk, oat milk, or soy milk works well. It helps thin out the sauce to just the right creamy consistency.
• Turmeric: Just a pinch for color and a slight earthy flavor. It makes the sauce look golden, just like classic mac ‘n cheese.
• Salt and Pepper: Essential for seasoning the sauce and adjusting the flavor to your liking.

Variations

If you’d like to play around with this recipe, here are a few ideas for variations:

• Add Protein: Toss in some sautéed tofu or tempeh for added protein. You could also add some chickpeas for an extra boost.
• Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the cheese sauce for a spicy version.
• More Veggies: Feel free to add sautéed spinach, kale, or roasted broccoli to the dish for more texture and nutrients.
• Herbs: Try mixing in fresh herbs like basil, parsley, or chives to brighten up the flavors.

How to Make Vegan Spaghetti Squash Mac ‘n Cheese

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with a little olive oil and sprinkle with salt and pepper. Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Make the Vegan Cheese Sauce

While the squash is roasting, make the creamy cheese sauce. In a high-speed blender, combine the soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant-based milk, turmeric, salt, and pepper. Blend until smooth and creamy, adding more milk as needed to achieve your desired consistency. Taste and adjust the seasoning if necessary.

Step 3: Shred the Squash

Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Using a fork, shred the flesh into spaghetti-like strands and place them into a bowl.

Step 4: Combine the Squash and Sauce

Pour the creamy vegan cheese sauce over the shredded spaghetti squash and toss everything together until the squash is fully coated. If you’d like a little extra flavor, top with some fresh cracked black pepper and a sprinkle of nutritional yeast.

Step 5: Serve and Enjoy

Serve immediately while it’s still warm, and enjoy your guilt-free, plant-based mac ‘n cheese!

Pro Tips for Making the Recipe

• Soak the Cashews: For the creamiest sauce, make sure you soak the cashews in water for at least 4 hours, or overnight if you have time. You can also boil them for 10 minutes if you’re in a hurry.
• Roast the Squash Until Tender: Make sure the spaghetti squash is roasted until it’s fork-tender. If it’s not soft enough, it won’t shred properly.
• Adjust the Sauce Consistency: If you prefer a thinner sauce, add more plant-based milk to reach your desired consistency. It should be creamy but not too thick.
• Use a High-Speed Blender: A high-speed blender helps achieve the smoothest and creamiest sauce, which is key to mimicking the texture of traditional mac ‘n cheese.

How to Serve

This Vegan Spaghetti Squash Mac ‘n Cheese is great as a main dish, but it pairs well with a variety of sides. Here are some ideas:

• Side Salad: Pair it with a fresh green salad with lemon vinaigrette for a light, crisp contrast to the rich, creamy mac ‘n cheese.
• Garlic Bread: For a more indulgent meal, serve this dish with a side of crispy, garlic-studded bread to scoop up the sauce.
• Roasted Vegetables: Roasted Brussels sprouts, broccoli, or cauliflower make an excellent side dish and add even more veggies to your meal.

Make Ahead and Storage

Storing Leftovers

This dish can be stored in an airtight container in the fridge for up to 3-4 days. When reheating, add a little extra plant-based milk to keep the sauce creamy.

Freezing

You can freeze the Vegan Spaghetti Squash Mac ‘n Cheese for up to 1 month. Just be sure to store it in a freezer-safe container. Thaw it overnight in the fridge before reheating.

Reheating

Reheat in the microwave or on the stovetop, adding a splash of plant-based milk to restore its creamy texture.

FAQs

Can I use a different type of squash? While spaghetti squash is the star of this recipe, you can use other squash varieties like butternut or acorn squash if you prefer. Just roast them and mash them up before mixing with the sauce.

Can I make this recipe without cashews? If you’re allergic to cashews or want to use a different base for the cheese sauce, you can try using silken tofu or store-bought vegan cheese alternatives. Just blend them up with the other ingredients for the creamy sauce.

Can I add regular pasta instead of spaghetti squash? Absolutely! If you’re not following a low-carb diet or just love traditional pasta, feel free to swap the spaghetti squash for your favorite gluten-free or regular pasta.

How can I make this spicier? For a spicier version, add a pinch of cayenne pepper to the sauce or stir in some diced jalapeños to the shredded squash before mixing with the sauce.

Final Thoughts

This Vegan Spaghetti Squash Mac ‘n Cheese is the ultimate comfort food without the guilt. It’s creamy, cheesy (thanks to the cashews and nutritional yeast), and completely satisfying. Whether you’re vegan or just looking for a healthier version of mac ‘n cheese, this recipe is perfect for any night of the week. So, grab your spaghetti squash and give this dish a try—you’ll be hooked!

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