A healthy, vegan twist on classic mac and cheese made with spaghetti squash, providing a creamy and cheesy-like texture without dairy.

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Preheat the oven to 375°F (190°C).
Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet cut-side down. Roast for 30-40 minutes until tender.
While the squash is roasting, prepare the cashew cheese sauce. Drain the soaked cashews and place them in a high-speed blender or food processor with nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Add 1/2 cup of water and blend until smooth and creamy.
Once the spaghetti squash is roasted and cooled slightly, use a fork to scrape out the strands into a bowl.
Optional: Heat olive oil in a pan over medium heat and sauté the spaghetti squash strands for 2-3 minutes to enhance flavor.
Pour the cashew cheese sauce over the spaghetti squash and mix well until fully coated.
Serve immediately and enjoy your creamy, vegan mac ‘n cheese!

For extra creaminess, you can add a bit more water to the cashew cheese sauce.
If you prefer a more cheesy flavor, add extra nutritional yeast to taste.
This recipe can be customized by adding sautéed veggies or roasted garlic for more flavor.