Vegan Roasted Spaghetti Squash
This plant-based twist on classic Alfredo transforms roasted spaghetti squash into tender strands that perfectly hold a rich, creamy sauce made from blended cashews and nutritional yeast. The sauce delivers surprising richness without dairy, while garlic adds aromatic depth. Perfect for weeknight dinners or entertaining guests seeking lighter comfort food options. The naturally nutty sweetness of roasted spaghetti squash pairs beautifully with the savory, cheese-like flavors of nutritional yeast, creating a satisfying meal that feels indulgent yet wholesome.
Ingredients
- 1 medium spaghetti squash
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- ¼ cup nutritional yeast
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F and slice spaghetti squash in half lengthwise
- 2
Scoop out seeds and drizzle inside with olive oil, season with salt and pepper
- 3
Place squash halves cut-side down on baking sheet and roast until flesh is easily pierced with fork
- 4
Soak cashews in boiling water to soften
- 5
Drain and rinse cashews, then blend with almond milk, nutritional yeast, and minced garlic until smooth
- 6
Heat remaining olive oil in saucepan over medium heat
- 7
Add blended sauce to pan and warm gently, season with salt and pepper
- 8
Scrape cooked squash strands into bowl using fork
- 9
Toss squash strands with warm sauce until well coated
- 10
Serve hot, garnish with chopped parsley if desired
Tips
Soak cashews in boiling water for at least 15 minutes to ensure the smoothest, creamiest sauce texture.
If sauce is too thick, gradually add more almond milk until you reach desired consistency.
Let roasted squash cool briefly before handling to avoid burns while scraping out strands.
Good to Know
Refrigerate covered for up to 3 days. Sauce may thicken when cold.
Roast squash up to 2 days ahead. Make sauce day of serving for best texture.
Serve immediately while warm for best texture and flavor.
Common Mistakes
Avoid over-roasting squash to prevent mushy texture
Don't skip soaking cashews to avoid grainy sauce
Substitutions
FAQ
Can I make this without cashews?
Yes, substitute with silken tofu or soaked sunflower seeds for a nut-free version with similar creaminess.
How long does the sauce keep?
Store sauce separately in refrigerator for up to 4 days. Reheat gently and thin with plant milk if needed.
Can I freeze this dish?
Sauce freezes well for up to 3 months, but roasted squash becomes watery when frozen and thawed.