Creamy Vegan Spaghetti Squash Alfredo Recipe

/ Vegan Recipes / By

If you’re looking for a delicious and healthy alternative to traditional pasta, this Vegan Spaghetti Squash Alfredo is your answer. This vegan recipe transforms simple ingredients into a creamy, rich sauce that will leave you craving more. It’s perfect for those cozy dinners or as a delightful dish to impress friends and family.

Imagine a dish that combines the unique texture of roasted spaghetti squash with a velvety, dairy-free Alfredo sauce. This recipe not only satisfies your taste buds, but it also aligns with a plant-based lifestyle, making it an ideal choice for vegans and health enthusiasts alike.

The Ultimate Vegan Spaghetti Squash Alfredo

A colorful plate of Vegan Spaghetti Squash Alfredo garnished with parsley, with cashews and lemon in the background.

This Vegan Spaghetti Squash Alfredo features tender strands of spaghetti squash enveloped in a creamy, homemade cashew-based Alfredo sauce. It’s rich, comforting, and packed with flavor, making it a perfect meal any time of year.

Ingredients

  • 1 medium spaghetti squash
  • 1 cup raw cashews (soaked for 2-4 hours and drained)
  • 1 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Chopped parsley for garnish

Instructions

  1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  2. Make the Alfredo Sauce: In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more vegetable broth until you reach your desired consistency.
  3. Combine: Once the spaghetti squash is cooked, use a fork to scrape the insides into strands. In a large bowl, toss the spaghetti squash strands with the Alfredo sauce until evenly coated.
  4. Serve: Plate the Vegan Spaghetti Squash Alfredo and garnish with chopped parsley. Enjoy your healthy, plant-based meal!

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 220kcal
  • Fat: 10g
  • Protein: 6g
  • Carbohydrates: 28g