Looking for a creamy, comforting pasta dish that’s both vegan and low-carb? This Spaghetti Squash with Vegan Alfredo Sauce is a game-changer. I’ve perfected this recipe to deliver all the richness of traditional Alfredo sauce while keeping it completely plant-based and nutritious. The tender strands of spaghetti squash provide the perfect base for this silky, cashew-based sauce that’s sure to satisfy your comfort food cravings.
Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Vegan Alfredo Sauce:
- 1½ cups raw cashews, soaked for 4 hours or overnight
- 2 cups unsweetened plant milk (preferably almond or oat)
- 4 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
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 cut-side down on a baking sheet.
- Bake for 35-45 minutes, or until the squash is tender and easily pulls apart with a fork.
- While the squash bakes, drain and rinse the soaked cashews.
- Add the cashews and all remaining sauce ingredients to a high-speed blender. Blend until completely smooth and creamy, about 2-3 minutes.
- Pour the sauce into a large saucepan and heat over medium-low heat, stirring frequently until warmed through and slightly thickened.
- Use a fork to scrape the cooked squash into spaghetti-like strands.
- Toss the squash strands with the warm Alfredo sauce and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes (plus cashew soaking time)
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Recipe Notes
- For extra-creamy sauce, ensure your cashews are completely softened. If you’re short on time, pour boiling water over the cashews and let them soak for 30 minutes.
- The sauce will thicken as it heats. If it becomes too thick, thin it out with a splash of plant milk.
- Store leftover sauce separately from the squash in an airtight container for up to 5 days.
- To test if the squash is done, pierce it with a fork – it should go through easily.
- For a nut-free version, substitute the cashews with silken tofu, though the texture will be slightly different.
- Garnish with fresh herbs like parsley or basil, and a sprinkle of red pepper flakes for heat if desired.
Spaghetti Squash with Vegan Alfredo Sauce
A creamy, comforting pasta dish that's both vegan and low-carb. This recipe delivers all the richness of traditional Alfredo sauce while keeping it completely plant-based and nutritious.
Ingredients
- 1 large spaghetti squash about 3-4 pounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1½ cups raw cashews soaked for 4 hours or overnight
- 2 cups unsweetened plant milk preferably almond or oat
- 4 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
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 cut-side down on a baking sheet.
- Bake for 35-45 minutes, or until the squash is tender and easily pulls apart with a fork.
- While the squash bakes, drain and rinse the soaked cashews.
- Add the cashews and all remaining sauce ingredients to a high-speed blender. Blend until completely smooth and creamy, about 2-3 minutes.
- Pour the sauce into a large saucepan and heat over medium-low heat, stirring frequently until warmed through and slightly thickened.
- Use a fork to scrape the cooked squash into spaghetti-like strands.
- Toss the squash strands with the warm Alfredo sauce and serve immediately.