Spaghetti Squash Mac and Cheese
Mac and cheese is hands down the best comfort food you can dive into. It’s a dish that can be served during any season and get great reviews. Making macaroni and cheese is a true art. It has to be the right amount of creamy and cheesy. The sauce can’t be too thick or too runny. The flavor has to be absolutely perfect. Recreating this dairy-free version of a traditional favorite is easier than you’d think.
This recipe is creamy, delicious, and savory. Did we mention it’s vegan too? Honestly, what more could you ask for? All of the ingredients are fresh and can be found right in your kitchen. Rather than using traditional macaroni for this recipe, we’re using spaghetti squash. The spaghetti squash takes this traditional favorite to the next level and adds even more flavor.
Ok, really...how do you make mac and cheese without actual cheese? It’s simple. Cashews and nutritional yeast are the key ingredients that will make the creamy, cheesy sauce of the traditional mac and cheese. Nutritional yeast is a special component to this recipe because it will mimic the flavor of cheese and give your dish the cheesy flavor you’re expecting.
Spaghetti Squash Mac and Cheese
Ingredients
● 1 large spaghetti squash
● ¼ cup olive oil
● 2 cups raw unsalted cashews
● 2 cups unsweetened almond milk
● 1 cup nutritional yeast
● 3 teaspoons salt
● 2 teaspoon white pepper
● 3 teaspoons garlic powder
● 2 teaspoons onion powder
● ½ teaspoon smoked paprika
● ½ teaspoon dijon mustard
● ½ cup panko breadcrumbs
● 2 tablespoons vegan butter
Instructions
Preheat the oven to 425 degrees.
Cut the spaghetti squash in half. Scoop out the seeds and flesh inside.
Place the spaghetti squash onto a baking tray, skin side down.
Drizzle the olive oil onto the flesh of the squash. Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper onto the squash.
Bake uncovered for 40 minutes.
In a large bowl, soak the cashew in warm water for 15 minutes.
In a small bowl, stir together the spices with remaining salt and pepper.
Once the cashews are done soaking, drain and transfer them to a food processor or blender.
Add in spices, nutritional yeast and milk. Blend on high speed until you’ve reached a creamy consistency.
Remove squash from the oven. Allow to cool slightly.
Using a fork, scoop out the flesh of the spaghetti squash into a large bowl.
Add the cheese mixture into the bowl with the spaghetti squash. Stir gently.
Fill the spaghetti squash shells with the mac and cheese.
Melt the vegan butter in a small bowl. Then mix with the panko breadcrumbs.
Drizzle the panko breadcrumbs mixture on top of the mac and cheese.
Broil on high for 3-4 minutes until the topping is slightly crunchy.
Serve and enjoy!
