Spaghetti Squash w/ Cashew Cream “Alfredo”

Vegan FriendlyDinner
Written By Maddie Ginder Scannapieco

SPAGHETTI SQUASH W/ CASHEW CREAM “ALFREDO”

Can I get a hallelujah for an “Alfredo” sauce that leaves your tummy feeling GOOD!?!? My stomach cannot tolerate a bunch of cheese, and this Alfredo sauce is dairy-free & made with whole food ingredients!

This recipe targets:

Dairy-Free | Gluten-Free | Grain-Free | Vegan Friendly

This is for all of my dairy-free, gluten-free, grain-free people! <3 This gives me the cozy comfort of a big bowl of noodles, but without the harmful blood-sugar spike and subsequent crash!

Ingredient list

  • 1 cup soaked raw unsalted cashews

  • ~1/2-1 teaspoon minced garlic

  • 1/4 cup chicken broth (use more for a thinner sauce)

  • 1/2 cup creamy coconut milk

  • 1-2 tablespoon nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon sea salt

  • 1/4-1/2 teaspoon black pepper

  • 1 spaghetti squash

Dietary benefits

  • Gluten-free

  • Grain-free

  • Dairy-free

  • Paleo

Steps

Step 1

Soak 1 cup of cashews in hot water for 30 minutes. Drain the cashews. Add all your ingredients to a blender and blend until smooth & creamy. Season to taste (more or less salt, etc.)! Heat in sauce pan before serving.

Step 2

Time for the spaghetti squash! Preheat your oven to 400 degrees. Cut your spaghetti squash in half (lengthwise). Place it face down on a lined baking sheet in the oven for ~35-45 minutes! Remove and drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Scrape the “noodles” out with a fork!

Step 3

Add your sauce and anything else you’d like! Chicken roasted/grilled/instant pot, etc. (OR you could always do an organic rotisserie from whole foods if you’re in a pinch!). Roasted broccoli and/or herbs of your choosing would be delish, too! ENJOY! :)

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Maddie Ginder Scannapieco
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