Vegan Spaghetti Squash Mac ‘n Cheese is a wholesome, plant-based twist on the classic comfort food. Instead of traditional pasta, roasted spaghetti squash serves as a low-carb, nutrient-rich base, smothered in a creamy, dairy-free cheese sauce made from cashews, nutritional yeast, and warm spices. It’s indulgent, satisfying, and entirely guilt-free—perfect for cozy dinners or meal prep.
Why You’ll Love This Recipe
- Lower in carbs and calories than traditional mac and cheese
- 100% dairy-free and vegan
- Gluten-free and soy-free
- Packed with fiber and nutrients
- Creamy, cheesy, and comforting without actual cheese
- Great for meal prep and reheats well
- Kid-approved and family-friendly
- Easily customizable with add-ins
- Roasting brings out natural sweetness in the squash
- A cozy dish that feels indulgent but is totally nourishing
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Medium spaghetti squash
- Olive oil or avocado oil
- Raw cashews (soaked)
- Unsweetened plant-based milk (almond, oat, or soy)
- Nutritional yeast
- Lemon juice
- Garlic powder
- Onion powder
- Dijon mustard
- Salt and pepper
- Paprika (optional)
- Water as needed for blending
- Fresh parsley or chives for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with oil and place face-down on a baking sheet. Roast for 3540 minutes until tender.
- Meanwhile, make the vegan cheese sauce: blend soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, salt, pepper, and paprika until smooth and creamy.
- Once squash is cool enough to handle, use a fork to scrape out the spaghetti-like strands.
- Transfer the strands to a skillet or pot and pour the cheese sauce over.
- Stir over medium heat until warmed through and well combined.
- Garnish with fresh herbs and serve hot.
Servings and timing
This recipe serves 4 people.
Total time: approximately 50 minutes
- Prep time: 10 minutes
- Cook time: 40 minutes
Variations
- Add steamed broccoli, peas, or spinach for extra greens
- Stir in cooked lentils or white beans for added protein
- Use roasted garlic instead of powder for deeper flavor
- Make it spicy with a pinch of cayenne or hot sauce
- Top with vegan breadcrumbs and bake for a crispy finish
- Try it with butternut squash blended into the sauce for more richness
- Swap cashews for sunflower seeds for a nut-free version
storage/reheating
Let the mac ‘n cheese cool before storing.
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Store in freezer-safe containers for up to 1 month
- Reheating: Reheat gently on the stovetop or microwave, adding a splash of plant milk or water to maintain creaminess
FAQs
What does spaghetti squash taste like?
It has a mild, slightly sweet flavor that pairs well with savory sauces like vegan cheese.
Is this recipe kid-friendly?
Yes, it’s creamy and cheesy enough that even picky eaters enjoy it—plus it’s fun to eat.
Can I make this without cashews?
Yes, substitute with sunflower seeds or silken tofu for a nut-free option.
How do I know when the spaghetti squash is done roasting?
It should be tender when pierced with a fork, and the strands should easily separate.
Can I prep the squash in advance?
Absolutely—roast and refrigerate the squash up to 3 days ahead of time.
What’s the best plant milk for the cheese sauce?
Unsweetened almond or soy milk work best for neutral flavor and creaminess.
Is nutritional yeast necessary?
It adds the cheesy flavor—if omitted, the dish won’t have the same taste.
Can I bake the finished dish?
Yes, after mixing everything, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes.
Can I use store-bought vegan cheese?
You can, but the homemade cashew sauce is healthier and more flavorful.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as it uses spaghetti squash instead of pasta.
Conclusion
Vegan Spaghetti Squash Mac ‘n Cheese is the ultimate comfort food makeover. With its creamy, dairy-free sauce and satisfying squash noodles, it’s a plant-based meal that’s as cozy as it is nourishing. Whether you’re vegan, gluten-free, or just looking for a healthier version of a classic, this dish checks all the boxes. Try it once and you’ll find it on repeat in your kitchen.
Description
This Vegan Spaghetti Squash Mac ‘n Cheese is a healthier twist on a classic comfort dish. Roasted spaghetti squash replaces traditional pasta, and a creamy, dairy-free cashew cheese sauce brings all the indulgence without any animal products. It’s light, satisfying, and perfect for a cozy meal.
For the Spaghetti Squash:
For the Vegan Cheese Sauce:
Optional Add-ins:
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Prepare and Roast the Spaghetti Squash:
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Preheat your oven to 400°F (200°C).
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Carefully cut the spaghetti squash in half lengthwise and remove the seeds.
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Brush the cut sides with olive oil and season with salt and pepper.
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Place the squash halves cut side down on a baking sheet lined with parchment paper.
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Roast for 40 minutes, or until the flesh is tender and easily shreds with a fork.
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Make the Vegan Cheese Sauce:
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Drain the soaked cashews and add them to a high-speed blender along with almond milk, nutritional yeast, minced garlic, lemon juice, salt, and turmeric (if using).
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Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash more almond milk to reach your desired consistency.
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Assemble the Dish:
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Once the spaghetti squash is roasted, remove it from the oven and let it cool slightly.
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Use a fork to gently scrape out the strands into a large mixing bowl.
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Pour the vegan cheese sauce over the squash strands and toss until well combined.
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If using, stir in the steamed broccoli or green peas for added color and nutrition.
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Serve:
Notes
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Soaking cashews ahead of time is essential for a smooth sauce. If short on time, boil the cashews for 20 minutes instead.
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For extra creaminess, blend the sauce until very smooth.
