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Vegan Spaghetti Squash Alfredo

Spaghetti squash smothered in raw vegan alfredo sauce, made predominately from cashews, and intertwined with aromatic spices and herbs.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2
Author: Amanda Nicole Smith


  • 1 spaghetti squash
  • 2 cups cashews; soaked 1 hour
  • 1 cup water
  • 1/2 lemon; juiced
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp rosemary
  • 1/4 cup fresh parsley



  • Preheat the oven to 425 degrees.
  • Cut 1 inch into the top of the squash where the stem is.
  • Cut the squash vertically in half.
  • Scrape out the guts with the top of the squash.
  • Put the squash face down in a glass baking dish with a 1/2 in of water.

Raw Vegan Alfredo Sauce

  • Soak cashews for 1 hour.
  • Blend them in a blender until smooth.
  • Add in the rest of the ingredients and blend again until creamy.


In the last 10 minutes of the spaghetti squash cooking add in the broccoli and onions.