Description
Rich, creamy, and healthy, this Easy Vegan Veggie Alfredo Stuffed Spaghetti Squash is a fun way to incorporate veggies in an irresistible way.
Ingredients
Scale
Base Ingredients:
- 2 Tablespoons [raw] cashew butter *
- 2 cups unsweetened plain plant milk
- ¼ cup nutritional yeast
- 1 teaspoon distilled white vinegar
Spice/Herb Ingredients:
- ½ teaspoon dried Italian Seasoning (+/-) *
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Slurry Ingredients:
- 1 teaspoon cornstarch (or arrowroot powder)
- 2 teaspoons water
Other Ingredients
- 2 spaghetti squash *
- 1 ½ cups frozen small broccoli florets (steamed) *
Optional Toppings:
- Vegan Parmesan Cheese
- Chopped fresh parsley
Instructions
- Bake the spaghetti squash per our How to Bake a Spaghetti Squash recipe, set aside.
- Steam the small broccoli florets until they reach the desired tenderness, set aside.
- In a large skillet, add all the Base Ingredients and the Spice/Herb Ingredients, heat over medium heat for several minutes, whisking constantly to incorporate and dissolve the cashew butter into the sauce.
- Make the slurry by placing the cornstarch (or arrowroot powder) into a small bowl, add the water, whisk well to combine, and dissolve the cornstarch, set aside.
- Bring the skillet mixture to a boil, then immediately lower to medium heat, stir in the cornstarch slurry, stirring constantly to thicken the sauce. Stir for several minutes.
- Add the steamed small broccoli florets, gently stir, allow to simmer for several minutes. Serve over baked spaghetti squash.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4