Vegan Spaghetti with Alfredo sauce


  • 1 spaghetti squash (you may have extra, depending up the size)
  • 1 tablespoon olive oil + more for drizzling
  • Cauliflower Alfredo Sauce
  • 1/4 cup onion
  • 2 cloves garlic, minced
  • 4 cups chopped cauliflower
  • 1 1/2 cups unsweetened plain almond milk
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • salt and pepper
  • chopped parsley or basil for garnish



  1. Preheat oven to 450°.
  2. Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top. Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash.
  3. Cauliflower Alfredo Sauce: Pour olive oil in a hot pan. Add onion and cook on medium – high heat until translucent.
  4. Add minced garlic, and cook 30 seconds longer. Add chopped cauliflower and almond milk. Bring to a boil, then reduce to a simmer. Cook until cauliflower are tender.
  5. Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.

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