Description
Guilt-free Spaghetti Squash Alfredo with Portobello Mushrooms—amazingly dairy-free and full of flavor!!
Ingredients
- 4 Portobello Mushrooms
- 1 cup Raw Cashews (preferably Soaked Overnight In Water And Drained)
- 1 Tablespoon Nutritional Yeast
- 1 Tablespoon Vegan Butter (I Use Earth Balance)
- ¾ cups Almond Or Soy Milk
- 1 Tablespoon Tahini
- 1 teaspoon Dijon Mustard
- 3 cloves Garlic, Minced
- 1 Tablespoon Lemon Juice
- ½ teaspoons Sea Salt
- ½ teaspoons Red Pepper Flakes
- 2 cups Baby Spinach
- 1 Medium Spaghetti Squash
- 1 teaspoon Olive Oil
- Salt And Pepper, to taste
Preparation
Preheat oven to 375ºF. On a baking sheet, add portobello mushrooms, stem side down. Bake for about 25–30 minutes, or until mushrooms are soft throughout. Transfer to a cutting board to cool.
In a food processor, add cashews, nutritional yeast, vegan butter, almond/soy milk, tahini, mustard, garlic, lemon juice, sea salt, red pepper flakes, and baby spinach. Blend until smooth.
Cut portobello mushrooms into 1/2 inch pieces and add half of the mushrooms to the food processor. Blend until smooth. Add the remaining mushrooms and stir, keeping those mushrooms chunky.
To make the roasted spaghetti squash, cut squash in half lengthwise. Using an ice cream scooper or spoon, scoop out inside of squash, seeds and all. Brush halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper. On a baking sheet lined with parchment paper, place the squash halves, cut side down.
Bake for about 45 minutes and remove from oven. Flip squash halves cut side up again; they should be browned and steaming hot. Poke with a fork a bit to make sure squash is fully cooked. It should be stringy and soft. If squash is cooked and ready, start scraping squash flesh with a fork, over and over. Continue with each half until all squash is in spaghetti-like strands.
Transfer squash to bowls. Add a generous amount of alfredo sauce and mix it in. Enjoy!
This recipe makes about 2 cups alfredo sauce, or about 3 servings.
