Craving some creamy pasta sauce but tired of marinara? This Creamy Garlic Alfredo Sauce will cover all of your bases. The recipe for the sauce is below and under that are the steps to cooking the perfect spaghetti squash. Enjoy spaghetti squash? Watching your carbs? Try our Pesto Spaghetti Squash Basil Buddha Bowl here! Enjoy!
Creamy Garlic Alfredo Sauce | Real. Simple. Vegan.
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 2 tbsp melted butter ((vegan))
- 1 tbsp onion powder
- 2 tbsp garlic powder
- 1 brick (530g) silken (softest) tofu
- 1/2 cup unsweetened almond milk (or any other unsweetened plant milk)
- 1/2 tbsp apple cider vinegar
- 1 1/4 tbsp garlic salt
- 1/2 tsp pepper
Boil raw cashews for 30 minutes then drain.
Purée all ingredients in a food processor until you have a creamy, consistent sauce. It may take several minutes to completely blend the cashews.
Ensure you are using raw cashews, not roasted.
How To Perfectly Cook A Spaghetti Squash | Real. Simple. Vegan.
- 1 Spaghetti Squash
Preheat oven to 400℉ and cover a cookie sheet with parchment paper or tinfoil.
Cut the squash in half and scoop out the seeds.
Place squash face-down on a covered cookie sheet.
Cook for 40 minutes at 400℉.
Upon removing from the oven, flip the squash over so both halves are facing up to let the steam out for a few minutes to avoid watery ‘pasta’.
After the steam has been let out, use a fork to scrape the sides of the squash. The ‘noodles’ will naturally tumble out into your bowl! It’s almost too good to be true.