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Alfredo Squash

The perfect creamy, delicious, hearty dish.


3/4 cup cashews soaked in water for at least 6 hrs

2 cups milk (almond, cashew or soy)

2 tbl of nutritional yeast

4 Garlic cloves

Pinch of Garlic salt

Pinch of Garlic powder

1 tbl Lemon juice

1 onion, chopped

8oz of mushrooms, chopped

1 tbl flour

1 tsp chicken-less stock

2-4 tbls vegan parmesan, Follow Your Heart or Ms Vegan (below)

2-3 spaghetti squash, prepared



Saute your onion in a little oil over medium heat

After 3-5 minutes turn off heat

Remove half and place into blender/food processor

Add in drained cashews, 1/4 cup milk, 2 tbl nutritional yeast, 1 garlic clove

Blend until creamy

Add in your garlic slat, powder and lemon juice

Blend again, set aside

Mince remaining garlic

Heat your pan with remaining onion in it to medium-high

Add in your mushrooms and remaining garlic

Heat for 5 minutes

Add in your chipotle grounds

Heat for another 2-3 minutes

Add in your butter

Once melted add in your flour and chicken-less stock

Slowly whisk in your remaining milk

Mix over heat for 3-5 minutes

Pour in cashew mix

Stir in your 2-4 tbl of vegan Parmesan

Turn off heat and add in your spaghetti squash

Serve immediately

MsVegan Parmesan

In a food processor blend together:

1 cup of cashews

1/3-1/4 cup of nutrional yeast

1 teaspoon of garlic salt


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