Ingredients:
- 1 + ½ Cup Raw Cashews
- 1 Cup Unsweetened Plant-based Milk (I use Cashew Milk)
- 1/3 Cup Nutritional Yeast
- 3 Cloves Garlic
- 1 Tbsp Lemon Juice
- 1 tsp Onion Powder
- 1 tsp Salt
- ¼ tsp Black Pepper – or more to taste
- 1Speghetti Squash (size matters – if smaller, use 2)
- Optional additions: Bell Pepper, Onions, Mushrooms, Spinach, Green Onion – Any Veggies you want!
Directions:
Begin with prepping the squash. I cut in half, remove seeds and steam in the instant pot for 10 minutes.
Preheat oven to 350 degrees
Bring 3 Cups of water to a boil. Add cashews to a bowl and pour the boiling water over the cashews. Let soak for 20 minutes and then drain. If you have a high-speed blender like a vitamix, you can skip this step.
Add soaked cashews, plant-based milk, nutritional yeast, garlic cloves, lemon juice, onion powder, salt and black pepper to a blender. Blend on high until smooth and creamy.
If adding additional optional veggies, cook on stove top until tender prior to folding in the sauce – do not blend with sauce, just stir or fold in.
Remove squash from instant pot. Place on baking sheet and using a fork, pull squash from sides.
Pour alfredo sauce over the squash, add any optional veggies and toss to combine.
Place baking sheet with squash into the oven for approximately 20 minutes. When done, Enjoy right out of the squash shell.
Whole WhEAT Wellness 