Creamy Cashew Alfredo with Spaghetti Squash
This creamy cashew Alfredo is so comforting, creamy and delicious. It is whole30, vegan, and keto friendly, and pairs perfectly with spaghetti squash, or your choice of pasta!
Servings: 4 cups
Ingredients
- 1 spaghetti squash
- 4 cups broccoli
- 10 oz cherry tomatoes
For the Creamy Cashew Alfredo
- 2 cups raw cashews
- 1.5 cups water
- 1 cup coconut milk (canned)
- 1 bulb roasted garlic
- 3 Tbsp nutritional yeast
- 1 tsp salt
Instructions
- Preheat the oven to 400 degrees.
- Halve the spaghetti squash and chop the broccoli into small florets. Toss/coat with olive or avocado oil. (see notes for links on How to Roast Broccoli and How to Roast Spaghetti Squash)
- Roast spaghetti squash face down for 40 minutes. When squash is done, "pull" with a fork.
- Roast broccoli for 35-40 minutes.
For the Creamy Cashew Alfredo
- Soak cashews in water for 20 minutes. Add enough water to cover the cashews by a few inches.
- Drain cashew water and place cashews in food processor.
- Add water, coconut milk, roasted garlic, nutritional yeast and salt to the food processor. (see notes for How to Roast Whole Garlic)
- Pulse to combine. Bring to a higher speed to puree and create a smoother texture.
- Mix with roasted spaghetti squash, broccoli, tomatoes. Or mix with your choice of pasta and veggies!