Vegan Spaghetti Squash Alfredo
Ingredients: 1 spaghetti squash you may have extra, depending up the size 1 tablespoon olive oil + more for drizzling Cauliflower Alfredo Sauce ¼ cup chopped onion 2 cloves garlic minced
Ingredients continued: 4 cups chopped cauliflower 1 ½ cups unsweetened plain almond milk ½ cup nutritional yeast 1 tablespoon lemon juice salt and pepper chopped parsley or basil
Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top.
Roast at 450° for 25-30 minutes. Scoop out spaghetti squash.
Cauliflower Alfredo Sauce: Pour olive oil in a hot pan. Add chopped onion and cook on medium - high heat until translucent.
Add minced garlic, and cook 30 seconds . Add chopped cauliflower and almond milk. Cook until cauliflower are tender.
Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.
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