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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    A Look Back.



Spaghetti Squash & Vegan Mushroom Cream Sauce

Now that fall vegetables have begun to pile up around the grocery stores and produce stands, I am wasting no time to be re-introduced to all of my favorites.  Last week I knocked out acorn squash, so this week I moved on to spaghetti squash – one of my absolute favorites.

I wanted to do something other than the usual spaghetti squash with marinara and vegetables.  My goal was to make something more decadent and rich tasting – like real pasta – but without the excess calories of traditional alfredos and cream sauces.  One hour later, a recipe was born…

Spaghetti Squash & Vegan Mushroom Cream Sauce

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Let’s begin with the squash, since that will take the longest.  Last night’s victim…

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Back in earlier blogging days, I did a tutorial on how to cook spaghetti squash.  While the info is all great, and I still use the exact same method, the pictures are tiny and terrible – please don’t laugh. 

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I followed my favorite method, slicing in half, and scooping out the gooey insides before cooking. 

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Then I used my garlic press to mince 3 cloves of garlic, and this time I added 2 medium shallots for a little extra flavor.  (Please ignore my 80’s hot pants.)

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Apparently you CAN press shallots through a garlic press – success!

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I coated both halves in a mixture of the shallots and garlic, along with olive oil, salt, and pepper.

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And then baked it in a 375 degree oven for a little over one hour. 

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While my squash was busy cooking in the oven, I took advantage of the long cooking time and took my pups for a nice walk around the neighborhood.  Without about 15 minutes of cooking time left, I got started on my delicious sauce.  Get ready, because this one is going to knock your socks off.

Vegan Mushroom Cream Sauce Recipe

Ingredients:

  • 1 package sliced mushrooms
  • 2 cups Almond Milk
  • 2 tbsp non-dairy creamer
  • 2 tbsp nutritional yeast
  • 2 tsp arrowroot or cornstarch
  • salt and pepper to taste

To Prepare:  Start with 1 full package of mushrooms, and sauté in a little bit of oil or Earth Balance.  Let these cook about ten minutes, stirring frequently , so that they are nice and soft and starting to brown.

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Next up, add the almond milk.  I have recently fallen in love with this Whole Foods brand almond milk – hands down my favorite.

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Only add 1 cup of the almond milk to start.  Bring it up to a simmer and let it cook down a bit, concentrating the flavor and preparing a good base for the sauce. 

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Next add the 2 tbsp of nutritional yeast, to give the sauce a protein boost and a delicious cheesy flavor.  YUM!

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Add 2 tbsp of non-dairy creamer, and the other cup of almond milk and stir. 

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The sauce should have a good flavor, but it will be a little runny at this point.  Continue to let it simmer, and prepare a slurry using 2 tsp arrowroot (or cornstarch).  Do NOT add the cornstarch straight to the sauce!

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Combine the arrowroot/cornstarch with 2 tsp water in a separate dish, and once it is well combined, add the mixture to your sauce, stirring immediately.  You should see the sauce instantly thicken – make sure you keep stirring!  Adjust your final seasoning with salt and pepper, and BAM – totally amazing vegan cheesy cream sauce. 

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At this point the squash should be ready for serving.  Mmmmm, looks good!

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Using a fork, test to see if the flesh pulls away easily into spaghetti like strands.  If it looks like this, you’re ready to go!

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Scoop both halves into a large bowl and do a final season with salt and pepper.

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The end result?  A truly decadent “spaghetti and cream sauce” meal with a fraction of the calories and fat, and ALL the taste of a rich dinner.

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I’m gonna say it – this is one of my favorite things I’ve made to date.

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It’s hard to believe that this sauce is vegan since it really tastes and looks like it was made with heavy cream. 

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The nutritional yeast brings in a tangy, cheesy flavor that reminds me of traditional alfredo sauce, mmmm.

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And of course, who can resist the earthy smell and taste of slow-cooked mushrooms?  The perfect sauce to compliment this healthy pasta substitute.

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Enjoy!

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153 Comments so far
Leave a comment

heather     at 10:29 am

hi emily,

i loved loved loved this recipe because it was vegan, creamy, and easy! i’m not great in the kitchen, so i really appreciated it. i had my cousin there to explain what slurry was because the picture was on top of your explanation on my print out and i didn’t see it, so i kind of freaked out there a bit.

we got all the ingredients at whole foods so even shopping was easy. i loved finding the coconut milk creamer! and i was nice that you explained what the nutritional yeast was for, as i have seen that in several vegan recipes.

thanks so much for putting this recipe out there!

[Reply]

Sarah     at 10:48 am

Thanks for the idea on this, Emily! I was looking for a creamy sauce to add to a squash lasagna recipe and this sauce was PERFECT. So delish. I swapped rice milk for the almond milk due to family food allergies. The only downside is that the sauce ended up a little runny after baking in the oven. It was thick enough to serve right from the pan, but once I added it to my dish and then baked it as part of the lasagna it became runny again. Thoughts on how to tweak it?

[Reply]

Ka'i'sMom     at 9:46 am

Made this last night…sooooo delicious. I followed the recipe as is. FYI – I used soy milk creamer since the only flavor of coconut milk creamer at my Whole Foods was Hazelnut. I am glad I found this blog.

[Reply]

Emily Malone Reply:

So glad you liked it! And I’m glad you found the blog too. :)

[Reply]

Colleen Hamilton     at 12:56 pm

This sounds so yummy! My husband and I went to, of all places Ruby Tuesday and they had a similar meal on their menu. It was yummy, so I look forward to making your version of this entree.
Also, just some constructive critique, it would be nice if a printable version of the recipe was available on this site. Thanks!
Colleen

[Reply]

What’s For Dinner? Menu Planning Challenge Week 2 | The Splattered Apron     at 7:14 pm

[…] with Pan Sauce, Green Beans and Rice Pilaf—this one is for Pinteresting Recipes!Wednesday: Spaghetti Squash with Mushroom Sauce and Mashed PotatoesThursday: take outFriday: leftoversSaturday: Toasted Sesame Ginger Salmon, sweet […]

Dawn H.     at 6:21 pm

Excellent! First time I forgot the corn starch, and it was still good.

However, when I tried to make the slurry the second time…I mixed it well separately, and when I added it right awy, it had chunked up into big milky white jelly-like clumps in the mix. Do you know what happened?

[Reply]

mercedes Reply:

I added more water to the corn starch then added it. Stir constantly

[Reply]

Radhika Sarohia     at 3:53 am

Can’t wait to make this, just need to re-stock my mushroom supply

[Reply]

Radhika Sarohia     at 6:07 pm

Okay I made this today and it was so good!!:)

I left out the creamer (because I only had vanilla flavor for coffee which would’ve tasted weird) And I added spinach and peas to the mushroom sauce which went great. I used Cremini mushroom from Trader Joes.

I’m glad Oh She Glows had linked this through her blog guest post, I’m vegan and always looking for cool new recipes :-D

[Reply]

MaryAlecia     at 3:06 pm

This looks great! I’m going to use the sauce for another dish which needs something ‘cream’ based. Any suggestions for replacing the nutritional yeast? I am bizarrely allergic to this kind of yeast, and it doesn’t agree with my stomach (although I LOVE how it tastes in food). Any suggestions would be most welcome. Thank you!

[Reply]

mercedes     at 3:18 pm

OMG!!!!!! It is so delicious!!! Im putting this sauce on everything!!!!

[Reply]

mercedes     at 8:53 pm

Its a good thing its lower in calories cuz i just ate the whole damn thing for lunch, snack. Linner, and dinner…..

[Reply]

Denise     at 4:24 pm

I made this tonight and it was delicious and so easy. It even got the thumbs up from my non-vegan 18 yr old son!

I can’t eat almonds so I substituted rice milk for the almond milk. I ended up doubling the arrowroot/water slurry mixture to get a desired thickness.

Thanks so much for this delicious way to use spaghetti squash!

[Reply]

Becoming a constant conversation {Day 2 Down} « acupofbliss     at 5:47 pm

[…] some creativity in the kitchen, as I followed vegan Chef Emily Malone’s recipe for “Spaghetti Squash & Mushroom Cream Sauce.” […]

Nova     at 4:26 pm

I made this tonight, and it was PERFECT! My first try at spaghetti squash and I honestly don’t think I’ll ever eat regular pasta again.
I added a couple of splashes of low sodium soy sauce to the gravy and it was SO GOOD.
This recipe is going down in the favorites! Thank you!

[Reply]

Beth Br00tality     at 7:08 pm

This looks absolutely amazing!! I can’t wait to try this! These are like two of my favorite things combined!

[Reply]

Simple Swaps | Om nom nom     at 12:44 pm

[…] Can also use spaghetti squash for pasta.  I love this spaghetti squash with vegan mushroom cream sauce. […]

Laura Jeanne     at 9:04 am

I made this last night and it was awesome! Thanks for the recipe.

[Reply]

Ana     at 9:55 am

This was so delicious! My husband and I have recently become vegans so I made it for dinner on Monday and just shared it on my blog. And now you have another follower to add to your list! Thanks for the recipes!

[Reply]

Elizabeth     at 10:39 pm

I made this tonight. This was the first time I have cooked squash. This dish was easy and really tasty. Thank you for sharing.

[Reply]

In Season: Winter Squash | Omaha Integrative Care     at 7:43 am

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[Reply]

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[Reply]

Anja     at 11:54 am

Hi Emily. Thank you for such an amazing sounding recipe! I’m so looking forward to making it so I’m hoping you could help with a query I have. I’m curious as to what you’ve used the creamer for in the recipe. I’m in Australia & creamer isn’t easily found so I’m wondering what purpose it played in the recipe so that I can find a substitute. I’d really appreciate your feedback.

[Reply]

lynda buckland     at 11:28 am

I haven’t tried this recipe YET but I sure plan on making it this week for my daughter and granddaughter…the ingredients sound like a combination of deliciousness …may add some frozen peas and kale to this dish too…thank you so much for creating and posting the recipe!

[Reply]

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