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

IMG_1047 (640x480)

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

IMG_1010 (640x480)

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. 

IMG_1009 (479x640)

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

IMG_1013 (480x640)

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.)

IMG_1014 (466x640)

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

IMG_1016 (640x479)

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

IMG_1027 (640x479)

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

IMG_1028 (640x466)

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


  • 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.

IMG_1029 (640x480)

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

IMG_1031 (480x640)

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. 

IMG_1030 (640x473)

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

IMG_1033 (640x480)

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

IMG_1038 (640x463)

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!

IMG_1039 (640x480)

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. 

IMG_1040 (640x470)

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

IMG_1035 (640x480)

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!

IMG_1036 (640x479)

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

IMG_1042 (640x480)

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.

IMG_1044 (640x480)

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

IMG_1045 (640x475)

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

IMG_1050 (479x640)

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

IMG_1046 (640x472)

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

IMG_1051 (640x480)



Don’t forget – VOTING is still open for Project Food Blog!!  :)