Vegan Spaghetti Squash Nut-Free Pasta
This pasta was SOOO GOOD. OMG! We really loved that Christine of Plant Eaters Club substituted sunflower seeds into the sauce instead of our go-to cashews!
Cashew sauce is so good, but this is the first time I have tried a nut-free cream sauce, it was incredible. INCREDIBLE I tell ya.
Ingredients for Vegan Squash Creamy Pasta Sauce:
1 large onion (we slightly roasted ours on the same pan as the squash)
1 handful of chopped raw onion
1/4 c lemon juice
1.5 tbsp Tahini
1 1/2 c soaked sunflower seeds (soak in a cup for at least around an hour before blending)
3 cloves of garlic - we chose to roast these as well
1 c water
1/2 block soft tofu
After you have soaked the sunflower seeds for an hour, drain and rinse them, and then throw all of these ingredients into a blender. We used our Vitamix to blend until warm - once warm, hand stir in fresh spinach so that the leaves wilt. If you do not have a Vitamix, once blended, throw it on the stove in a pot and heat it up. Once heated, take it off the element and stir in spinach.
Cut the spaghetti squash in half, and spread coconut oil over the edges that will touch the pan *One medium-sized spaghetti squash should feed 4 people. Sprinkle salt, black pepper and cumin over the meat of the squash and face down on a pan. Cook in oven until outer layer is soft to the touch, and squash pulls out easily and spaghetti-like with a fork (about 45 minutes)
Pour on the sauce, and feel free to garnish with extra spinach and fresh tomatoes!
Thank you for another killer recipe Christine! Head to her Instagram to check out more daily vegan recipes! DM her about any questions you have and she's super eager to help!