Man, do I ever love a good Alfredo sauce! But now that I've cut back on dairy, I need a dairy-free option that satisfies the craving. This keto-friendly coconut cashew spaghetti squash alfredo with roast cauliflower really hits the spot to the point where I don't even feel like I miss the dairy, not to mention the heavy feeling I get when I eat a lot of it.
Coconut Cashew Spaghetti Squash Alfredo with Roasted Cauliflower Recipe
- 1 medium spaghetti squash halved lengthwise, seeds removed
- 4 cups cauliflower, cut into florets
- 2 tablespoons avocado oil
- 1 teaspoon mild chili powder
- Fine sea salt and freshly ground black pepper (to taste)
Coconut Cashew Alfredo Sauce Ingredients:
- One 14 oz can full-fat canned coconut milk
- ¾ cup raw cashews, soaked in water for 3-4 hours, drained and rinsed
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon white wine vinegar
- ½ cup Parmesan cheese (*Sub with vegan parmesan cheese or nutritional yeast for vegan.)
- 2 cloves garlic, smashed
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- Pinch of crushed red pepper flakes, to taste
- Cooked shredded chicken breast or canned salmon (*Optional)
- 2 eggs, fried or poached (*Optional)
- Parmesan, grated for serving (*Swap with vegan parmesan cheese for vegan.)
- Fresh basil or parsley, chopped (for garnish)
Preheat the oven to 400F. Slice the spaghetti squash lengthwise and drizzle 1 tablespoon of oil all over the cut sides of the squash halves and sprinkle with salt and pepper. Toss cauliflower florets with the remaining 1 tablespoon avocado oil, chili powder, salt and pepper.
Place spaghetti squash cut side up on a baking sheet lined with a silicone mat then spread the cauliflower florets around the rest of the pan. Put the baking sheet in the oven and roast for around 30-35 minutes, removing the cauliflower once it's lightly charred and golden. If the squash is just tender enough to scrape into strands, you can take it out too, but it may need up to 45-50 minutes to roast depending on the size of the squash before taking it out.
Meanwhile, make the coconut alfredo sauce. In a high-powdered blender or food processor, process the coconut milk, cashews, lemon juice, nutritional yeast (or parmesan), garlic, salt and pepper. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil and parsley. Taste and adjust the seasonings to your liking.
Once cool enough to handle. Scrape the squash into strands and toss it, along with the cauliflower with the sauce. Serve warm topped with vegan parmesan, regular grated parmesan, fresh herbs, crushed red pepper and poached or fried egg (if desired). EAT!
Did you make this vegan keto coconut cashew Alfredo with roasted cauliflower recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)