A healthier version of a classic dish. Low carb, vegan , dairy free, gluten free homemade alfredo recipe with a surprising twist! Minimal ingredients, but packed with flavor! This creamy dreamy dish will have you forgetting how healthy it is!!
Growing up we didn’t go out to eat often, but when we did we always begged to go to Olive Garden. It was the only place we were allowed to order soda (Italian cream soda omg I die) and fettuccine alfredo. It’s the only thing on the menu that existed if you asked me (at 10 years old). Every once and awhile I would be able to talk my mom into making my favorite dish. Fettuccine alfredo with jarred alfredo sauce and Texas toast. I would eat until I couldn’t breathe. This was one of my favorite “vegetarian” meals when I swore off meat at 13.
I soon discovered how much fat and calories I was consuming and started to make the lean cuisines instead, adding my own broccoli and veggies to make it more filling. Once I started eating clean, I gave up these boxed dinners, as they were no longer in line with my lifestyle and food choices. Honestly I haven’t thought about alfredo in so long, since that much dairy no longer sits well with my stomach.
Well the alfredo craving has come back in full force since I tried cashew cheese. Have you tried it?? You really should, it’s so creamy and tastes just like your favorite cheese sauce. Check out my Portobello “Philly Cheese Steak” which also feature cashew cheese!
I’ve also recently acquired an addiction to sundries tomatoes. I used to hate them – or so I thought. Turns out I really love the sundried tomatoes packed in oil. It’s like pizza sauce in a jar. It smells heavenly and anything you add it too instantly tastes like delicious pizza. See my excessive use of sundried tomatoes on my Sweet Potato Pizza Bites!
So that’s how this dish was born. Saturday night after a day of spin and weight training all I could think about was pizza or pasta. I hate letting food go to waste, and I have some spaghetti squash in the fridge that needed to be eaten!
Holy best idea ever! The squash held up perfectly to the sauce and maintained a bit of texture that you often lose with regular noodles. I had cashew cheese from recipe testing earlier in the day so this dish came together in 10 minutes.
That’s the great part of this recipe. Everything can be made ahead of time and you just need to heat everything through right before dinner. Perfect for company or as a quick weeknight meal if you prep on the weekend.
I added spinach to this dish for a pop of color and to add some green veggies. Broccoli or peas would also be amazing in this dish or you can add you favorite protein like chicken, shrimp, or tofu!
- 1 cooked spaghetti squash - seeds and skin removed
- ¼ cup cashew cheese
- ¼ to ⅓ cup hot water
- 2 tbs sundried tomatoes packed in oil, drained
- 2 large handfuls of spinach, chopped
- salt and pepper to taste
- ½ cup raw cashews
- Water
- ¼ tps salt
- 2 tbs cashew milk or milk of course
- Make spaghetti squash using your favorite method (microwaving or making in oven)
- Removed seeds and skin from spaghetti squash
- Place squash in large sauce pan (be sure to divide the strands of the squash)
- In a food processor make cashew cheese (see recipe below)
- Add sundried tomatoes to cashew cheese - pulse until thoroughly combined
- Remove from food processor and place into pan with spaghetti squash
- Add water and turn over medium to medium low heat and stir to combine
- Once hot add spinach and cook until spinach is wilted
- Add salt and pepper to taste
- Service with your favorite salad, bread, and wine!
- Boil water, pour over cashews and let sit for 2 hours.
- Drain water, add cashews to food processor
- Add cashew milk and salt
- Blend until smooth
What About You?!
- Did you love the Olive Garden growing up?
- Whats your favorite green veggie to add to pasta dishes?
- Have you tried Cashew Cheese before?
I need to try cashew cheese. I had spaghetti squash last night, now just to find the cashews…
Let me know if you try it 🙂
As a MAJOR spaghetti squash and cashew cheese lover, I am SO excited to try this!! Thanks for sharing 🙂
Woohoo! Enjoy it 🙂 Sounds like I didn’t have to sell this much to you 🙂 Cashew cheese is where it’s at!
Loved the Olive Garden growing up! Lol. The squash verion is where it is at for me these days and spinach is my go-to add on veggie.
So funny how awesome the Olive Garden was when we were little. My poor mom!! LOL Spinach is great because it’s ready in like 5 seconds!! Love adding it for some green!
I need to figure out this cashew cheese! Does it really taste like cheese? My daughter just went paleo and I’m a veg not a good combo but we can both eat this!
Deborah, cashew cheese tastes so similar to cheese, it’s really crazy. I made it and had Dave taste it (he’s super skeptical of anything like that). He was literally dumbfounded. He was like how did you do that! LOL I hope you can your daughter can enjoy this dish!!
This looks great! I loved Olive Garden years ago. About 8-9 years ago when I had to go gluten free I stopped going and when I was told I could add gluten back in I went there and I still got so sick and it wasn’t as good as I remembered it.
My favorite green veggie to add into pasta would be spinach or basil probably. Cashew cheese is delicious!!
Sarah, yeah I stopped eating there and I have to agree, it’s not as good as I remember it. I think that’s what happens when you start cooking for yourself though. Love basil as the green veggie. Is there anything that smells better! Yay another cashew cheese lover!!
This looks amazing!! <3 I love all the colors, and I love that it's so healthy! :]
Thanks Farrah!!