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Sundried Tomato Alfredo

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!!
5 from 1 vote
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Course: dinner
Cuisine: Italian
Keyword: Alfredo, dairy free, gluten free, low carb, Sundried Tomato, vegan
Prep Time: 2 hrs 20 mins
Cook Time: 45 mins
Total Time: 40 mins
Servings: 2



  • 1 cooked spaghetti squash - seeds and skin removed
  • 1/4 cup cashew cheese
  • 1/4 to 1/3 cup hot water
  • 2 tbs sundried tomatoes - drained
  • 2 large handfuls of spinach - chopped
  • salt and pepper to taste

Cashew Cheese



  • 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!

Cashew Cheese

  • 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


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 453
Fat 26g
Carbohydrates 52g
Fiber 10g
Sugar 16g
Protein 13g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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