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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

Ingredients

Alfredo

  • 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

Instructions

Alfredo

  • 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

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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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