When you are dairy-free, you miss Afredo Sauce, right? This Vegan Alfredo Sauce is inspired!
Vegan Alfredo Sauce over Roasted Spaghetti Squash
Hi. It’s Lois in the kitchen with Recipe Idea Shop. It’s National Meat Out Month, so I am reposting this recipe for Vegan Alfredo Sauce over Roasted Spaghetti Squash.
It’s one of my most brilliant ideas. I used my Gingery Buttercup Squash Soup as the sauce over Roasted Spaghetti Squash, added some tiny peas, and called it a meal. I also garnished the sauce with a little candied ginger and fresh, chopped mint. And it was SO good.
I started with the roasted spaghetti squash.
Then I added the Gingery Buttercup Squash Soup, which is a thick, creamy, delicious soup. It makes a wonderful vegan (and gluten free) substitute for cheesy alfredo sauce. (Of course, the two dishes taste nothing alike, but I can’t eat cheese so I was happy to find this substitute.) I loved it!
Crystallized Candied Ginger Chunks-Unsulfured, 1 pound. Buy it on Amazon.
Vegan Alfredo Sauce Recipe
Vegan Alfredo Sauce
Creamy, dairy-free, gluten free "alfredo" sauce made with squash.
- 1/6 Whole Roasted Spaghetti Squash (See https://recipeideashop.com/how-to-make-spaghetti-squash/)
- 1 cup Gingery Buttercup Soup (See https://recipeideashop.com/gingery-buttercup-squash-soup/)
- 1/4 cup Tiny Frozen Peas
- 1 teaspoon fresh mint leaves, chopped
- 1/4 teaspoon candied ginger, cut into tiny pieces
Roast the Spaghetti Squash and, when done, use a fork to shred the squash to look like noodles.
Add the peas to the Gingery Buttercup Soup and warm over medium heat or in the microwave for 3-5 minutes until hot.
Ladle the soup over the squash and garnish with a few pieces of fresh mint and a bit of candied ginger, cut in small pieces.
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Vegan Alfredo Sauce Over Roasted Spaghetti Squash Nutrition
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