Spaghetti Squash Cashew Alfredo is amazing! It’s even better than the real thing! (& so much healthier) The creaminess of the cashews blew me away! I’d heard about this trick through the grapevine, but wow! I had no idea.
I first saw this recipe in a Candida Cookbook provided by Dr. Josh Axe. I had recently taken his leaky gut test & I came out positive for Candida Overgrowth. I thought to myself, this couldn’t be true. I went to see a functional doctor for the first time & I tested positive. Yikes! More about that in my upcoming post.
Dr. Axe’s recipe was a little different as he added ground bison to his mix. I myself just wanted to know what this “cashew cheese” was all about.
My local Kroger just added a raw & roasted nut bar to the health section of the store. They even installed a peanut grinder to make your own nut butter. Impressive! I saw the cashews & grabbed a little over a cup full for this recipe.
I soaked them in water for a little over four hours. Then I blended them with two cups of water.
It came out to be extremely creamy! I couldn’t wait to taste it as I added some salt. My first taste & I was hooked. That moment in time is where my passion lies in for food. That feeling that arises when you taste something you’ve thought about for a long time & it comes into fruition. It’s like a tiny moment of pure bliss. I absolutely love the taste sensation. It invigorates my soul.
Okay, let me continue to take you on this journey of:
Spaghetti Squash Cashew Alfredo…
I added quite a bit of minced garlic & dash of nutmeg along with a pinch more salt.
You just got to try this. I guarantee it wont be the last time you make it either…
Earlier in the day, two hours into the cashew soak, I pierced my spaghetti squash & roasted it off so that it would be ready & cool enough to handle. I really enjoy spaghetti squash..
Ok, so now onto the assemblage of this new dish!
Can’t you just see the integrity of this sauce? It’s almost like a béchamel yet not as heavy or “pasty” that béchamel sometimes becomes over time. (When it ends up sitting on the stove too long)
It is very light in flavor yet the garlic & nutmeg along with the right amount of salt, it’s delicious!
I added a few roasted grape tomatoes & spinach for good measure.
Overall I’m extremely pleased how this dish turned out. Now as I embark on a new journey in my health, I’m restricted to what I can eat until this overgrowth gets back in control. That includes no dairy, sugar, gluten, processed grains, fruit, eggs, vinegar & mushrooms. I’m on a mission to turn this around into a new flavor adventure. So far the ride has been great!
Please comment below what you think about Spaghetti Squash Cashew Alfredo. Have you made Cashew Cheese before? If so what with? I’d really love to know.
Thanks for reading! 🙂