Spaghetti Squash & Vegan Mushroom Cream Sauce

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So I decided to give spaghetti squash a second go. I’m in full blown testing-recipes-for-our-annual-detox mode and this one fits the bill. I also happened to have all the ingredients on hand, and usually do. I prepped the squash just like Emily did in her recipe but doctored up the sauce recipe. Since I’m on a chipotle kick, I added a couple of those to add some heat.

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Vegan Mushroom Cream Sauce

Ingredients:

  • 3 cups sliced mushrooms
  • 2 cups unsweetened Almond Milk
  • 1/4 cup nutritional yeast
  • 1 Tbls chopped chipotles in adobo sauce
  • 2 tsp cornstarch
  • salt and pepper to taste

To Prepare:  Start with 1 full package of mushrooms, and sauté in a little bit of oil or Earth Balance.  Let these cook about ten minutes, stirring frequently , so that they are nice and soft and starting to brown. Stir in the almond milk. Bring it up to a simmer and let it cook down a bit, concentrating the flavor and preparing a good base for the sauce. Stir in the chipotles and nutritional yeast. Make a slurry with the cornstarch and a tablespoon of cold water. Stir it into the cream sauce and whisk continually. Season with salt and pepper and serve over spaghetti squash.

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4 Responses

  1. Wow that sounds wayyy good! Pretty much everything can be made good with chipotle and nutritional yeast. 🙂

  2. That looks very appealing!

  3. Looks delicious, Thanks for sharing.

  4. I do enjoy squash, but I love just about any mushroom sauce and this looks delicious. Yum!

    cheers,
    Jed

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