I saw a non-vegan version of this on instagram made by the amazing Michelle from Supper with Michelle and I have been dreaming about "veganizing" it ever since. The cool thing is you can add just about any veggies you have. You could add mushrooms, tomatoes, olives. spinach or just about anything else that you can imagine. For this particualr recipe I used kale and onions.
Cook Time: 90 Minutes
Makes: 2 Servings
All you need is:
1 spaghetti squash cut in half with the seeds removed *Beware cutting spaghetti squash can be a real B#$!%, so say a prayer first. Seriously!
1 bunch of fresh kale chopped. (I used half a bunch of purple kale and half a bunch of green kale because thats what I had.)
1 medium sized onion thinly sliced
2 cloves of garlic minced
1/4 tsp of dry thyme
3 tbs of fresh basil
salt & pepper to taste
1/8 tsp of red pepper flakes (use more or less depending on your preference)
2 tbs of extra virgin olive oil
1 tbs of fresh parsley for garnish
(optional) 2 tbs of vegan parmesan cheese - you can get the super easy recipe here.
1-1/2 cup of cashew cream - get the recipe below
Cashew Cream Recipe
1-1/2 cashews (Soaked for a min of 30 minutes. You can soak them while you're cooking the spaghetti squash)
1 tbs of lemon juice
1/2 tsp of garlic powder
1/2 tsp of onion powder
2 tbs of nutritional yeast
1/4 tsp of salt
Just blend all of the ingredients into a blender and blend until smooth.
Now place a large skillet over medium heat and add in oil, kale, onions, thyme, basil and garlic. Cook for 7-8 minutes.
On my cutting board......I had about a half a bunch of purple kale and half a bunch of green kale.
Getting ready to be drowned in cashew cream.
Getting ready for the oven.
Vegan Parmesan Cheese!!
Look at that cream!!!!
The final product.