Spaghetti Squash Alfredo with Portobello Mushrooms

Guilt-free Spaghetti Squash Alfredo with Portobello Mushrooms- amazingly dairy free and full of flavor!!

1 cup raw cashews (preferably soaked overnight in water and drained)
1 tablespoon nutritional yeast
1 tablespoon vegan butter
¾ cup almond or soy milk
1 tablespoon tahini
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 tablespoon lemon juice
¼ teaspoon sea salt
½ teaspoon red pepper flakes
2 cups baby spinach (about 4 ounces)
1 medium/large spaghetti squash

View the full recipe at Veggie Chick Recipes →