Spaghetti Squash with Vegan Alfredo Sauce Recipe - Petite Panini

Ingredients

• 1 medium spaghetti squash (about 1.2 kg) — halved and seeds removed
• 1 tbsp olive oil — for brushing
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 cup 1 raw cashews — soaked in hot water for 20 minutes or overnight
• 1.25 cup unsweetened almond milk — or any plant milk
• 2 tbsp nutritional yeast — for cheesy flavor
• 2 tbsp fresh lemon juice
• 2 cloves garlic — minced
• 0.5 tsp sea salt — or to taste
• 1 tbsp olive oil — optional, for richness
• 1 pinch nutmeg — optional, adds warmth
• 1 tbsp chopped fresh parsley — for garnish
• 0.5 tsp red chili flakes — for heat
• 1 tbsp toasted pine nuts or vegan parmesan — for crunch and flavor