Cheezy Spaghetti Squash Noodles

Cheezy Vegan Spaghetti Squash Noodles

1 cup cooked spaghetti squash
1 small yellow squash, spiralized
1/2 cup hot water
1/2 cup raw almonds
2 Tbs. nutritional yeast
1 Tbs. + 1/2 tsp.  Stony Brook Pumpkin Seed Oil (divided)
1 Tbs. lemon juice (about half the juice of a small fresh lemon)
1 1/2 tsp. mustard
1/2 tsp. onion powder
1 tsp. kosher salt
fresh ground pepper
1/2 tsp. Stony Brook Pumpkin Seed Oil

 

Steam or microwave the spiralized squash until soft. 
Drain well. 

Combine with cooked spaghetti squash and set aside.

Meanwhile, combine the hot water, almonds, nutritional yeast, 1 Tbs. oil, lemon juice, mustard, onion, and salt in a high speed blender and puree until smooth and piping hot (a Vitamix will do this – however, if you need to heat the sauce over the stove, that’s allowed too ).

Toss the “no noodles” or “faux noodles” in the cheezy sauce and dress with fresh ground pepper and an extra 1/2 tsp. of the smokey savory salubrious oil!