You won’t believe there’s no cream or cheese in this rich, low-carb, gluten-free spaghetti squash lasagna. Fresh basil gives it a fresh, peppery zing.
Right before I went vegan, I made the best lasagna I had ever tasted. It was called Pesto Lasagna, and it contained eggs and three kinds of cheese. It was so rich and creamy that I never tried to recreate it as a vegan because a cheeseless, low-fat version seemed impossible.
I’m not usually one to shy away from tackling the impossible, but I didn’t want to tamper with the memory of a meal that had grown to mythic–and probably unrealistic–proportions over the years. But this week I decided not only to take on the pesto lasagna of my vegetarian days but also to do something I never would have dreamed of doing back then: substitute the noodles with spaghetti squash for a lighter, gluten-free, but still rich and creamy lasagna. And I’m so glad I did!
But before there was success, there was failure. My first attempt never really got past the spaghetti squash stage. I had bought a small, 2-pound spaghetti squash at the farmers’ market, and I roasted it, as I’ve done in the past. But when I cut it open, the insides were a wet, clumpy mess, not the individual strands of gold “spaghetti” I was expecting. I couldn’t even separate the seeds from the flesh because it was all one sodden pile of mush. I must have cooked it too long for its size, but that’s the problem with cooking a spaghetti squash whole–you can’t check it to determine when it’s done.
For my next attempt, I decided to cut the squash in half before cooking so that I could check its doneness. I went down to the grocery store and bought a medium-sized squash, a little over 3 pounds. I didn’t want to wait the hour it could take to roast the squash, so I decided as a short-cut to pressure cook it instead.
I fitted my electric pressure cooker with a gadget I’d just bought, a silicone steamer basket, added a cup of water and the two halves of the squash, and then set the timer on high for 8 minutes. I figured that if it needed more time, I could always add another minute, but when I checked it, the squash was perfectly cooked, tender enough that I could scrape out the golden strands but not turning to mush.
The squash turned out perfectly and so did the lasagna. My husband raved at how good it was and told me that, frankly, he hadn’t been optimistic about spaghetti squash instead of lasagna noodles. But we both loved the creaminess of the sauce and filling which contrasted with the slight crunch of the “noodles.” And the fresh basil gave it a fresh, peppery zing. It was a complicated dish to make on a weeknight, but I’ll definitely make it again.
If you’re looking for an easy, basic lasagna with actual lasagna noodles, be sure to try my Easy Spinach and Mushroom Lasagna!
Spaghetti Squash Pesto Lasagna
- 1 medium spaghetti squash about 3 pounds
- 8 ounces sliced mushrooms
- 1 clove garlic minced
- 1 1/2 cups low-fat spaghetti sauce packaged or homemade
- 1 cup spinach optional
- salt and freshly ground black pepper to taste
- 2 cloves garlic peeled
- 1 14-ounce package extra-firm tofu not silken
- 1 cup fresh basil packed
- 2 tablespoons nutritional yeast
- 1 teaspoon salt if you use
- 1/8 teaspoon cayenne pepper optional
- 1 cup plain sugar-free non-dairy milk
- 1/4 cup nutritional yeast
- 1/4 cup raw cashews about 1 ounce (optional, but very good)
- 2 tablespoons potato starch or cornstarch
- 1 tablespoon lemon juice
- 1/2–3/4 teaspoon salt if you use
- 1/2 teaspoon dry mustard
- Cook the spaghetti squash. You can bake it, microwave it, or do as I did and pressure cook it. To pressure cook, cut the squash in half and scoop out the seeds. Place a steamer basket in your pressure cooker, add 1 cup of water, and place the squash halves in the basket. Seal pressure cooker and cook at high pressure for 8 minutes. Release pressure, uncover, and allow the squash to cool until you can handle it comfortably.
- Using a fork, scrape out the strands of “spaghetti.” It may take a little effort and going “against the grain.” Put the squash strands into a colander set over a large bowl and set aside. (You can cook the spaghetti squash ahead of time as long as you drain it well before using.)
- Heat a medium-sized sauce pan. Add the mushrooms and 1 clove chopped garlic, along with 1 tablespoon of water. Stir and cover tightly. Cook, stirring every 60 seconds, until the mushrooms soften and exude their juices, about 3 minutes. Uncover and cook until most of the liquid evaporates. Season lightly with salt and pepper, if you like, and set aside.
- Make the filling: Start your food processor and drop in the 2 cloves of peeled garlic. Process until finely chopped. Add the remaining filling ingredients and process until smooth, stopping to scrape down the sides of the bowl if necessary. Set aside.
- Make the cheese sauce: Place all sauce ingredients into a blender and blend until completely smooth.
Assemble the Lasagna
- Preheat oven to 375F. Lightly oil a 2 1/2 to 3 quart oblong casserole dish. (Mine is 9.5 X 6.5 X 3 inches deep.) If you don't want to use oil, try lining the dish with parchment paper.
- Spoon about 1/4 cup of the spaghetti sauce into the bottom of the dish, just enough to coat the bottom. Spread half of the spaghetti squash over the sauce, and sprinkle with salt and pepper if you like. Drop the filling over the squash by large spoonfuls and then spread it out evenly. Arrange the mushrooms over the filling, followed by the spinach, if you’re using it. Pour half of the cheese sauce over the spinach and mushrooms. Add the remaining squash, smoothing it into an even layer. Pour the remaining spaghetti sauce over the top.
- Bake for 15 minutes. Then carefully, starting in the center of the pan, pour the remaining cheese sauce over the top, being careful not to splash the sauce onto the hot pan. Return to the oven and cook until the lasagna is bubbling all around the edges, about 30-40 more minutes. Remove from oven and allow to stand for at least 15 minutes–the sauce will thicken and the lasagna will be less watery the longer it stands. Serve warm.
Nutritional info is approximate.
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AmandaNovember 7, 2013 at 12:54 pm
This looks great. I feel like I’m missing something in the recipe though. What part of this is the “pesto” part?
Susan VoisinNovember 7, 2013 at 2:05 pm
The pesto part is the filling, which contains a cup of fresh basil, as well as garlic and nutritional yeast (a sub for cheese), all components of vegan pesto.
Janet TNovember 7, 2013 at 1:54 pm
I just love spaghetti squash and I’m trying this recipe tonight. A thought about your spaghetti squash problem. I’ve had that happen just once and it was also with a smaller squash early in the season. Since I’d gotten 2 I cut open the other one and it didn’t have any fibers developed either. I think they just weren’t ripe.
Susan VoisinNovember 7, 2013 at 2:03 pm
You may have a point! This was like no other spaghetti squash I’ve ever seen.
WernerNovember 7, 2013 at 1:57 pm
Susan, you are a genius! I cannot wait to make this, love the crunch of spag squash. Also, have really been on the fence the last 2 years about the VitaMix. But…I love oil free dressings, sauces, and no-sugar baking. Have pined for the appliance that can make these items less grainy, tired of picking raisins out of the bottom of my blender! I am ready to make the plunge – which one do I need? Does the 2-speed meet the need of most basic vegan stuff? What I see most is the 5200. Don’t want to invest and get the wrong model! Any tips/guidance?
Susan VoisinNovember 7, 2013 at 2:03 pm
Werner, I really like the variable speed Vitamix and haven’t tried the two-speed, so that’s the only one I can recommend (the one priced $299 now). I think being able to turn the speed up gradually really helps to pull things into the blades. I also don’t see the point in the more expensive ones with some preset speeds.
BrendaNovember 8, 2013 at 4:42 pm
Poking my nose in here, but I like the variable dial too. I recently got the 5200, and the improvement in hummus texture from my old blender is amazing. I made almond milk with it just this morning.
Rebecca @ Strength and SunshineNovember 7, 2013 at 2:03 pm
This looks awesome Susan! I love spaghetti squash so this is a total win 🙂
AllanaNovember 7, 2013 at 2:04 pm
I’m wondering the same thing. The title grabbed me, and the pics hooked me in until I read the recipe through…am I missing something…where’s the pesto? I’m guessing the pesto is added to the spaghetti squash; not sure. All the same; the recipe looks divine.
Susan VoisinNovember 7, 2013 at 6:25 pm
The pesto part is the filling, which contains a cup of fresh basil, as well as garlic and nutritional yeast (a sub for cheese), all components of vegan pesto.
moonwatcherNovember 7, 2013 at 2:26 pm
OMG Susan, this looks wonderful!! I am going to work on something to use in the filling instead of tofu–maybe white beans. . .Even though I like to cook most winter squash whole because it’s so easy, I totally agree with you about cutting spaghetti squash in half first so as to be able to test the done-ness and get the strands “just right.” And I have two of those silicone steamers, which I absolutely love!!
I love the photo of the cooked spaghetti squash strands–beautiful!!
Thanks for another great recipe!!
ps: I agree with Werner that you are a genius 🙂
Susan VoisinNovember 7, 2013 at 3:50 pm
Aw, thanks, Maria (and Werner). But I’m no genius, as several failed recipe attempts lately would attest. I appreciate your confidence, though.
For the filling, try the creamy bean filling from this recipe. Instead of the herbs and spinach, use a cup of packed basil. I really prefer the tofu filling, but other people have told me that they liked the bean filling.
Kelly @ Leafy Not BeefyNovember 7, 2013 at 3:43 pm
Ohh! I think I need to make this! I’ve seen a few lasagna recipes that look good (including one in the Forks Over Knives cookbook), but this one actually seems the easiest. And if you say it’s good, I totally believe ya! 🙂
MelissaNovember 7, 2013 at 4:43 pm
How do you cut an uncooked spaghetti squash? I haven’t had any success because the skin is so hard. What kind of knife do you use?
Susan VoisinNovember 7, 2013 at 5:01 pm
Cutting the squash is probably the hardest part of this recipe! I’ve heard of people softening them up by microwaving or steaming, but I didn’t do that. I used a large chef’s knife, and stabbed it in the middle of the squash, vertically. I rocked it back and forth until most of that side was split open. The knife got stuck, so I inserted another chef’s knife at the end of the cut and continued cutting. Finally, I used one of the knives to wedge open the squash, put my fingers inside, and pulled it apart with my hands. I did not cut off the stem end, like some instructions suggest, because it was just too hard, but the squash split apart easily once it was cut most of the way. Easy, huh? 😉
MelissaNovember 7, 2013 at 5:24 pm
I think I’d cut my hand off trying that! LOL Thanks for letting me know. I think I’ll soften in the microwave. 🙂
BethNovember 7, 2017 at 2:35 pm
I let my husband cut mine….I simply leave the squash on a cutting board with the knife stuck into the top of it and magically it is cut in half for me! Been to the ER too many times for him to let me do it.
DawnNovember 7, 2013 at 6:18 pm
This looks sooooo good! I am one of those people that really likes spaghetti squash standing in for spaghetti so I know I will love it. And come one—-cashew cheese sauce is the best! All that basil will be delicious. Thanks for sharing another great recipe!
WernerNovember 7, 2013 at 11:14 pm
Ended up ordering the VitaMix you described in your post. So excited, thanks for letting us know!
Susan VoisinNovember 8, 2013 at 9:04 am
I hope you love it, Werner! Please let me know what you think after it arrives. Thanks!
WernerNovember 20, 2013 at 8:06 pm
VitaMix is here! Ordered the 5200, I appreciate your guidance and notifying us of the reconditioned offer. I made your Hidden Cashew Ranch Dressing and it came out so creamy, smooth and delicious. Have to say, though, whoa this is a powerful blender! Found myself clenching my eyes – like it might explode ha-ha. Will get used to it, no doubt. For some reason I feel complete, at least as far as participating in the more nuanced recipes… and may even brave the murky mysterious muck of green smoothies 🙂
LeahNovember 8, 2013 at 8:29 am
A month or so ago I was lying in bed thinking that I wanted to experiment with making spaghetti squash lasagna with pesto. I am not as adept at making up recipes as you are, so I was THRILLED when I saw this recipe in my inbox! I can’t wait to make it! I’ve been a vegan for almost two years, but just recently started following the Eat to Live plan, so I’m extra excited that this fits with that lifestyle 🙂
Susan VoisinNovember 8, 2013 at 9:03 am
That’s such a coincidence–I’ve been thinking about this recipe for probably a month! I tend to come up with an idea and let it “ferment” for a while as I work out the details in my head. I’m sort of slow and this recipe was sort of complicated, so it took me a while. 😉 I hope you’ll give it a try.
bikehikencNovember 8, 2013 at 11:36 am
This looks delish and I plan to make tonight. If I substitute cashew butter for the cahsews…what amt should I use? Thanks for all the brilliant recipes…I have a notebook full of yours and use them constantly! 🙂
Susan VoisinNovember 8, 2013 at 11:45 am
I think 2 tablespoons of cashew butter is a good replacement for 1/2 cup of nuts (a little bit more or less isn’t’ going to hurt anything.) Thanks for the kind words, and I hope you enjoy the recipe!
bikehikencNovember 11, 2013 at 2:58 pm
Wow…did I enjoy this!!! It was phenomenal!!! I think I could have eaten the entire pan! We had a family reunion this weekend so I was cooking up a storm…almost every dish I made was from your site and was a huge hit!!!
LizNovember 11, 2013 at 7:43 am
It looks like you may’ve already made this, but if not, or for future reference, I just wanted to add my two cents. I make A LOT of nut and seed butters and often, and, across the board, the amount of nuts almost always yields half the amount of nut butter. So, if I use 3 c of nuts, I get 1.5 c of nut butter. In following with the recipe, Susan is spot on to recommend 2TB cashew butter for the 1/4 c of whole cashews. However, if you have roasted cashew butter (which is the most common), you might want to sub it with a raw nut butter to ensure a more nuetral flavor. Personally, I love the sweet, nutty flavor roasted cashew butter imparts in things, and since it’s one component of many, it’s distinct flavor may go undetected and work in this.
RawmazingNovember 8, 2013 at 12:36 pm
I am going to have to try this one. It really looks delicious.
Sarah DymondNovember 8, 2013 at 1:16 pm
This looks SO good!! Problem is (as with many/most vegan recipes), they contain cashews. My son is EXTREMELY allergic to tree nuts, and so I can’t make most of the recipes I’m dying to make! Any ideas??
Susan VoisinNovember 8, 2013 at 1:59 pm
Hi Sarah, as I mention in the recipe, you can leave the cashews out. It will be a tiny bit less creamy, but not much. Or, if seeds are not a problem, you can use tahini (just a tablespoon or two) or sunflower seeds. In a recipe like this, where the nuts are used in such a small amount, it really won’t affect the taste if you substitute or leave them out.
Sarah DymondNovember 8, 2013 at 2:53 pm
Thank you! I just looked at the picture and started reading the ingredients. It’s so hard when all the recipes I want to make have nuts. LOL.
Tami@Nutmeg NotebookNovember 8, 2013 at 1:51 pm
I usually cook my spaghetti squash in the microwave and it turns out wonderful. I di have one that was rather mushy and I couldn’t get a strand of squash out of it! I figured it was an old squash but perhaps I over cooked it.
I want that silicone steamer basket – love that it has handles.
This sounds like a fun recipe and so low calorie too!
luminousvegansNovember 8, 2013 at 2:28 pm
Yum! This sounds and looks so hearty and delicious, yet no pasta in sight! I agree with you about cooking the spaghetti squash whole. I first tried cooking it by cutting it in half and roasting it. It came out really good that way! But as it goes, I was annoyed with the whole cutting process so I saw that Martha Stewart roasted the whole thing so I gave that a shot. And yup, clumpy, wet mess.
And amen to reconditioned Vitamixes! I bought mine reconditioned as well and couldn’t be happier with the performance and the price.
BrendaNovember 8, 2013 at 4:36 pm
This recipe is calling my name, thanks! I just got both a Vita-Mix and a pressure cooker and I’ve got everything but the fresh basil!
And thanks for the pressure cooking tip, so much faster. Do you think the taste of the squash is the same roasted versus pressure cooked? Outside of the casserole setting, I mean, like for regular spaghetti?
Susan VoisinNovember 8, 2013 at 4:52 pm
I still prefer the flavor of it roasted for using it as spaghetti. In a casserole like this, there are so many other flavors that the flavor of the squash doesn’t really matter, but I love the roasted flavor for plain “spaghetti.”
BrendaNovember 10, 2013 at 6:21 am
That makes sense, thanks for the info!
AnnaNovember 8, 2013 at 7:29 pm
Just wondering what kind of non-dairy milk you used? I find the different milks can really alter the flavour of a recipe and I’m just curious what you used.
PS I’ve just discovered your blog and there are so many recipes I want to try, thanks for sharing your culinary talents with the world!
Susan VoisinNovember 8, 2013 at 9:00 pm
Anna, I always use soy milk. Just my preference. I know that some people avoid soy, though, so I leave that decision up to them, but to me, none of the other milks are as creamy as soy.
NatalieDecember 13, 2013 at 2:31 pm
Agreed. Soy is definitely the creamiest/thickest of the most readily available milks, but if you have an allergy or distaste for soy (or just prefer to limit or avoid it), I find hemp milk a tad creamier and thicker. I feel it most closely resembles the…er.. fatiness?… of cow milk, when used in recipes. (Can also enhance a slight nuttines rather than a slight soy undertone in the flavor of a dish, if ya know what I mean.)
…However, it is also more expensive and less available than soy milk (though I’m always able to get it at my local grocery stores.)
– Also must add, this looks amazing, and I can’t wait to try this, Susan! (^_^)
jenNovember 9, 2013 at 8:34 am
Susan…do you put in the mushrooms and spinach raw or do you precook? I usually precook those in casseroles because of all the moisture. Thanks! Making for dinner tonight! And for those asking about which milks to use…I use almond milk in everything 🙂
Susan VoisinNovember 9, 2013 at 8:49 am
Hi Jen, in step 3 I precook the mushrooms, but I didn’t precook the spinach because there’s so little of it and it’s easier to work with than cooked spinach.
BertNovember 9, 2013 at 2:36 pm
I don’t have a pressure cooker and have not cooked spaghetti squash before. How long in the oven and at what temperature to prepare it for this?
Judy DNovember 9, 2013 at 6:32 pm
I am listening to “Saturday Night Blues” on CBC radio and waiting for this to come out of the oven. There is nothing better for me than good music and good food!!
Thank you for all your good recipes; I have enjoyed many:)
xopxopNovember 9, 2013 at 11:53 pm
This is a great recipe! I made this tonight and was surprised at how good it was. Most of the veggie lasagnas I’ve tried in the past used sliced eggplant or zucchini as a sub for noodles. The use of spaghetti squash is hands-down brilliant and my favorite! I also loved the way the “cheese sauce” sort of formed a crust on top too. Thank you so much for sharing your wonderful recipes – this one is going into my “favorites” file and I’ll definitely be making it again!
Susan VoisinNovember 10, 2013 at 7:54 am
I’m so glad you liked it! Thanks for being the first to post a review.
Angela W.November 10, 2013 at 8:12 pm
Susan — I LOVE this spaghetti squash lasagna! It “may” slightly edge out my all-time favorite spaghetti squash recipe of yours, which is the spaghetti squash with brussel sprouts. https://blog.fatfreevegan.com/2011/01/spaghetti-squash-roasted-brussels-sprouts-chickpeas.html.
You are a genius!
VictoriaNovember 10, 2013 at 8:16 pm
Susan, this was great! I roasted my spaghetti squash – I find it’s much less wet that way and it always comes out perfectly. I just tossed it in the oven while lunch was cooking so that it would be cooled enough by the time I was ready to start dinner. I didn’t make the “cheese sauce” component as we’re being very conscientious about our calories and I was sure it would satisfy even without – and it sure did! Six very hearty servings.
I was especially happy that most of the ingredients came from our garden! Roasted tomato sauce, pesto and the squash were all products of our raised beds!
Thanks for the inspiration! You help make our kitchen the place where all the cook kids hang out 🙂
kensington cookerNovember 11, 2013 at 6:59 am
Susan, Re your reply to Moonwatcher on November 7 modestly disclaiming the title “genius” because you toil through so many failed recipes before arriving at the brilliant ones. I just wanted to remind you of Thomas Edison’s words, “Genius is one per cent inspiration and ninety-nine per cent perspiration” !
LizNovember 11, 2013 at 7:45 am
Who makes that adorable yellow baking dish of yours? It’s so cute and sounds like the perfect size variation for my kitchen. I love to have as many differently sized baking dishes as I can.
Susan VoisinNovember 11, 2013 at 8:03 am
Liz, I ordered it online from Crate and Barrel, but that was a couple of years ago, so I don’t know if they still carry it. I agree with you about having lots of different sized pans. This one worked well for this recipe because it is deeper than most of my smaller pans, so the lasagna didn’t boil over in the oven.
KarenNovember 11, 2013 at 10:36 am
Made this last night and the whole family absolutely loved it! I made one ingredient swap: not a fan of mushrooms, I subbed in an 8oz. box of Upton’s Naturals Italian Seitan, crumbled. Sauteed it with the garlic just as described with the mushrooms. I also think it would’ve been just as delicious leaving the mushrooms out without subbing anything else in. Thanks for the great recipe – definitely a keeper!
Seattle VeggieNovember 11, 2013 at 10:41 am
I made this last night and it was completely delicious. Definitely wowed my guests. I went the oven-roasting route and used almond milk, and those worked great. When I finished making the pesto tofu filling, it was so good I just wanted to have a bowl of it!
Elyse @myveganpNovember 11, 2013 at 1:49 pm
This looks divine! Thanks for sharing! <3
SunshineNovember 11, 2013 at 2:41 pm
What size steamer basket do you have? I have a fagor electric pressure cooker, and I totally want a steamer basket! That looks amazing.
Susan VoisinNovember 11, 2013 at 3:33 pm
I have the 8 1/2 inch one. It was a lot smaller than I expected it to be (I bought it from Amazon from the link in the post), but it fit into the Fagor perfectly.
SunshineNovember 11, 2013 at 5:14 pm
Awesome, thanks! Getting excited about all the steaming possibilities!
mikaelahNovember 11, 2013 at 6:27 pm
I made this today for dinner and it was half gone before dinner – as husband and I both had to try it. So we had an early dinner! It was delicious. I followed all the ingredient instructions – baked the squash, used almond milk. I had a partial can of tomato paste in the fridge that I had taken 2 Tablespoons out of for another recipe last week – and I just threw the rest of it into the tomato sauce mix. Absolutely a winner in our house. I am trying to make at least one of your recipes each week – more if possible. You are helping me put the fun back into cooking – many thanks.
SamanthaNovember 12, 2013 at 5:33 am
This looks delicious! I love lasagna and am very much into my veggies at the moment so this is going to be a treat! 🙂
FrancoNovember 12, 2013 at 9:43 am
A vegan lasagna! I live in Italy a when decided to go vegan a few years ago I just decided to forget about some Italian recipe, but your recipe surely got me revalue my decision! Thanks, I’ll try it for our Christmas dinner.
Sandra WitkoeNovember 12, 2013 at 11:11 am
I made this last night for dinner because it looked really yummy. It just tasted so wonderful, savory melt in your mouth and full of flavor! 🙂 Hubby loved it too. A+. The recipe was easy to follow, simple to make. I highly recommend this one! 🙂
All I had was firm silken tofu which didn’t change the filling at all. Also I only had dry basil instead of fresh, so I used a good tablespoon of that. I baked the squash, spraying it a bit with cooking spray added some garlic salt and pepper for seasoning. The squash comes out firm and buttery, not soggy as steaming sometimes does.
I forgot to leave the cheese sauce topping off for later in the baking. The topping became a bit puffy since I had added a little more corn starch to prevent the sauce being runny. I think this just added nicely to the dish, allowing the spaghetti sauce to bubble around the topping.
I had some leftovers and ate some for breakfast this morning. Thanks Susan for another winner ! 🙂
BeckyNovember 12, 2013 at 8:47 pm
Amazing! Just the perfect thing for this wintery NY day. Really just so delicious.
Lee at Veggie QuestNovember 12, 2013 at 8:49 pm
Susan, this looks incredible! Alas, I can’t have tofu (I can only tolerate soy in small quantities), but I’m pondering making the filling with cannelini beans or navy beans (or maybe even potato?) instead. Regardless, I can’t wait to give this a try! It looks just perfect for chilly fall nights.
krystynaNovember 14, 2013 at 7:35 pm
This was excellent! I squeezed the squash strands by hand to get rid of excess liquid. It came out perfect.
IronNovember 15, 2013 at 5:54 am
Is there a way to subscribe via RSS feed to all the comments posted on your blog? Not just the e-mail subscriptions for single posts.
Susan VoisinNovember 15, 2013 at 7:11 am
Yes, the feed for comments is http://feeds.feedburner.com/FatfreeVeganKitchenComments
IronNovember 15, 2013 at 11:54 am
redsaltaNovember 15, 2013 at 12:20 pm
I made this last night and OMG it was even better than expected! It is SO creamy! I am a huge fan of using cashews for creaminess, but I still can’t believe how creamy this is with only 1/4 cup of them! This is a masterpiece. I will be making this often. Thank you!!!
Susan VoisinNovember 15, 2013 at 12:37 pm
I’m so glad you liked it! It’s mostly the tofu/soymilk that makes it creamy, but the little bit of cashews just push it over the edge into decadence.
TamaraNovember 15, 2013 at 2:57 pm
I always enjoy preparing and serving your recipes…but I have to say that is has been my all time favorite so far….I love my italian food, and this recipe hits all the marks. Thank you, Tamara
Susan VoisinNovember 15, 2013 at 3:13 pm
I’m so happy to hear that! Thanks for letting me know. 🙂
samanthaNovember 16, 2013 at 3:47 pm
What a wonderful recipe! Came out great. Sam
Susan VoisinNovember 16, 2013 at 4:06 pm
Oh my gosh, what an adorable name for a blog! I just had to click over to check it out and love it, even though I don’t quilt. 😀