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"Cheesy", Spicy "Spaghetti"

Updated: Jan 26, 2020

What do the quotation marks mean? They're for the fact that the words in the marks are not for real - more of a pseudo or faux. But what isn't pseudo or faux is the taste and satisfaction. This was truly one of the most flavorful and satisfying meals we've enjoyed.

First, "cheesy" is made with the favored queso that I make often and for different dishes.

  • I use it as a snack with raw veggies.

  • As a topping for a Mexican dish.

  • Or as a sauce for our "spaghetti".

"Cheesy" Queso


  • 1 cup of raw, organic cashews

  • ¾ cup water (use HOT water if not using a high speed blender such as VitaMix or you can soak the cashews prior.)

  • ¼ cup almond milk

  • 3 tablespoons nutritional yeast

  • 1 can of diced tomatoes with chilies, drained

  • Seasonings - Himalayan salt, pepper, garlic powder, chili powder, cumin, turmeric, onion flakes (or fresh onion)


Put all ingredients (except ½ of the tomatoes with chilies) in a high-powered blender and blend on high until thickened. Pour into dish and spoon in the remaining tomatoes and chilies. Stir.


The spaghetti was spiraled zucchini. I usually spiral my own, but I found some organic, 100% zucchini (no additives/preservatives - simply zucchini) in the freezer section of our Costco so decided to try it. It's a guaranteed staple now! (Remember, my love language is, convenience.)

I heated up the spiraled veggies in a skillet and when warm, topped with about 4-5 tablespoons of the queso, just enough to coat the spaghetti.

Can't get much easier than that and the flavor and texture is superb! We will most definitely have this again and again (and again...).


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