Have you ever had cravings for certain kinds of foods, give in to said cravings only for your body to remind you later of all the reasons you stayed away in the first place?
Such is my relationship with cheese.
Even the slightest piece sets my body off with reactions you’d rather not hear about when you’re only here for the recipe [feel free to skip this prelude and head straight there].
After realizing this reaction some years ago, I did some research and saw that nutritional yeast was a great ‘cheesy flavor’ alternative, with all kinds of benefits.
So like the “all in’ kinda girl that I am, I went ahead and bought 2 pounds worth in lieu of all the cheesy foods I intended to make.
Well…you know what happened right. All 2 pounds of it sat in my cupboard for 3 years, not a single recipe did it see. I went instead with choosing to avoid most recipes and foods of the cheesy variety.
You can’t miss what you don’t have right? Well in my case, given the aforementioned reaction.
Fast forward to being married to a man who loves his Italian food – in particular cheesy alfredo – and I’m faced with the same dilemma.
It was either find a way to eat similar meals minus the cheese or glare at him each time he ate the stuff – at least once per week – while I salivated. I opted to find a way, and so revisited using nutritional yeast.
No I didn’t buy so much this time, but at least I was open to actually using it.
Turns out, it does give a nutty, cheesy, savory-ish flavor to your dish provided its paired with the right foods and in the right amounts.
For me those foods would be spaghetti or spaghetti squash, and coconut or pea milk…together.
It’s what I found out when I created this on a whim, accidentally poured almost half the bag of nutritional yeast and had to correct using more milk.
I hope you enjoy it as much as I do!
Cheesy Spaghetti Squash Shrimp Alfredo
- 1 tbsp ghee, coconut or avocado oil
- 1/2 medium onion, thinly sliced
- 1 clove of garlic, minced
- 1 cup broccoli florets, chopped
- salt and pepper to taste
- 1/2 – 3/4 lb precooked wild caught shrimp, thawed, dried and seasoned (salt and pepper)
- 1/4 cup mushrooms, chopped (optional)
- 2/3 – 1 cup coconut cream or non-dairy milk of choice
- 1/4 – 1/2 cup nutritional yeast
- 2 cups spaghetti squash flesh, cooked
- 1 – 2 tbsp basil, chopped
- Start with already cooked spaghetti squash (I used my InstaPot but you can bake at 400F for 45 mins), set aside in a bowl.
- Heat a skillet to medium high and sauté onions and garlic for 3 minutes until onions are softened.
- Add broccoli, season with salt and pepper and toss (or stir fry) until broccoli is at least coated.
- Remove veggies from skillet, set aside in a bowl.
- In same hot pan, sear seasoned shrimp pieces on one side then the other, roughly for a minute on each side. Do not stir.
- Remove shrimp from pan and add to bowl with veggies.
- Turn heat to medium and add mushrooms, if using them, and give them a quick stir fry. Otherwise, add cream and scrape any bits of shrimp and veggies or seasonings that may have gotten stuck to bottom of skillet and bring to a low simmer. Add more milk to your liking.
- Add 1/2 of the nutritional yeast then the spaghetti squash, letting it soak up all the cream.
- Finally re-add shrimp, veggies and remaining yeast, stirring everything until combined.
- Remove from heat, top with chopped basil and serve.