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Finally, an alfredo dinner you won’t feel guilty about. Keto-friendly spaghetti squash tossed in our rich vegan Super Shroom alfredo sauce is a comfort food dish your body will thank you for!


2 small spaghetti squash
1 1/2 cups cashews, soaked at least 3-4 hours or overnight
1 tbsp Boku Super Shrooms powder
2 tsp Boku Umami or Boku Hot Mami seasoning
4 tbsp organic lemon juice
2 garlic cloves
2 tbsp chickpea miso paste
1 cup water
3 tbsp extra virgin olive oil
1 tsp dijon mustard
salt and pepper
2 cups steamed broccoli
1 cup vegan meltable shredded cheese
Optional Toppings: Boku Umami, red pepper flakes


1) Preheat oven to 375 degrees. Cut spaghetti squash in half and scoop out seeds. Rub insides with olive oil and season with salt, pepper, and Boku Umami. Roast cut side down on a baking sheet for 35 mins.

2) While squash is cooking, drain and rinse the cashews. Add the cashews, Boku Super Shrooms, lemon juice, garlic, miso paste, olive oil, mustard, salt, pepper, and water into a food processor or high-speed blender, and blend for at least a minute.

3) Add mixture to a saucepan. Over medium heat, warm until just starting to bubble. Pour sauce equally into the 4 halves of the cooked spaghetti squash.

4) Using a fork, fluff up the squash into spaghetti-like pieces while mixing in the sauce. Mix in the steamed broccoli and top with vegan cheese. Bake for 15 more minutes or until cheese is hot and bubbly. Serve with another sprinkle of Boku Umami and red pepper flakes. Enjoy!

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