This creamy vegan butternut squash mac and cheese is a healthy plant-based family meal that’s done in 30 minutes.
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If you’re on a quest to find the ultimate comfort food that’s delicious and vegan, look no further than this mouthwatering recipe for Vegan Butternut Squash Mac and Cheese.
This wholesome twist on a classic favorite combines traditional mac and cheese’s rich and creamy goodness with the earthy, sweet notes of roasted butternut squash.
In only thirty minutes, this recipe promises to satisfy your cravings for an indulgent mac and cheese experience without any dairy. So, put on your apron and prepare to dive into a bowl of this delicious meal bursting with autumn flavors. It will become a staple in your vegan meal prep rotation!
💗 Why You’ll Love This Vegan Mac and Cheese
Healthier Alternative: This vegan mac and cheese offers a much healthier option than its counterpart. It’s lower in saturated fats, cholesterol, and calories, making it a healthy option.
Nutrient-Packed: Butternut squash is a nutritional powerhouse. It’s loaded with vitamins like A and C and essential minerals like potassium. By incorporating it into your mac and cheese, you’re adding a dose of nutrients to your meal.
Versatility: This recipe is incredibly versatile. You can customize it with your favorite pasta and even throw in some extra veggies, herbs, or spices to suit your personal taste.
Easy Preparation: Vegan butternut squash mac and cheese is relatively easy to prepare, even for those with limited cooking experience. It’s a satisfying homemade meal without the need for complex techniques.
🥣 Ingredients and Notes
Butternut Squash: The creaminess of the “cheese” sauce in this mac and cheese is achieved with roasted butternut squash.
Whole Wheat Macaroni: Using whole wheat macaroni increases the nutritional value with added fiber. You can also substitute gluten-free pasta if desired.
Nutritional Yeast: This essential ingredient adds the cheesy umami flavor to the sauce.
Dairy-Free Milk: Be sure to use unsweetened and unflavored dairy-free milk. I use almond milk, but soy milk or any other dairy-free milk works well.
Spices: Salt, pepper, turmeric, nutmeg, garlic powder, onion powder, and paprika bring together the richness of flavor to the sauce.
📖 Variations
This is a hearty one-bowl meal all its own, but you can add more veggies, herbs, or spices to the mac and cheese to suit your taste.
Here are some ideas:
- Parsley
- Sage
- Dill
- Peas
- Carrots
- Broccoli
- Top with breadcrumbs and bake
- Make a fresh green salad to serve alongside.
🔪 Tools and Equipment
Sheet Pan: Cover your baking sheet with parchment paper to help keep the butternut squash from sticking to the pan while roasting.
High-Speed Blender: Used to blend the roasted butternut squash with the other ingredients to create a plant-based cheese sauce.
Medium Pot: Needed to boil the water for the pasta.
👩🏻🍳 How to Make Vegan Butternut Squash Mac and Cheese
- Preheat the oven to 425° F. Cut the butternut squash into 1-inch cubes. Place the cubes on a parchment paper or aluminum foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown and tender.
- While the butternut squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- In a small saucepan, with a teaspoon of olive oil, sauté the minced garlic until cooked through. Set aside.
- Reserve ½ cup of the pasta water. Drain the pasta. Add the pasta and reserved water back to the pot.
- Place the roasted butternut squash in a blender with all the other ingredients (roasted garlic, nutritional yeast, salt, pepper, lemon juice, paprika, turmeric, nutmeg, and dairy-free milk.)
- Blend until smooth and creamy. Add more dairy-free milk if the sauce is too thick.
- Pour in the butternut squash “cheese” sauce. Stir to combine. Serve topped with fresh herbs of your choice.
📝 Expert Tips
- Ensure the butternut squash is thoroughly cooked for a nice and creamy texture. It should be soft and creamy on the inside. Pierce with a fork to make sure the squash is cooked thoroughly.
- Add more dairy-free milk to thin the sauce to your desired consistency. Add 1 tablespoon at a time so you don’t overdo it.
- Use a high-speed blender to get the creamy consistency. If you don’t have a high-speed blender, use a food processor.
- Reserve ½ cup of pasta water before draining. The pasta water helps the sauce stick to the pasta.
- Serve with a sprinkle of fresh herbs such as parsley.
❓ FAQS
This version of mac and cheese uses only whole-food ingredients. Butternut squash is a good source of vitamin A and potassium. This meal comes in at under 400 calories and 5 grams of fat. Using whole wheat pasta adds fiber, making this a filling meal.
Yes, you can make this up to a day in advance. Store in the refrigerator in a covered casserole dish. Reheat in the oven at 325°F for 20 minutes to warm.
Yes, you can use other winter squashes, but not all will work well. I recommend using acorn squash, pumpkin, hubbard squash, or delicata. Spaghetti squash is too stringy.
Yes, you can make this recipe without a blender. If you have a food processor, I recommend using that. Or an immersion blender will also work. If you don’t have any of those small appliances, then use a potato masher to mash the butternut squash with the other ingredients until smooth.
🍽 Serving Suggestions
Serve this dish in a bowl or on a plate. I suggest serving it alongside roasted vegetables of your choice. I like to serve it with roasted broccoli or rainbow carrots. Add some frozen peas for added protein.
🫙 How to Store and Keep
Refrigerate: Allow the mac and cheese to cool to room temperature. Transfer to an airtight container. Store in the fridge for up to 4 days.
Freeze: Transfer to a freezer-safe airtight container, leaving some room at the top for expansion. Keep in the freezer for 2-3 months.
Reheat: If reheating from frozen, transfer to the refrigerator to defrost overnight. Warm in the oven at 325°F until heated through, or reheat in the microwave.
😋 More Vegan Butternut Squash Recipes!
🎥 Video
⚖️ Serving Size
This recipe makes four large servings. To increase the serving size prepare sixteen ounces of pasta instead of twelve.
Recipe
Vegan Butternut Squash Mac and Cheese
Equipment
Ingredients
- 3 cups butternut squash cubed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ⅛ teaspoon paprika
- ⅛ tsp turmeric
- ⅛ tsp nutmeg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup unsweetened almond milk or other dairy free milk
- 12 oz macaroni pasta or gluten-free pasta
Instructions
- Preheat the oven to 425° F. Cut the butternut squash into 1-inch cubes. Place the cubes on a parchment paper or aluminum foil-lined baking sheet. Toss in olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown.
- Bring a small pot of water to a boil. Add the raw cashews, and boil until tender, about 10 minutes. Drain the cashews, and set aside for the sauce.
- While the butternut squash is roasting and the cashews are boiling, bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Reserve ½ cup of the pasta water, then drain.
- Add the pasta and reserved water back to the pot.
- Place the roasted butternut squash in a blender with all the other ingredients (boiled and drained cashews, garlic powder, onion powder, nutritional yeast, salt, pepper, lemon juice, paprika, turmeric, nutmeg, and dairy-free milk.)
- Blend until smooth and creamy. Add more dairy-free milk if the sauce is too thick.
- Pour the butternut squash "cheese" sauce on top of the macaroni. Stir to combine. Serve topped with fresh herbs of your choice.
Video
Notes
- Ensure the butternut squash is completely cooked to get a nice and creamy texture. It should be soft and creamy on the inside. Pierce with a fork to make sure the squash is cooked completely.
- Add more dairy-free milk to thin the sauce to your desired consistency. Add 1 tablespoon at a time so you don’t overdo it.
- Use a high-speed blender to get the creamy consistency. If you don’t have a high-speed blender, use a food processor.
- Reserve ½ cup of pasta water before draining. The pasta water helps the sauce stick to the pasta.
- Serve with a sprinkle of fresh herbs such as parsley.
- Refrigerate for up to 4 days. Freeze for 2-3 months.
- Defrost in the refrigerator overnight, then reheat in the microwave until warmed through or heat in the oven at 325°F in an oven-safe casserole dish until warm.
Nutrition
Anita
Oh, what a timely recipe. I bought several butternut squashes and have been wondering what to do with them. They looked to pretty and couldn’t resist LOL. This will be the perfect recipe for that. 🙂
Sara Welch
I know what I will be having for dinner tonight; love a great plant based recipe and this is no exception!
annie
Even my picky eaters loved this! Will certainly make it again soon!
Irina
Made it last night! My first experience of making this cheesy meal was amazing. Will be making it again for sure.
Demeter
I know what you mean about the high speed blender, totally worth the cost! Loved how creamy and delicious this came out. Thanks so much for doing all the work to give us this easy dinner.