Vegan Butternut Squash Mac and Cheese

5 from 5 votes

This creamy vegan butternut squash mac and cheese is a healthy plant-based family meal that's done in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 503kcal

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.

Tips for Making Vegan Butternut Squash Mac and Cheese

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.