Butternut Squash Mac and Cheese – The PERFECT vegan mac and cheese! You will not believe how good this is!!! No soy, fake cheese or nutritional yeast.
Update January 2017: This recipe was featured on The Doctors tv show. Watch me talk about the recipe with Dr. Travis and see the results of a LIVE kids taste test here!
It was National Noodle Day yesterday. I was hoping to have this post ready for that, but after a super fun high school reunion this weekend, it just didn’t happen. So here ya go…why not celebrate noodles two days in a row?! Especially with this delicious dairy free Butternut Squash Mac and Cheese!
Pleasing vegans, omnivores, adults, and kids alike, this is one creamy pasta dish you don’t want to miss!
Kid Approved
My kids (who are not vegan) love Mac and Cheese…you know, the store bought blue box kind of Mac and Cheese. They don’t even like the yellow box with shells stuff. It has to be the small elbow macaroni noodles with a thin golden yellow-orange color. I switched to an organic brand a long time ago, but let’s face it, it’s still processed and not healthy.
Every time I try to make a homemade vegan mac and cheese, the kids groan. And to be quite honest, I haven’t liked them either.
A year ago, I finally made a plant based version that I thought was absolutely delicious. The kids liked it a lot, too. Well, I’ve made several tweaks to that recipe to make it quicker and easier and I’m telling you it looks just like the Kraft stuff.
I actually told my kids the other day that it was mac and cheese. M said, “the one I like”? “Yup!” I said, holding my breath as he tried it. He asked for seconds…and thirds! The girls both had seconds as well. Fyi, I use that little trick all the time to get them to try things. A little white lie never hurt anyone, right? Right?
It’s Good For You!!
This Butternut Squash Mac and Cheese is super healthy. It’s made from only whole food plant based ingredients. Butternut Squash is high in Vitamin A, C, several B’s, K and fiber. It has anti-inflammatory and antioxidant properties and may help regulate blood sugar. Paired with sweet onion, protein packed cashews and some spices, it’s a match made in vegan heaven!
So Versatile
I love this sauce so darn much, that I’ve created several other recipes with this sauce as an inspiration. So, if you’re a fan of this creamy, dreamy, dairy free mac and cheese, you’re also gonna love my Baked Buffalo Chickpea & Artichoke Vegan Taquitos, Vegan Broccoli Cheese Soup, Easy Cheesy Chili Mac, and my just-like-the-jarred-stuff Vegan Queso!
Butternut Squash Mac and Cheese
You guys must try this Butternut Squash Mac and Cheese. I promise you will love it! Please come back after you try it and leave me a comment below with your feedback and star rating! You can also find me on social media. Be sure to tag me @veggie_inspired and #veggieinspired so I don’t miss your post! Now run to the kitchen and make this now!
- 1 1/2 cups butternut squash (peeled and chopped into cubes)
- 1/2 large sweet onion (peeled and chopped)
- 16 oz package small macaroni noodles (cooked according to package directions) (use gluten free noodles, if desired)
- 1/4 cup reserved cooking liquid (from the squash/onion or the noodles...either one will work)
- 1/4 cup raw cashews (soaked in hot water for 30 minutes)
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp smoked paprika
- 1/8 tsp turmeric
- 1/8 tsp nutmeg
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Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).
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Meanwhile, cook macaroni noodles according to package directions. Reserve 1/4 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.
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When squash and onions are tender, drain (reserving 1/4 cup liquid - unless you are reserving the liquid from the noodles), and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from either the noodles or the squash. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.
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Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.
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Dig in!
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Slow Cooker Black Bean Butternut Squash Chili
Joanne says
I can’t even begin to count how many times I’ve made this since you posted it. Just had to say thanks again!
Jenn S. says
Oh, yay! That makes me so happy! Thank you, Joanne!!
Quentin says
1. For a double serving size, double all the ingredients? Anything that shouldnt be doubled?
2. Will i run into any consistency issues if i wanted to refridgerate this cheese like substance for extended periods? I imagine it should last longer than a dairy cheese would
Jenn S. says
Hi, Quentin. Double everything except the dijon as it tends to overpower if you use too much. You might find that you need more than double of salt and the rest of the spices though so just make sure you taste after blending and adjust as necessary. You MAY need to re-blend the sauce if it’s been in the fridge to loosen it up…maybe with a splash of almond or rice milk…but definitely still delicious! Enjoy!
Nikee says
If I wanted to add nutritional yeast for more flavor, how much should I add?
Jenn S. says
Hi, Nikee. I would start with 2-3 tbsp. Taste the sauce straight from the blender and add more if needed. Let me know how it turns out! Enjoy!
Ann says
This sounds amazing. By any chance , do you know if I can omit the cashews? My son has multiple nut allergies
Jenn S. says
Hi, Ann! Yes, I’ve had many reader sub white beans for the cashews with success. You can also just leave them out, but it does give a nice creamy factor that might be lacking if you omit them. Enjoy!
Charlene says
I have a bag of already cooked and pureed squash in my freezer. How much should I use for this recipe? I’d love to try it!!
Jenn S. says
Probably about 1 cup of purée. You can sauté the onion in a small skillet instead of boiling in a pot of water since you don’t need to cook the squash. Let me know how it turns out. Enjoy!
Michelle says
I am planning on making this butternut sauce today for your baked buffalo chickpea and artichoke vegan taquitos. I was wondering if it would be okay to roast the butternut squash, instead of boiling it? I would think this would make it even more flavorful. Thanks in advance!
Jenn S. says
I’m so sorry I’m just seeing this now! Baseballs games for two of my kiddos today, so we’ve been out all day. Yes, you could certainly roast the squash! Can’t wait to hear how it turns out. Thanks, Michelle!
Malena says
From Argentina, i love this recipe!! So yummy and satisfied. Third time i do it now.
Thank for share, excellent blog!
Un beso!
Male
Jenn S. says
Thank you, Malena! So happy to hear you love it!
Sarah says
I have a very specific diet because of my autoimmune disease, but almost everything in this recipe is safe for me! I’ve made it twice now since I stopped eating dairy and yum, this actually satisfies my craving for real mac and cheese. I added some white miso paste for more depth (I love umami) and nutritional yeast for more cheese flavor. I can’t use paprika so I left that out. The second time I made it, I used smoked salt and found that plus the noosh made it taste like smoked gouda mac and cheese! I’m eating a plate of it right now. 🙂
Jenn S. says
Thank you, Sarah! I’m so happy to hear you loved it! I really love the idea of adding smoked salt and I happen to have some in my pantry – totally trying that next time!
Cate says
Could you slow cook the white beans, squash and onion, then blend everything? If so, how long should I cook it for, and on low or high? I have three toddlers, and time saving strategies are a must!
Jenn S. says
Hi, Cate. Are you using the white beans in place of the cashews? Dry beans take about 6-8 hours to slow cook on low. They also need to be soaked overnight and rinsed before slow cooking. If you are looking to save time, it would be much quicker to use canned white beans, rinsed and drained. The squash and onions only take about 15 minutes on the stovetop. Let me know if you have any other questions. Enjoy!
Jackie says
My family and I tried this for the first time and holy cow, so good! I just started going dairy free and it’s so hard cause my family loves Mac and cheese. My son said this was the best Mac and cheese he’s ever had and even went for seconds! Can’t wait to make this again!!
Jenn S. says
Oh wow, that makes me so happy! Thank you, Jackie. So glad you all loved it. Your son sounds like as smart kid! 🙂
Kristyn says
This is seriously AMAZING! I also added nutritional yeast to mine 😊 I will recommend this to everyone!
Jenn S. says
Thank you, Kristyn! So glad you loved it! I have added nooch to it a few times myself – yum!
Ms_Rach says
This is great, thank you! I tasted the sauce as is and it was very good, but I doctored it a bit. We added nutritional yeast, miso and toasted breadcrumbs on top. The Mac N Cheese loving bf has seconds but did say we should call it “creamy butternut elbows” instead on Nac N Cheese. Still a win!
Jenn S. says
Glad you both like it! Thank you!