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!
You Might Also Like:
Slow Cooker Black Bean Butternut Squash Chili
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!
Katie Short says
Holy wow! Cheese sauce I can eat on my allergy-elimination diet! Asi type, the sauce is sitting in the blender, awaiting rice, veggies, and chicken for a twist on the old covered-dish casserole. I subbed white beans (cannelini) for the cashews, since they’re a migraine trigger for one of my brood. And I did add a bit of nutritional yeast, because I had it on hand. I am so glad I made a full recipe so there will be leftovers. It’s delicious!
Jenn S. says
So happy to hear this, Katie! I’m actually making it tonight too! The butternut squash and onion is cooking as we speak! I cheated this time and used frozen chopped butternut squash. Your casserole sounds great – enjoy!!
Amber says
If I didn’t have an onion , could I use onion powder?
Jenn S. says
Yes, probably. Taste after blending and see what you think – you might not need to add anything. Enjoy!
Jaynie says
This was a great recipe. We’re just getting our feet wet in the vegan world and this had pretty good flavor. I didn’t get my cashews as smooth as I would have liked. We also realized about 2 minutes in that my daughter has a cashew allergy. Scariest thing in the world, but so glad I was close by and it didn’t happen somewhere else. Unfortunately our family won’t be trying this one again, but I can’t wait to check out your other recipes.
Jenn S. says
Oh no! How scary! I’m glad she is ok! Several people have subbed white beans in place of the cashews with success, so that’s an option if you did want to try it again. I hope you find many other recipes to love too! Let me know if you are looking for anything specific. Thanks for stopping by, Jaynie!
Pam says
You could also try using sunflower seeds to replace the cashews. Being a seed rather than a nut, people with nut allergies are typically okay with them.
mich says
Could i leave onion out? I can’t do the onion family. if i leave out would it taste good?
Jenn S. says
Yes, you could leave it out. I would suggest making sure to taste after blending to make sure you don’t need to add more spices or salt, but it shouldn’t make too much of a difference. Let me know how it turns out!
Alison says
Hello! this looks delicious 🙂 I was wondering if there was a substitute for the Dijon Mustard? My son is allergic to mustard unfortunately. Thank you!
Alison
Jenn S. says
You can just leave it out. I hope you all enjoy it!
Ivonne says
My family loved this delicious veggie Mac and cheese. It was a hit with my 4 year old. I used too much mustard. I used some light cream and fixed it! I’m going to make it without mustard next time. Thanks for sharing this recipe.
Jenn S. says
So glad you guys loved it! Thanks, Ivonne!
Jennifer says
I don’t have age any cashews but do have roasted peanuts and slivered almonds- do you think either of those would work? Also don’t have nutmeg is that a big deal? Thanks!
Jenn S. says
Many people have subbed white beans for the cashews with great results. I definitely wouldn’t do the roasted peanuts – those would have a much stronger flavor and probably won’t blend as well. Almonds might be ok though. And don’t worry about the nutmeg – you can just leave that out. Let me know what you go with and how it turns out!
Catherine Bibow says
Hi,
Could I use frozen butternut squash? Would I still need to boil it if I did?
Jenn S. says
Hi, Catherine. If the frozen squash has already been cooked, then you would just need to thaw it out. I’ve never bought frozen squash before though, so I’m not certain if they freeze it cooked or raw.
Catherine says
Oh I didn’t even think to check if it is cooked or not! Thanks!
Jenn S. says
I’m curious now too! Ha! And honestly, I’ve never seen frozen squash, but what a time saver if it’s already cooked. Let me know!
Catherine says
The butternut squash was frozen, uncooked, in very tiny cubes. I didn’t defrost, but boiled the water before I put the onions and squash in, then just followed the recipe. I also have a Ninja and it doesn’t do a great job with soaked cashews, so I brought them to a boil and then simmered them for 45 minutes. That gave me the creaminess I was looking for. This is a phenomenal recipe, especially because it has no processed food (like vegan cheese) and tastes wonderful. When I told my husband I was making mac & cheese without vegan cheese he wasn’t too happy. I promised he could add it afterwards if he didn’t like it. Well he loved it!
Thank-you so much for your hard work! This recipe is a winner!
Jenn S. says
I love this! Thank you, Catherine! I’m so happy you both loved it. I MUST find frozen butternut squash – what a time saver! Sometimes if I make this on a whim and don’t have time to soak my cashews I just throw them in the boiling water with the squash and onions – works great – so good thinking! Your feedback is much appreciated! Thanks for stopping by!
NinA says
AMAZING!!!!! Sold my husband (who refrains from veggies). Texture and taste perfect! Left out last three ingredients (because I didnt have).
Jenn S. says
Awesome!! Sometimes sneaky veggies are the way to go – no shame in that game! 🙂 Thank you so much, Nina!
Anna says
Thank you so much for this recipe! It was surprisingly delicious. I fed it to my 10 year old, not letting her in on the little secret of it being vegan. She LOVED it, and so much so that she asked for leftovers for her lunch today at school. This makes my heart happy. 😊
I also fed it to her dad (my ex husband) and he devoured it AND asked for seconds. I’m new to this way of eating and with these types of recipes, it makes me want to stay on track! Thanks again!
Jenn S. says
This is so awesome to hear, Anna!! Makes my heart happy too! Thank you so much for stopping by to share your feedback! Happy New Year. And if you have any other questions, feel free to shoot me an e-mail or come hang out with us in my Facebook Group. 🙂
Sarah says
All I can taste is the mustard. Starting over and scrapping the mustard this time.
Jenn S. says
Sorry to hear that. Let me know how the second round goes, Sarah!
Sarah says
The second time I got rid of the mustard, and found it didn’t resemble cheese flavor or texture. Tried a third time adding nutritional yeast. It still just tasted like seasoned, pureed butternut squash. I’m glad others like it so much, unfortunately no one in my house did. So bummed because it looks amazing in the pictures.
Jenn S. says
Sorry to hear that, Sarah. Sounds like this recipe just isn’t for you. I appreciate your feedback.
Becky Keppel says
Hi Jenn,
Third time making this Vegan Butternut Squash Mac and Cheese. Super delicious and satisfying. I doubled the recipe to make 16oz. We love leftovers. I also add more squash and onions and squash liquid. Only because we like our mac and cheese extra saucy. Any leftovers I have tonight I will freeze. Can’t be much different than a frozen lasagna I figure.
Jenn S. says
Thank you so much, Becky! I’m thrilled that you love it so much! Lately, I have been adding extra squash and liquid too to make it extra saucy. I’ve had other readers say that have frozen it just fine, so you should be good there. Thanks so much for stopping by to comment. I really appreciate it!
Tara says
While I limit my consumption of dairy, I seem to do okay with it but I have several friends who are not. I am always on the lookout for recipes for them to try. Thanks for sharing this one!
Jenn S. says
I hope everyone likes it, Tara! It’s been a big hit with nearly everyone that’s tried it – dairy free or not! Let me know what you think.
Araia says
How do you substitute cashews with sunflower seeds?
Jenn S. says
Hi, Araia. Just replace the cashews with the same amount of raw sunflower seeds and blend as per the instructions. Enjoy!
Rebecca says
Any way to make this nut free? Have you ever subbed tahini for the cashews? Also can you freeze this?
Jenn S. says
I haven’t made it any other way, but many readers have subbed white beans with success. I think tahini would be great actually! Or sunflower seeds. Freezing it might make the noodles a bit mushy when you reheat, but if you don’t mind that, it should work. Let me know how it turns out!
Jenna Patterson says
Hi there!!
My partner has a not allergy but I really want to make him the Baked Buffalo Chickpea taquitos. Is there a substitute I could use for the cashews in this sauce?
Jenn S. says
Hi, Jenna. Many people have used white beans in place of the cashews with success. You could also try sunflower seeds. Let me know how it turns out. Enjoy!
Jaclyn says
SO AMAZING!!!
Jenn S. says
Thank you, Jaclyn!!
Debra Whitley says
I just made this for lunch today exactly as the recipe calls for in my Vitamix and it is absolutely delishious! My husband and I became vegans for health reasons starting 2 weeks ago and I’m happy to report, with recipes like this, it’s been easier than I thought.
Jenn S. says
Yay!! I’m so happy you both loved it, Debra! I hope you find many more delicious recipes from my site to love as well. Good luck on your journey!
AnnMarie says
How long do you have to soar the cashews for? Wanted to make this tonight but forgot to soak them! Do they require overnight soaking?
Jenn S. says
Hi, AnnMarie. Do you have a high speed blender? If so, just 30 minutes is all the soaking you need. If you’re blender is not as high powered as a Vitamix or Blendtec, you can soak for several hours and then throw them in the boiling water with the veggies too just to make sure they get nice and soft. Enjoy!
AnnMarie says
I have a Ninja. Is that considered a high speed blender?
Jenn S. says
How many watts? Vitamix has between 1300-1500 depending on the model. If it’s less than that – I would definitely soak longer and throw them in the boiling water with the veggies just to make sure they blend well.
Ashley says
SO AMAZING!
I’ve tried sweet potato mac and cheese, and it was alright but this was so good! I’m usually pretty skeptical of vegan cheese sauces, but I think I’ve found my new go to recipe! My 2 year old, and cheese lover husband loved it to. Thank you!
Jenn S. says
Yay!! I’m so happy to hear you all loved it, Ashley! Thank you! Have a great weekend!
Ashley V. says
Hello! I am very interested in making this recipe! Would the recipe taste the same and produce the same consistency if I used an equal amount of pine nuts instead of cashews? I have a ton of pine nuts, and no cashews..
Also, would the recipe be more “cheesy” if I added nutritional yeast?
Thanks!
Jenn S. says
Hi, Ashley. I honestly don’t know if the pine nuts would work or not. I have a weird allergy to pine nuts, so don’t ever use them. I know some readers have used white beans instead of cashews with success. If you give it a try, let me know. Enjoy! Oh, and yes, you can add a little nutritional yeast!
Kim E. says
This is so good! I added fresh chives and tomatoes to mine – going to add some broccoli to the leftovers. I misjudged my squash and ended up with a triple batch – think I will try it on zucchini noodles and as a soup – so many possibilities!!
Jenn S. says
So glad you loved it, Kim! Thank you!! Check out my Broccoli Cheese Soup – I tweaked this sauce to make it into the soup! Would be great for your leftover sauce!
AV says
This was very tasty! It didn’t, however, mimic that cheesy texture like in the picture. It came out grainy. I’m not sure why. But definitely very very good!
Jenn S. says
It definitely should not have been grainy. Did you soak your cashews? Did you use a high speed blender? Glad you liked the flavor, but I’d love to help you figure out what wrong texturally. Thanks, AV!
Av says
I appreciate your comment back! I did soak the cashews in the water and used a ninja blender. I tried to follow the recipe exactly. When I saw it didn’t have that cheesey texture I added nutritional yeast (I hear typically that’s what makes the texture more cheesy), but it didn’t help. Is it possible I let the cashews soak too long? Lol
Jenn S. says
No, soaking longer would only make the cashews softer and easier to work with. Nutritional yeast adds a cheesy flavor, but really has nothing to do with texture. You may have needed extra liquid depending on how much of that you added, but sounds like your texture was compromised before that step anyway. I’m really not all that familiar with the Ninja blender, but it’s possible that it’s just not strong enough to break everything down. If you give it a go again, I would suggest soaking the cashews even longer…you could even throw them in the boiling water with the onion and squash after the initial soaking. And then let your blender run for a lot longer…adding a little extra liquid (1 tbsp at a time) if it seems to thick. Again, I don’t know much about the Ninja, so I can’t guarantee that will make it perfect, but it should help for sure.
Av says
Okay thanks for the help! I will definitely be making it again in the future and will try your suggestions 🙂
Jenn S. says
Great! Fingers crossed!
Amelia says
I also ended up with a more grainy than cheesy texture, luckily it still tasted good 🙂 I’ll try boiling the cashews with the veg and doing it for a while longer & then blending for a longer period. Fingers crossed!
Jenn S. says
Hi, Amelia! Glad you enjoyed it. What kind of blender do you have? You may just need to blend longer, but a high speed blender (like a Vitamix or Blendtec) is a must. Thanks for your feedback!
Amelia says
I used a Philips 500W blender
Jenn S. says
Ok. That’s quite a bit less wattage than a Vitamix, but that doesn’t mean it can’t work. If you try again, I would soak your cashews overnight and then throw them in the water with the squash and onions. And let the blender run for quite awhile until everything is perfectly smooth. Good luck!
Sherry Jones says
I have a Ninja and a Vitamix , the Vitamix creams things much better than the Ninja. However, if you have the small jars with blades that come with the ninja, they will cream much better. You may have to blend in batches.
Jenn S. says
Thank you for the tips, Sherry! I think a lot of people have Ninjas so that is very helpful!
Bonnie says
I made it once again cause I love it. but it was just for me this time so I halved the pasta amount . I also added carrots to the squash and onions. I’m planning to use the extra sauce on nachos. Can’t wait to try it!
Jenn S. says
Love the idea of adding carrots – they add a great natural sweetness. And enjoy those nachos! Sounds like a fabulous idea! Thanks, Bonnie!
Janelle says
If you sprinkle vegan parmigiana cheese over it it’s even better.
Jenn S. says
Great idea. Glad you like it, Janelle!
Paige Lapen says
This is a favorite in our family now, too!
Jenn S. says
Thanks, Paige! So happy you all love it!
Siw Tikkanen-Aldén says
I made the butternut mac and cheese for lunch today & both of us loved it. It was easy to follow your recipe & it tasted great <3 Thank you !
Jenn S. says
Oh, that’s great to hear! Thank you so much, Siw. Enjoy the rest of your weekend!
Alexandra says
I love this recipe! It’s delicious on pasta. I’ve also found the sauce tastes great as a substitute for nacho cheese (or just dipping chips into it) as well as to put on a baked potato! Great recipe, thanks for sharing 🙂
Jenn S. says
Thanks, Alexandra! I’ve never used it as a nacho cheese sauce, but I do have plans to turn it into one (it will be similar, but with a little kick!). I do love it on baked potatoes too! I also have a Vegan Broccoli Cheese Soup on the blog that uses this sauce as a base – check that out if you are a soup lover! Have a great weekend and thanks for stopping by!! 🙂
Stevie says
Amazing recipe! I don’t think I will ever make or eat no vegan Mac and cheese again. So much healthier too! I actually didn’t have Dijon mustard and just used nutritional yeast to taste instead. Looking forward to adding a little Dijon kick 🙂
Stevie says
*will never make or eat a non vegan Mac and cheese
Jenn S. says
I knew what you meant! 🙂
Jenn S. says
Thank you so much for your wonderful feedback, Stevie! That’s what I like to hear! I sometimes add a little nooch, too, just for that extra cheesy kick.
Priscilla says
Hi! This looks delicious! My son also has a nut allergy, is there any substitutions you recommend? I would really like to try this recipe! Thanks!
Jenn S. says
Hi, Priscilla. Many readers have subbed white beans for the cashews. Or you could try sunflower seeds or pumpkin seeds. If you do use seeds though, make sure you use a high speed blender, like a Vitamix or Blendtec, so no little bits are left after puréeing. I hope you guys love it!
Guadalupe says
If I substitute the cashews for white beans, do the white beans have to be cooked? or do I soak them in hot water like the cashews?
Jenn S. says
Hi, Guadalupe. Yes, definitely use cooked white beans. Enjoy!
gina says
does the “cheese” keep well in the refrigerator? Thinking of making it ahead of time.
Jenn S. says
Yes! You could definitely make it ahead. Let me know how it turns out. Enjoy!
Kellie says
If I use white beans do I still just soak them for 30min and not change anything else?
Kellie says
White beans instead of cashews.
Jenn S. says
Hi, Kellie. You don’t need to soak the white beans if you are using them from a can. If you use dried beans, then you’ll need to cook them first according to package to directions before you add them to this recipe. Let me know how it turns out!
Julie says
My daughter is lactose intolerant and hasn’t been able to eat mac n cheese in a long time! I was skeptical of the ingredients but decided it was worth a try. I used gluten free noodles, and after mixing the “cheese” with the noodles, crunched up some gf croutons to spread on top and then baked in the oven. Everybody loved it including the hubby. Thanks so much!
Jenn S. says
This is so awesome to hear, Julie! Thank you so much for stopping by to let me know – totally makes my day! 🙂 Love the idea of adding some crunch to the top and baking it up too. Have a great week!
Risika says
I never comment on recipes. In fact, this is my very first time. I wanted to let you know that I tried this recipe tonight & it has changed everything for me. I am lactose intolerant but I love mac and cheese and usually fight through the discomfort and pain that follows indulging in it. After this, I will likely never go back. Thank you so much for sharing – I will definitely be making this on the regular 😉
Jenn S. says
Risika, this is so great to hear! Thank you so much for taking the time to stop by and leave your feedback. I am so happy you loved this recipe. I have a Broccoli Cheese Soup based on this recipe too – definitely check it out. Also, every recipe on my blog is dairy free, so feel free to browse around and find more recipes to love. Let me know if you have any questions! Thank you!!
Francesca says
We made this recipe tonight and it was delicious. I decided to add a little bit of sweet potato with the squash and onion mixture. It made the sauce smoother and a touch sweeter. Looking forward to trying more recipes! Thank you.
Jenn S. says
I’m so happy to hear that Francesca! Thank you so much! I bet the sweet potato was a delicious addition. Hope you find more recipes here to love as well. Thanks for stopping by and have a great weekend!
Michelle says
I seen you on the Doctors and I must admit I was a little skeptical about trying this. I’m all about eating as healthy as possible, but I enjoy indulging once in a while and Mac and cheese is one of my favorite. I made this tonight for supper and will definitely be making it again anr agaon. IT’S DELICIOUS ?
Jenn S. says
Oh, this is so great to hear, Michelle! Thank you so much. I’m so happy you loved it! While there is nothing wrong with indulging every once in awhile, it’s nice to know we can still have our favorites even on a daily basis if we want to without feeling guilty. Thank you so much for stopping by and leaving your comment. I hope you find other recipes here to love as well (hint: check out my Vegan Broccoli Cheese Soup that uses this squash recipe as a base!).
Brianna says
I just had to comment on this! Wow amazing absolutely love it!! I made a few changes as I am obsessed with getting as much goodness into my family as possible lol added a zucchini, carrot, sweet potato and 1 tbsp nutritional yeast to the sauce and I added small pasta sized cauliflower florets instead of half the pasta???? Thoroughly enjoyed by the meat loving husband and my 2 toddlers.
Thank you so much for this fantastic recipe! ?
Jenn S. says
Thank you so much, Brianna! That makes me so happy. And, wow, did you pack in the nutrition! I love it!! 🙂 Thank you for stopping by. Enjoy the rest of your week!
Ilea High says
I would love to have the recipe you created! Trying to reduce our corn and rice intake, since we are gluten free and they are common staples in our diet!
Lyndsey says
Made this tonight using GF noodles, all loved and had seconds. Thank you! We have extra sauce too, can’t wait to use it on many things:)
Jenn S. says
Thank you, Lyndsey! I’m so happy to hear that! We had it for dinner tonight too! 🙂
REK says
I am so glad I stumbled upon this recipe. We made the butternut squash mac n’ cheese tonight for dinner. My husband really liked it. This was absolutely delicious! Easy to make and so healthy for you. Will double the recipe next time, cause we like it extra cheesey and saucy. Thanks.
Jenn S. says
I’m so happy to hear that! Thank you so much! Extra sauce sounds like a fine idea to me! 🙂
Vege-tater says
Yay, no nooch! (Love it, but pricey hard to find around here, and doesn’t last.) Great recipe, I was so thrilled there was no nutritional yeast in it I got a little ahead of myself before I realized I was out of the other vegan staple, cashews, so thanks for the subs! I will probably use the white beans and try a small amount of soaked sunflower seeds…nothing like corrupting a great recipe! I NEVER have what I need when I need it! The last time I wanted to make a cauliflower cheese sauce that called for cashews I wasn’t only out of them, but came up short on the cauliflower because somebody noshed on it! Since I had already started and had the pasta cooked, I nuked a waxy yellow spud and threw that in the blender with the cauliflower to make up the difference, and it came out even better than usual! Necessity can sometimes be the mother of invention, or sometimes just a mother! lol
Jenn S. says
Haha! I totally agree! It’s usually those recipes that you just throw together what you have that turn out the best. I think sunflower seeds would work great here…or even pumpkin seeds because they have a naturally “cheesy” flavor. Let me know how it all turns out!
Ilea High says
Can I get your substitutes, please? My kids (and likely myself) have a genetic disorder called fructose malabsorption. Cashews, one of my faves, are prohibited, as well as dairy, gluten (which works well since we all suffer from Celiac’s disease as well) most nuts (almonds are okay) and some fruits and veggies! We can have all squash, all berries, no apples, no pears, no watermelon, but cantaloupe and honeydew melon is okay, and no honey or molasses, but sugar is okay, oh, and no eggs! Any suggestions would be great! Thanks so much for your time and for your amazing recipe!!!
Jenn S. says
Hi, Ilea. For this recipe I’ve had several readers substitute white beans for the cashews in this recipe with success. And you can certainly use gluten free noodles – if you can’t have corn or rice either – they now have noodles made from chickpea flour…or there is a brown rice/quinoa combo which are good if a little bit of rice is ok.
In general, you can usually sub sunflower seeds or Sunbutter for a recipe calling for cashews/cashew butter/peanut butter. And you can usually swap out veggies for whatever you have on hand and can tolerate. If you have any questions about other specific recipes, I’d be happy to help you work through it. It’s hard to give substitutes that will work for everything all the time.
Ilea High says
Can I get your substitutes, please? My kids (and likely myself) have a genetic disorder called fructose malabsorption. Cashews, one of my faves, are prohibited, as well as dairy, gluten (which works well since we all suffer from Celiac’s disease as well) most nuts (almonds are okay) and some fruits and veggies! We can have all squash, all berries, no apples, no pears, no watermelon, but cantaloupe and honeydew melon is okay, and no honey or molasses, but sugar is okay, oh, and no eggs! Any suggestions would be great! Thanks so much for your time and for your amazing recipe!!! Side note: I made it, reducing the black pepper just a bit, and using garbanzo beans (since I had them on hand) and minced garlic which I sauteed in the pan then added in my (previously cooked and frozen) butternut squash cubes! It turned out really well. The only thing I will likely change though, is the amount of pepper. It was very prominent and is not a ‘staple’ or commonly used seasoning in our diet. (I also didn’t have any Turmeric, Nutmeg or onion)
Breia says
Wow!!! I never would have come up with this recipe on my own. I’m completely amazed by the way the squash was basically transformed into cheese. I’ve made similar sauces with cashews and cauliflower which were good, but this one would absolutely fool most people. I didn’t bother to peel or take the seeds out of my squash, and my vitamix turned this into the smoothest creamiest sauce anyway!
Jenn S. says
Hi, Breia! Thank you so much! I’m delighted to hear you loved it. I can’t believe the peel and seeds got all creamy too – wow! Now, I’m impressed! 🙂 Thanks so much for your great feedback!
Christa says
I’m curious what to do with the rest of the squash! I didn’t realize that 1.5c would only use up half of it 🙂
Jenn S. says
Hi, Christa! This Slow Cooker Black Bean Butternut Squash Chili is my go-to for leftover squash. I also have a recipe for Butternut Squash Apple Soup (you would probably have to halve it with what you have left) and Quinoa Spinach Salad w/ Butternut Squash. Enjoy! Hope you liked the Mac and Cheese!
Maggie says
Made this and LOVED IT! I used chickpea pasta for extra protein. Made the hubby (who does not like vegan food) try it and he approved! Thanks for the recipe!
Jenn S. says
That’s so great to hear, Maggie! Thank you for taking the time to leave a comment. Have a great week!
Amy Katz from Veggies Save The Day says
I love mac and cheese! I’m looking forward to trying yours since it calls for my favorite squash.
Jenn S. says
I’m totally obsessed with butternut squash – so good! I just bought another one on Sunday and I can’t wait to make soup!
Sarah says
This looks delicious! Think I could use sunflower seeds instead of the cashews? Or maybe sub tahini?
Jenn S. says
I’m conflicted about the tahini. On one hand, it does lend a cheesy flavor. On the other hand, it’s quite a strong flavor that might overpower. Sunflower seeds would probably work as well. Also, few readers have tried white beans with success. If you try it, let me know what you end up going with and how it turns out! Thanks Sarah!
Melissa says
This is genius! I love that you used butternut squash to make the “cheese”. It’s my favorite fall vegetable and I’d love to try it like this. My son is going to love it, too. Thank you for a fabulous recipe! 🙂
Jenn S. says
Thank you so much, Melissa! It really is our favorite (and I’ve tried lots!). I hope your family loves it as much as we do!
Mary Ellen - VNutrition says
Reading this made me sooo hungry! I haven’t tried butternut squash mac & cheese yet so I’m very excited for this!
Pinning to eat very soon!
Jenn S. says
Mary Ellen, you’ve got to try it. It is by far our favorite! Even omnivores love this version too! Let me know if you make it. 🙂
Dianne says
I love mac and cheese, and this version looks so good!
Jenn S. says
Thanks, Dianne! It is our absolute favorite!
Olivia says
Hey! I made this and I absolutely loved the flavor. However, the sauce came out a little bit gritty. I used white beans instead of cashews because of my nut allergy, do you think that would be the cause? Or do you think there’s somethig else I could be doing differently? Thanks so much for the recipe!!
Jenn S. says
Hi, Olivia! I would think white beans would actually make it smoother. What kind of blender do you have? It could just be that your blender isn’t doing a great job. Next time, blend it longer and use the tamper to really get everything down in there. I’m glad you liked the flavor though! Thank you!
Becky Striepe says
Ooh this looks way better than the boxed kind!
Jenn S. says
Oh, yes, for sure!! I bought the boxed kind a couple times just to try it and it was gross. My kids wouldn’t even eat it. This they love!! Thanks, Becky!
Michelle says
Delicious!!! There was no butternut squash at the grocery store today so I purchased the spaghetti squash instead and followed your recipe. Amazing!! Thanks again for posting this. I’ll definitely be making many more recipes from your site!
Jenn S. says
Hi, Michelle! I’m so glad you loved it. I’m also glad to hear it works with spaghetti squash – I never would have thought to try that. I hope you find some more recipes here to love also. Thanks again. Have a great week!
Rayna says
Do you have to use the cashews? My kids have tree nut allergies? Thank you!
Jenn S. says
Hi, Rayna. I haven’t tried with anything else, but you can try sunflower seeds or white beans instead. The cashews add a really nice creaminess. It won’t be exactly the same, but I would think those other options would work pretty well too. Let me know if you give it a try!
Cate says
Do you think the sauce would keep well in the fridge? I live alone and there’s no way I could eat a whole recipe by myself, but if the sauce keeps well I could make that ahead and Cook the pasta as needed! I cannot wait to try this! I’ve been vegetarian for a long time but I’m also lactose intolerant and it’s been getting worse lately so I don’t think I will be eating cheese on a daily basis. But one cannot survive without a good mac and “cheese” recipe! I don’t like nutritional yeast and all of the other vegan cheese recipes I’ve seen just don’t look good. But I love butternut squash and this looks amazing!
Jenn S. says
Hi, Cate. It will keep for several days in the fridge. I have never tried freezing it, but that might be an option as well. I wouldn’t see why it wouldn’t work. I hope you love this recipe. I am not a fan of the sauces with nutritional yeast either (although I do like it in other things). Let me know how it turns out for you!
Cate says
Sooooo good!! I’ll be honest,, as I was making it I was a little leery… It seems like such an odd combination of spices. But the end product is amazing! The only thing that would make it better is if it were October and I was in a sweater watching the leaves fall. Made a big batch of the sauce and divided it to put some in the refrigerator and some in the freezer. I will let you know how that goes!
Jenn S. says
Thank you, Cate!! I LOVE fall season the best too – I love your description of it. Thanks for your great feedback! So glad you loved it!
Becky says
This looks so good!!
Jenn S. says
Thanks, Becky! Super creamy and so easy!
Ange says
My son loves mac and cheese, but it’s trying to go vegetarian. I’ll have to make this for him. Thank you!!
We found rice noodle shells from our local Asian store. This sounds perfect for them.
Jenn S. says
Hi, Ange! I hope you both love it! I’ve never seen rice noodle shells before – great find! Enjoy!
Heather says
This looks amazing, I will have to try it even though I am not a vegan!
Jenn S. says
Thank you, Heather! LOTS of non-vegans have loved this too. Please come back and let me know how it turns out!
Elli says
this stuff was so amazing. My Non- Vegan sugar- loving husband ate 2 servings and is taking the rest for lunch. Which trust me, is a Huge Compliment to you!
Jenn S. says
Oh, thank you so much Elli!! That makes me so happy! My hubby is not vegan either, but he doesn’t like dairy really so mac and cheese was NEVER a favorite of his. He has repeatedly asked me to make this though! Yet the kids eat it and think they ARE eating mac and cheese. It’s a win-win for everyone!! Thanks again for making the recipe and leaving this great feedback!
Linda says
HI! This looks great… I was going to make the sauce for your Baked Buffalo Chickpea and Artichoke taquitos — However, my daughter is allergic to tree nuts/peanuts — except for almonds — so when I saw the cashews I was bummed, since they will not work for us — so I am wondering — are the cashews and the flavor they bring — really crucial to this cheese sauce recipe? could I use almonds or would that just change it completely? i am new to vegan cooking, and realize we will come up against some road blocks since we are mostly nut free…
Any thoughts? I don’t want to make the sauce if the cashews are critical to the taste — in which case the taquitos will not come out as good as well 🙁
Just wondering if you have any suggestions!
thanks!!
Jenn S. says
Hi, Linda! The cashews are what give the sauce it’s creaminess. I have never tried using almonds to make a cream before, but it may work…just soak them really well first. And you may need a touch more liquid. I have used white beans (cannellini beans are the creamiest) successfully in creamy pasta sauces before, so that may be an option for you as well. In either case, just make sure you taste the sauce and adjust any seasonings as necessary. There are enough flavors going on in the taquitos, that I think either way you go, they will still turn out! Let me know how it works!
Kay says
I don’t consume garlic so I didn’t use it. This recipe still came out great! I keep thinking I’ve had enough but I keep going to the kitchen for more. This won’t last long ? Thank you so much.
Jenn S. says
Oh, that’s so great to hear, Kay! Thank you for making it and for the great feedback! Enjoy the rest of your weekend!
Jessica says
I had a bag of frozen squash I need to get rid of and this is the perfect way to do so. Very good and comforting. Thank again!!
Jenn S. says
Frozen squash – genius! Makes this even easier and quicker. I’m so glad you loved it, Jessica! Thank you!
Kelsey says
I tried the sauce on both pasta and cauliflower, and I have to say that mixing it with cauliflower tasted 10000x better than mixing it with pasta. I was very surprised! Loved the flavor of the “cheese” sauce, so delicious 🙂
Jenn S. says
Interesting, Kelsey! I am definitely going to try that! Thank you!
Lori says
Wow. I just made this a day had a ‘tester’ small bowl before dinner. Needless to say, back for 2nds.
This is delicious!!! I may consider a tiny bit if breadcrumbs and parmigiano cheese then bake.
Jenn S. says
So glad you like it, Lori!! I’m sure it would be fabulous as a baked dish…you might want to add a little more liquid (water or plant milk?) so it doesn’t dry out while baking. If you try it, let me know!!
Lauren Barnett, SLP says
Wow! This was great! I made a few modifications (I used cannelloni beans instead of the cashews and did less noodles as there were only 3 of eating) and it turned out great. I can see so many possibilities with the cheese-ish sauce! Both of my kiddos (mac&cheese lovers) asked for thirds! Thank you for a great recipe!
Jenn S. says
I’m so happy to hear that, Lauren! And I’m thrilled to know that white beans work in place of the cashews – a perfect nut free option for those that can’t have nuts. Thank you so much for stopping by to let me know how it turned out! Enjoy the rest of your week!
Trinity Bourne says
This is one of those died and gone to heaven recipes. Yummy, yum, yum! So creamy and rich. BIG YES PLEASE from me 🙂
Jenn S. says
Aw, thanks so much, Trinity! It’s been a big hit at all gatherings I’ve brought it too. And my kids have no idea there is no dairy in there!
Cadry's Kitchen says
Yum! This looks wonderful! I like the idea of adding butternut squash for color and flavor.
Jenn S. says
Thanks, Cadry! It turns the most beautiful golden color!
Florian @ContentednessCooking says
Perfect comfort food!
Jenn S. says
Thanks, Florian! It’s definitely a cozy meal!
Becky says
Oh yum! My guys aren’t super into winter squash, so this will be a nice way to get them to eat some!
Jenn S. says
Definitely, Becky! They won’t have any clue it’s in there! Thanks!
Harriet Smith says
This looks so amazing Jenn! I love that you used butternut squash to make such a beautiful, creamy sauce! It sounds delicious! <3
Jenn S. says
Thank you so much, Harriet! We just had it for dinner again last night. The kids just have no clue that it’s not really mac and cheese! 🙂
Shannon says
I’m not a fan of tumeric, so I don’t have any. I do, however, have nutritional yeast…anyway I can substitute?
Jenn S. says
Honestly, the turmeric is there mostly for color. I don’t think you will taste it, but if you want to leave it out, it will be fine. And a little nooch would never hurt this sauce! 🙂 Please let me know how it turns out! Thanks, Shannon!
Shannon says
I eliminated the nutmeg and tumeric (bc I didn’t have them at hand) and used nutritional yeast instead…Switched regular pasta for gluten-free and added broccoli….it was soooo good! I couldn’t stop eating it ?
Jenn S. says
Thanks, Shannon! I’m so glad to hear it worked out with the substitutions! I had a feeling it would be no problem! I actually used it for a broccoli rice casserole just the other day, so I totally agree that broccoli was a great addition! Thank you for your awesome feedback!!
PotterMamaKnits says
I have a can of butternut squash purée in my cupboard with your name on it now! Do you think I could slowly sauté the onion until translucent and then add that to 1.5 cups of already puréed squash? Seems easy enough, but I’ve never done anything with butternut squash except roast it or make baby food! This looks delicious though!
Jenn S. says
Yes, for sure! That should work perfectly and save you some time too! Please let me know how it turns out! Enjoy!
Orange says
This is AMAZING! Thank you. I will definitely be making this over and over!
Jenn S. says
Thank you so much! I’m glad you loved it! We make it all the time too! Happy Thanksgiving!
Deb says
Tried this recipe last night and it was great! Thanks so much for the great tasting cheese alternative.
Jenn S. says
I’m so happy to hear that, Deb! I use the same sauce in my Chili Mac recipe too. If you like chili mac, you will love it! It’s on the blog too!! Thanks for stopping by!
Maggie says
Love this recipe! Made it last week. Made just the sauce today. Doubled it, added veggie broth and turned it into soup. DELICIOUS! Thanks for the recipe. 🙂
Jenn S. says
OMG – cheesy soup!!! Why haven’t I thought of that?! Now I’m picturing broccoli cheese soup in my future. LOVE IT! Thanks so much, Maggie!
Audrey @ Unconventional Baker says
What a delicious-looking recipe, Jenn. I’ve yet to try a squash “cheese” sauce — I’ll def have to give this a try <3
Jenn S. says
Thank you so much, Audrey! It’s a winner for sure! I hope you try it and let me know what you think!
Patience says
I’m looking forward to making this tonight! I’ll be using my new Instant Pot to cook up the squash and onion, woo-hooh. As for the cashews…, if this ends up being a keeper (and all the glowing reviews have me believing it will!) I’m thinking I will be bulk soaking cashews to freeze in 1/4 cup quantities, so I always have some on hand, at the ready 🙂
Jenn S. says
That’s a great idea, Patience! I’ve never tried freezing nuts after soaking, but it sounds so smart!! Please come back and let me know how it turned out!
Lisa says
Hi Jenn, thanks for this recipe. I’m going to try it soon. So glad to see one that’s pretty simple and that doesn’t involve nutritional yeast, which I just can’t stand! Will let you know how it goes.
Jenn S. says
You are welcome, Lisa! I hope you enjoy it!! It is definitely a favorite around here!
sonia says
Delicioso!!!
Jenn S. says
Thanks, Sonia!
MyCookingSerects.com Krystallia Giamouridou says
It always good to see ”alternative” but healthy recipes. To tell you the truth… If it wasn’t the recipes abstract I would have thought that this is real mac and cheese!
Jenn S. says
Thanks, Krystallia! It has fooled many!!
Binjal's VEG Kitchen says
My kids love mac n cheese! this looks really amazing!
Jenn S. says
Thanks, Binjal! I haven’t met a kid yet that doesn’t love mac and cheese!
Mel @ avirtualvegan.com says
This looks great! Mac and cheese was one of my pre-vegan favourites. This looks just as good and is so much healthier!
Jenn S. says
Thanks, Mel! It IS just as good! Better even than those packaged powdery concoctions! My kids have no clue it’s not dairy. 🙂
Chrissa - Physical Kitchness says
AHHHHH DAIRY FREE mac and cheese?! And it totally looks like the REAL mac and cheese. I am sooooo in love with this recipe. I’m dying to make it!
Jenn S. says
Yes, Chrissa!! It has the texture and look of the real thing! And it tastes like it too!!
Tracey says
I am adding this to my Plan to Eat calendar. I am always looking for dairy free mac and cheese recipes that my kids will like…and that i can sneak in other healthy ingredients!
Jenn S. says
Great, Tracey! I hope you all love it! By the way, my “plan to eat calendar” is so full…there just isn’t enough time in the day! So many awesome recipes out there!
Christopher Kimball says
What a great option for mac and cheese! Might have to run this one by the kids!
Jenn S. says
My kids have no idea there isn’t actually cheese in here!! Hope you love it, Christopher!
lydiaf1963 says
I’ve tried other butternut squash macs and they weren’t quite there, but I’m willing to give this one a try. It looks delightfully creamy. Pinned!
Jenn S. says
Hi, Lydia! I have never had any other butternut mac, but I tried so many other vegan version of mac and cheese before I created this…and hated all but one! The one I loved is the one this recipe is based on and it doesn’t contain any butternut squash in case you want to check that one out too (link is in the post). I’m happy you are willing to give this one a shot. Please let me know if you try it and I hope you love it!
Kathryn says
So this would have been perfect for my (now formerly) milk-allergy daughter but is also now perfect for my butternut-squash loving son! He normally passes on pasta (what the?!) but he will eat bowls of butternut squash, so maybe I can make this a painless transition 🙂 Thanks for sharing!
Jenn S. says
Passes on pasta?? I know not what you speak of. LOL! Even dairy lovers love this Butternut Mac, so I think it would be great for everyone! Please let me know if you try it! 🙂
Ilona @ Ilona's Passion says
I have to make this butternut mac. I wonder how it taste. Pinning!
Jenn S. says
Thanks, Ilona! You will not be disappointed! One of the most popular recipes on my blog!
Derek says
Great idea Jenn! Love the ingredients
Jenn S. says
So simple, yet so delicious! Thanks, Derek!
Cynthea says
Just made this today. DELICIOUS!!..I added capers to the side for an added “pop”
Am newly vegan and am trying many recipes. This is wonderful and will be a frequent 🙂 Thanks!!!
Jenn S. says
Awesome, Cynthea! Thanks! I’m so glad you liked it! I hope you find many other recipes here to love as well!
Harmoni says
Sanding to my ” must try” list 🙂
Harmoni says
*saving
Jenn S. says
LOL. Let me know how it turns out for you!
JoAnne says
Just made this tonight. It was excellent. Both my husband and I loved it and will be making it again and again. I’m so glad to see a recipe for something “cheesy” that doesn’t have nutritional yeast in it. For some reason, nutritional yeast doesn’t agree with me whatsoever. Thank you!!
Jenn S. says
Thank you so much JoAnne! I agree with you – I haven’t liked most of the “cheese” sauces that contain nutritional yeast either! I’m so glad you both loved it!
Shubha says
Loved this recipe.. Good way to get the kids to eat veggies too.. Will try this for sure:)
Jenn S. says
Exactly, Shubha! My kids have no idea this is made from veggies with absolutely NO cheese! 🙂
Emma says
Oh my!!! Just made this for dinner and I am so happy 🙂 absolutely great. Thanks so much for sharing.
Jenn S. says
Great! Thanks, Emma! So glad you liked it!
Jamie says
This. Is. So. Good. Perfect as is. I cant think of a single sane person that would not enjoy this recipe.
Jenn S. says
Ha!Ha! Sooo glad you liked it! Thanks for letting me know!
Jennifer J says
Do you think the sauce could be frozen? I would love to try it, but I would be the only person eating it and I have 4 butternut squashes to use up!
Jenn S. says
I’ve never tried freezing it, but I don’t see why it wouldn’t work. I freeze other similar sauces all the time. Let me know if you try it!
Angie says
The only modification I made, was to add some cayenne pepper to the seasonings to satisfy this Texan’s need for heat. This is the first vegan mac n cheese recipe that came really close to what I remember the dairy version tasted like. Thx so much for this new go-to recipe!
Jenn S. says
Oooh, a little heat would be great in this! I’ve been putting hot sauce on everything lately. I’m so glad you liked it!
Mary says
We loved this! Thanks for a great recipe. I didn’t have cashews, but did have heavy cream left over, and used that, but I think the cashews will be better.
I had roasted squash cubes in the oven the day before and used them, so it was a cinch!
Now if someone will just invent a tool to scrape non-pourable stuff out of a vitamix, all will be well. My least favorite part of the whole thing. 🙂
sebestyen2 says
So glad you liked it!
This sauce usually pours fairly well for me, but I know what you mean. I’ve made things in the past that are difficult to get out of the Vitamix. I usually just shove a spatula down there and carefully move the blades around with it while scooping the stuff out. I do have quite a few nicks in my spatulas though! LOL!
charlie says
I thought this recipe would probably be too good to be true, but then I made it and actually it’s really delicious!! Even slightly cheesy somehow. Will definitely be making this again.
sebestyen2 says
So glad you liked it! My kids have NO idea there is actually no cheese in there!
Lisa Baus says
Thank you so much! I bought some cubed butternut squash, and I need to use it. This is perfect, and it looks exactly how my boys will want it to look. I’m making it for dinner tonight.
sebestyen2 says
Great! I hope they love it!
Thalia @ butter and brioche says
A butternut squash mac and cheese sounds seriously so delicious. Thanks for the great recipe, I definitely can see myself recreating it!
Alison Howard says
This recipe is pure genius. I am constantly amazed by the creativity, beauty and care that goes into vegan cooking. This is one of those recipes, that combines thoughtful attention to texture and flavor, and the yield is incredible!! Thank you.
sebestyen2 says
Thank you so much for your kind words! I’m so glad you enjoyed it!
Yanic A. says
Huge huge hit!!! My daughter made sure I had made enough to take for lunch to school on Monday and my dairy intolerant son and husband went back for seconds. Great recipe!!!
sebestyen2 says
I’m so glad you and your family liked it! Thank you for sharing your thoughts with me. Hope you find some other recipes here you love too!
Yanic A. says
BTW : Wanted to add (as I’ve made this a second time now) that I used gluten free brown rice macaroni and it worked wonderfully. Also, I added 1/4 cup nutritional yeast to the sauce and it tastes even more “cheesy”. Once again, wonderfully good!!!
Jenn S. says
Good to know that gluten free works too, Yanic! Thank you! I’ve often thought about adding some nutritional yeast or even a little miso to give it an even more “cheesy” flavor, but wanted to keep the “weird” ingredients out of the original recipe. Thanks again for stopping by!
Yanic A. says
LOL! We put nutritional yeast in everything here. But I can see how it could be intimidating for some. 🙂
Jenn S. says
I do too! I love it!
Kris Vaughan says
I love the butternut squash mac n cheese recipe but my daughters are allergic to nuts also. Any substitution for the cashews?
sebestyen2 says
Hi! Try white beans instead of the cashews. I use pureed Cannellini beans often too make recipes creamy. I’m sure it would work just as well here. Let me know how it turns out if you try it!
Bethany says
I just made this for dinner. I made it exactly as it says and it was delicious!!! Even my non-vegan skeptical hubby proclaimed it a winner! Thank you and this will go in the pile to make again!!
sebestyen2 says
Oh, you totally just made my night! I’m so happy to hear this! I have a non-vegan skeptical hubby too, so I totally understand. Maybe we will turn them one day. 🙂