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 with your feedback! 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
- 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).
- 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.
- 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.
- Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.
- Dig in!
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Slow Cooker Black Bean Butternut Squash Chili
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!!
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!
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!
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!
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
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.
Okay thanks for the help! I will definitely be making it again in the future and will try your suggestions 🙂
Great! Fingers crossed!
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!
Love the idea of adding carrots – they add a great natural sweetness. And enjoy those nachos! Sounds like a fabulous idea! Thanks, Bonnie!
If you sprinkle vegan parmigiana cheese over it it’s even better.
Great idea. Glad you like it, Janelle!
This is a favorite in our family now, too!
Thanks, Paige! So happy you all love it!
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 !
Oh, that’s great to hear! Thank you so much, Siw. Enjoy the rest of your weekend!
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 🙂
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!! 🙂
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 🙂
*will never make or eat a non vegan Mac and cheese
I knew what you meant! 🙂
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.
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!
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!
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?
Hi, Guadalupe. Yes, definitely use cooked white beans. Enjoy!
does the “cheese” keep well in the refrigerator? Thinking of making it ahead of time.
Yes! You could definitely make it ahead. Let me know how it turns out. Enjoy!
If I use white beans do I still just soak them for 30min and not change anything else?
White beans instead of cashews.
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!
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!
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!
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 😉
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!!
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.
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!
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 ?
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!).
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! ?
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!
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!
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:)
Thank you, Lyndsey! I’m so happy to hear that! We had it for dinner tonight too! 🙂
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.
I’m so happy to hear that! Thank you so much! Extra sauce sounds like a fine idea to me! 🙂
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
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!
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!!!
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.
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)
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!
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!
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 🙂
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!
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!
That’s so great to hear, Maggie! Thank you for taking the time to leave a comment. Have a great week!
I love mac and cheese! I’m looking forward to trying yours since it calls for my favorite squash.
I’m totally obsessed with butternut squash – so good! I just bought another one on Sunday and I can’t wait to make soup!
This looks delicious! Think I could use sunflower seeds instead of the cashews? Or maybe sub tahini?
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!
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! 🙂
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!
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!
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. 🙂
I love mac and cheese, and this version looks so good!
Thanks, Dianne! It is our absolute favorite!
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!!
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!
Ooh this looks way better than the boxed kind!
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!
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!
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!
Do you have to use the cashews? My kids have tree nut allergies? Thank you!
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!
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!
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!
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!
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!
This looks so good!!
Thanks, Becky! Super creamy and so easy!
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.
Hi, Ange! I hope you both love it! I’ve never seen rice noodle shells before – great find! Enjoy!
This looks amazing, I will have to try it even though I am not a vegan!
Thank you, Heather! LOTS of non-vegans have loved this too. Please come back and let me know how it turns out!
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!
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!
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!!
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!
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.
Oh, that’s so great to hear, Kay! Thank you for making it and for the great feedback! Enjoy the rest of your weekend!
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!!
Frozen squash – genius! Makes this even easier and quicker. I’m so glad you loved it, Jessica! Thank you!
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 🙂
Interesting, Kelsey! I am definitely going to try that! Thank you!
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.
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!!
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!
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!
This is one of those died and gone to heaven recipes. Yummy, yum, yum! So creamy and rich. BIG YES PLEASE from me 🙂
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!
Yum! This looks wonderful! I like the idea of adding butternut squash for color and flavor.
Thanks, Cadry! It turns the most beautiful golden color!
Perfect comfort food!
Thanks, Florian! It’s definitely a cozy meal!
Oh yum! My guys aren’t super into winter squash, so this will be a nice way to get them to eat some!
Definitely, Becky! They won’t have any clue it’s in there! Thanks!
This looks so amazing Jenn! I love that you used butternut squash to make such a beautiful, creamy sauce! It sounds delicious! <3
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! 🙂
I’m not a fan of tumeric, so I don’t have any. I do, however, have nutritional yeast…anyway I can substitute?
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!
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 ?
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!!
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!
Yes, for sure! That should work perfectly and save you some time too! Please let me know how it turns out! Enjoy!
This is AMAZING! Thank you. I will definitely be making this over and over!
Thank you so much! I’m glad you loved it! We make it all the time too! Happy Thanksgiving!
Tried this recipe last night and it was great! Thanks so much for the great tasting cheese alternative.
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!
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. 🙂
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!
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
Thank you so much, Audrey! It’s a winner for sure! I hope you try it and let me know what you think!
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 🙂
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!
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.
You are welcome, Lisa! I hope you enjoy it!! It is definitely a favorite around here!
Delicioso!!!
Thanks, Sonia!
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!
Thanks, Krystallia! It has fooled many!!
My kids love mac n cheese! this looks really amazing!
Thanks, Binjal! I haven’t met a kid yet that doesn’t love mac and cheese!
This looks great! Mac and cheese was one of my pre-vegan favourites. This looks just as good and is so much healthier!
Thanks, Mel! It IS just as good! Better even than those packaged powdery concoctions! My kids have no clue it’s not dairy. 🙂
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!
Yes, Chrissa!! It has the texture and look of the real thing! And it tastes like it too!!
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!
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!
What a great option for mac and cheese! Might have to run this one by the kids!
My kids have no idea there isn’t actually cheese in here!! Hope you love it, Christopher!
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!
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!
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!
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! 🙂
I have to make this butternut mac. I wonder how it taste. Pinning!
Thanks, Ilona! You will not be disappointed! One of the most popular recipes on my blog!
Great idea Jenn! Love the ingredients
So simple, yet so delicious! Thanks, Derek!
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!!!
Awesome, Cynthea! Thanks! I’m so glad you liked it! I hope you find many other recipes here to love as well!
Sanding to my ” must try” list 🙂
*saving
LOL. Let me know how it turns out for you!
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!!
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!
Loved this recipe.. Good way to get the kids to eat veggies too.. Will try this for sure:)
Exactly, Shubha! My kids have no idea this is made from veggies with absolutely NO cheese! 🙂
Oh my!!! Just made this for dinner and I am so happy 🙂 absolutely great. Thanks so much for sharing.
Great! Thanks, Emma! So glad you liked it!
This. Is. So. Good. Perfect as is. I cant think of a single sane person that would not enjoy this recipe.
Ha!Ha! Sooo glad you liked it! Thanks for letting me know!
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!
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!
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!
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!
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. 🙂
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!
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.
So glad you liked it! My kids have NO idea there is actually no cheese in there!
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.
Great! I hope they love it!
A butternut squash mac and cheese sounds seriously so delicious. Thanks for the great recipe, I definitely can see myself recreating it!
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.
Thank you so much for your kind words! I’m so glad you enjoyed it!
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!!!
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!
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!!!
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!
LOL! We put nutritional yeast in everything here. But I can see how it could be intimidating for some. 🙂
I do too! I love it!
I love the butternut squash mac n cheese recipe but my daughters are allergic to nuts also. Any substitution for the cashews?
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!
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!!
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. 🙂