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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 CBS’ The Doctors tv show. Watch me talk about the recipe with Dr. Travis and see the results of a LIVE kids taste test here!
The only dairy free Mac and Cheese recipe you’ll ever need!
It’s made with 100% whole food ingredients – No soy. No processed cheese. No oil. No nutritional yeast.
Just good for you healthy food!
The kids love it. Husband, family, friends, and neighbors…they all love it.!
Pleasing vegans, omnivores, adults, and kids alike, this Butternut Squash Mac and Cheese 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.
In the past, every time I tried to make a homemade vegan mac and cheese, the kids would groan. And to be quite honest, I didn’t like most of them either.
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 when I first made it 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.
And now it’s in the weekly rotation!
What is Vegan Mac and Cheese Made From?
This Butternut Squash Mac and Cheese is super healthy and is made from only whole food plant based ingredients.
Butternut Squash is the main ingredient. It’s 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!
Love Butternut Squash? Don’t miss these delicious recipes:
- Vegan Butternut Squash Soup w/ Corn
- Vegetarian Cottage Pie
- Butternut White Bean Purée with Roasted Brussels Sprouts
- Slow Cooker Black Bean Butternut Squash Chili
- Cinnamon Squash Bread with Cinnamon Squash Icing
This Dairy Free Cheese Sauce is 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
- 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! Enjoy!
Butternut Mac (Dairy Free, Soy Free, Vegan)
Butternut Squash Mac and Cheese - this is the BEST vegan mac and cheese you'll ever have! Made from all whole food plant based ingredients, it's healthy for you too! Kid approved!
Ingredients
- 1 1/2 cups butternut squash, (peeled and chopped into cubes)
- 1/2 large sweet onion, (peeled and chopped)
- 12 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
- 1/2 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp smoked paprika
- 1/8 tsp turmeric
- 1/8 tsp nutmeg
Instructions
- 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!
Nutrition Information:
Yield:
4Serving Size:
gAmount Per Serving: Calories: 383 Total Fat: 5g Saturated Fat: 1g Unsaturated Fat: 3g Sodium: 392mg Carbohydrates: 78g Fiber: 5g Sugar: 4g Protein: 10g
Sarah charlton says
Hi, can you use normal cashews instead of raw? I can’t seem to get a hold of them
Jenn Sebestyen says
“Normal”? You mean roasted? I haven’t tried it, but I think they might not get as creamy and it might affect the flavor…especially if they are salted. You can buy raw cashews on Amazon if all else fails.
Naty says
Can I do this ahead of time? I want to take to a party. Thanks!
Jenn Sebestyen says
Will you be able to heat it up at the party? If so, I would suggest making the noodles and the sauce ahead and keeping them separate. Once at the party, heat them up separately and combine just before serving. If that’s not possible, I would suggest making extra sauce because the noodles will absorb some of the sauce as it sits. Stir extra sauce into it right before you head out! Good luck and enjoy!
Jan says
⭐️⭐️⭐️⭐️⭐️
Yum so far this is the best Mac & cheese replacement I’ve tried thanks for the great easy recipe
Ps. I could not find your star rating on this site but would have given it 5 stars as you can see
Jenn Sebestyen says
Thank you, Jan! I’m so happy you love it! The star rating is directly under the photo in the recipe card. I’d love it if you could click them! Thank you!
Emjay says
I was looking for some vegan options for Thanksgiving and came across this recipe. I decided to give it a trial run this Veteran’s Day weekend and all I have to say is WOW, what sorcery is this?! I’m blown away at how good this is! Thank you for sharing.
Jenn Sebestyen says
HaHa! So glad you love my sorcery! It’s definitely worthy of a place on the Thanksgiving table. Enjoy!
Jenny says
As a complete non cook, I truly enjoyed making this recipe and its delicious! Thank you!!
Jenn Sebestyen says
That’s wonderful! So happy you love it and found it easy. Thanks for your comment!
Elise W says
I’ve been using another vegan Mac and Cheese recipe for years that my family loves (with potatoes, carrots, and cashews) and have never felt the need to try another! But I had an extra butternut squash sitting on the counter needing to be used, so I decided to give this a try! It blew me away! only change I made was omitting the dijon mustard because I didn’t have any on hand. I’ve already made it twice in one week. My only complaint is that chopping and peeling the squash is a bit more labor intensive and time consuming than my other recipe. Would frozen butternut squash sub ok? If yes, this recipe just might replace my old standby!
Jenn Sebestyen says
Hi, Elise. I’m so glad you gave it a chance and love it! Frozen squash would definitely work. I’ve seen pre-chopped squash in the produce section of most stores these days, too. Lots of options! Thank you for your comment!
Deb says
I always cut my squash in half, then lengthwise in half again (4 pieces). scoop out seeds, then slather coconut oil on inside flesh of squash, salt and pepper, turn flesh side down on lined cookie sheet, bake 375 til tender done. I would also toss onions in olive oil and bake on cookie sheet with squash as well. Let cool enough to handle, scoop out flesh and use in this recipe. Same with cooked onions – just add them to squash. It turns out great every time. I roast my squash like this no matter the recipe I’m using. MUCH EASIER than chopping a raw squash. Hope this helps.
Jenn Sebestyen says
Thanks for the tips, Deb!
J.So says
Can you freeze the sauce and defrost for later? Does the texture change after it’s defrosted?
Jenn Sebestyen says
I personally haven’t frozen it, but I know some readers have and it worked great.
Natalie says
This recipe is the BEST for kids that are harder to feed on a plant based diet! My son ( who is SO picky) loves this recipe and I have switched out regular pasta for chickpea pasta for more protein and its even better! Thanks for an easy go-to crowd pleasing dish for kids!
Jenn Sebestyen says
This is so wonderful to hear, Natalie! I’m thrilled to hear your son loves it! Thank you for your comment!
Ha Patel says
Hi! Is there any sub for cashews? My boys are allergic to tree nuts. These look so creamy and I’m just wondering what can replicate that creaminess without nuts. Thanks!
Jenn Sebestyen says
Any white bean should work! Or you could try sunflower seeds too!
HBG says
AMAZING! I was apprehensive testing this out but coats the pasta so well and it’s so tasty definitely a save
Jenn Sebestyen says
Thank you, Hannah!
Natalie says
I used garbanzo beans and it tasted great and had a smooth texture.
Jenn Sebestyen says
Oh, that’s so good to know! Thank you, Natalie!
Nina says
Wow! This was fantastic and will now be my go-to macaroni recipe! I don’t know the magic of the squash with the cashews, but it was so creamy and so delicious! My whole family gobbled it right up!
Jenn Sebestyen says
Hi, Nina! Thank you so much for your comment. I’m thrilled to hear you all love it! Have a great weekend!
Margaret Crom says
Does this dish taste like cheese or is it more of a creamy pasta alternative without the cheese flavor? I’ve been looking for a cheesy mac and cheese substitute, but I really want it to taste like actual cheese.
Jenn Sebestyen says
Plenty of people have commented how they could not tell the difference. But, we all have different tastes and expectations. Is it a 100% representation of dairy mac and cheese, no. But, it’s creamy and soooo good!
Debbie says
Jenn, Jenn, Jenn where have you been all my life. Just found your site and this recipe and decided to give it a go. Haven’t got beyond the sauce as it is so good, may have to make extra for the pasta tonight. Love it and so simply to make – thank you
Jenn Sebestyen says
Thank you, Debbie! So happy to hear this! Fyi, the sauce is great on a baked potato topped with roasted broccoli, too!!
Debbie says
I’m gonna try that too – thanks
Jenn Sebestyen says
Enjoy!
Laura says
Hi,
I made it and it was fine but the sauce didn’t turn out creamy at all so I didn’t really enjoy it. I followed the recipe but is the butternut squash supposed to be really soft after it’s done cooking? It was still kinda hard so maybe I didn’t cook it right? It also could be the blender but I tried putting the sauce ingredients in a food processor which helped blend it, but didn’t help turn it out creamy.
Jenn Sebestyen says
Hi, Laura. Yes, the butternut squash should be very soft. You should be able to pierce it easily with a fork or knife. The smaller you cut the squash, the quicker it will cook. Sounds like it just needed more time. Also, a high speed blender, like a Vitamix or Blendtec, is going to be best here. A food processor probably won’t be able to get it as smooth.
Sally says
For those on dialysis, this is great recipe except for the cashews. Can those be eliminated?
Jenn S. says
I’ve had many readers replace the cashews with an equal amount of white beans. Or you can just leave them out, but it won’t be as creamy.
Matt says
Great recipe. I double the recipe when I make this and add 1/4c nutritional yeast and a half of a seeded jalapeño peper for a little heat.
Jenn S. says
Thanks, Matt! Love the addition of the jalapeño!
Erin Wills says
I have made this a ton of times for my toddler but this time our 10-month-old got to join in on the party and I swear between the two of them they ate half the pan! Such a great recipe. I always use more squash and double all the spices. I top it with panko and vegan butter and give it a quick broil, too!
Jenn S. says
LOVE that your kiddos love it! Turning it into baked mac and cheese sounds like a great idea! Thank you for your comment, Erin!
Maz says
I loved this recipe. I felt a guilty kind of pleasure eating it but then remembered it wasn’t actually unhealthy.
Jenn S. says
So happy you loved it, Marianna!
Betty says
Pretty good. Nice texture. Pretty good flavor, too, though I used canned pumpkin and maybe should have added in more of the spices. I’ll admit I eyeballed the measurements. Maybe I need reading glasses?
Also, I sauteed the onion with a clove of garlic in a very wee bit of olive oil before tossing it into my regular old food processor with the other ingredients. I had soaked the cashews for maybe 5 hours since I don’t have a high powered machine. Success!
Jenn S. says
Happy to hear you liked it, Betty!
Sarah W says
I used half of a roasted butternut squash that we had left over for this and it came out great! My 12 month old loved this and she has been a picky eater lately. I left out the onions, since I didn’t have any cooked and doubled the cashews. Out of the blender the cheese mixture was kind of sweet and tastes like a delicious butternut squash mousse. I’m thinking maybe I could use it for some kind of dessert. I’m also curious to try it with the onions next time!
Jenn S. says
So happy to hear you guys loved it, Sarah! Butternut squash mouse is an interesting idea! Might have to play around with that one….
Erika says
Would the sauce be good to make extra and keep it in the fridge or Freezer?
Jenn S. says
Hi, Erika. I have never tried freezing it, but I don’t see why it wouldn’t work. It will keep in the fridge for several days for sure. Enjoy!
Molly says
First of all, this was delicious! We loved it (including a discerning 8-year-old). I don’t think it should be called Mac and Cheese, however, as it tastes nothing like it. Just Butternut Mac would be accurate! Thank you!
Jenn S. says
So glad you all enjoyed it, Molly. Thank you!
Roigeileine Mallari says
How come mine tasted sour? I didn’t add the turmeric snd the dijon mustard? You think that will help toning down the sourness? Thanks
Jenn S. says
Sour? The dijon would help balance that, but I’ve left out the dijon before and it definitely didn’t taste sour. Maybe your lemon/lemon juice was bad? Or maybe you are just sensitive to the “sour” in lemon? I’m not sure otherwise…I’ve never had anyone have this problem before.
Alyssa says
Just made this for dinner with some veggie burgers. Loved the recipe! Even my boyfriend and his son enjoyed it and they tend to be a little picky when it comes to vegan anything. There were a couple seasonings I didn’t have but just used something as similar as I could. Turned out great! Definitely keeping this recipe. I see myself using this every week haha!
Jenn S. says
Wonderful! Thank you, Alyssa! So happy to hear you all loved it!
LIB says
I’m making this today and plan to freeze some in Mason Jars! Do you think this would freeze well/ how long will it keep in the fridge? Thank you! Can’t wait to make this!
Jenn S. says
I have never tried freezing it, but I would guess that it work just fine. It will keep in the fridge for 3-5 days. Enjoy!
Ashley says
I was curious if I sauteed some butter nut squash (small cubes) and add it in with the macaroni and bake it , will it completely change the consistency? I was thinking of maybe making another cheese mixture and adding it over top before I bake it. I am trying this for thanks giving tomorrow. I usually make backed macaroni and cheese, but now that I am vegan, I wanted to try this recipe baked lol.
Jenn S. says
Others have baked this recipe with great success and said it was perfectly saucy. Personally, I would maybe do at least 1 1/2 times the sauce recipe if baking to make sure it’s saucy enough. If you are making more sauce than the recipe, however, don’t add extra dried mustard or nutmeg – those can get overpowering. Enjoy!
Sherelle says
Hi Jenn,
Do you know if pumpkin could work instead of the squash? Not sure how to get my hands on butternut squash where I live. Also not sure how the pumpkin would impact the flavour, since I don’t know how butternut squash tastes.
Jenn S. says
Hi, Sherelle. Butternut Squash is a bit sweeter than pumpkin, but with all of the other spices, I’m not sure it would make much of a difference. Not to mention I love pumpkin sauce on pasta, so I think it would work great. Just be sure to taste the sauce before you put it on the pasta because it will be hard to adjust after. Enjoy!
Sherelle says
Thanks. I went ahead and did it before seeing your reply. It’s a hit!!! Can’t taste the pumpkin flavour at all and best of all my picky eater loves it!!
Jenn S. says
Yay!! Thanks, Sherelle!
Me says
I followed the recipe very closely and the flavours didn’t turn out at all! It was not very good and tasted nothing like mac and cheese. Just watery butternut squashy sadness 🙁 I really don’t know what I did different from the rest of the commenters!
Jenn S. says
Hi. Did you drain the squash/onions after cooking? That’s the first thing that comes to mind because it shouldn’t be watery at all.
Markus says
Has anyone tried pressure canning this? I can not see how it could hurt, but before doing 21 quarts or so thought I would ask. Did a quadruple batch and noticed that in addition to cutting down on the dijon as commented I need to cut down on the smoked paprika as well. With squash season winding down and me being a cheese head, would be much easier to stick to my diet if I had cans of these on the shelf for dumping on things like broccoli, potatoes, chips, or shoot – anything where i need a cheese fix.
Jenn S. says
Hi, Markus. I agree that the dijon can be overwhelming when making a double or triple batch. I haven’t tried canning anything, ever, so I have no idea how that would work, but what a great idea. If you decide to give it a go, I’d love to hear the results! Enjoy!
Rachel says
Freezing would be safer option. Pureed squash and other pureed vegetables, and anything with thickeners/starches should never be home canned – even in a pressure canner. The temperatures aren’t able to properly distribute tbrough the food and are unlikely to kill all the bacteria and contaminants.
Here’s a link to a list of unsafe foods for home canning, and the reasons why: http://www.sbcanning.com/2011/11/what-food-and-ingredients-cant-be.html?m=1
Big bummer – because canning this sauce would be amazing!
Jenn S. says
Good to know! Thanks for chiming in, Rachel!
Mark says
Thanks for the info! I may try one jar just for s&g. Ive canned some pretty thick stuff before like ragu sauce. We found the trick was to very slowly bring up to heat so that temperature gets equalized and start with a hot product in the first place. Not every jar pops and the ones that dont go into the freezer. My problem is when I want cheese I want it NOW and really havent found a vegan alternative that has worked for me. However, based on your comments I would not suggest anyone else try it.
Off topic, I am wondering why pumpkin butter is okay but not apple butter…?
Sab Pro says
I loved it, thank you. I added frozen peas to up the nutrition and add color. The recipe as written, however, is a keeper.
Jenn S. says
Thank you, Sab! So glad you loved it!