• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pasta

    Butternut Squash Mac and Cheese

    Published: Oct 7, 2014 · Modified: Feb 8, 2021 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    recipe image for Pinterest

    The PERFECT vegan mac and cheese! You will not believe how good this is!!! No soy, fake cheese or nutritional yeast. Made with real whole food ingredients, this Butternut Squash Mac and Cheese will become a regular on your dinner table!

    **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!**

    Creamy macaroni and cheese in a white bowl.

    The only vegan 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!

    Table of Contents show
    1 Ingredients you need
    2 How to make the recipe
    3 Storage/Freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan pasta recipes
    7 Butternut Squash Mac and Cheese

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Noodles ~ Elbow noodles are classic for mac and cheese, but this sauce will work with any of your favorite noodle shapes. Small shells, penne, and rotini are our other faves for this dish.

    Use gluten free noodles, if you need/want.

    *Pro tip: After learning of our daughters gluten sensitivity, we have tried nearly every kind of gluten free noodle out there. Our favorite is by far the Tinkyada noodles! They stay al dente, they don’t clump up, my kids can’t tell the difference between these and regular pasta, and its made from just organic brown rice and water! Try it!

    Butternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. It’s nutty and earthy with a slight sweetness. It blends up super creamy when paired with the other ingredients.

    I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. It costs more to buy the pre-chopped kind, but it can save you time for sure. Use what you’re comfortable with.

    Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish.

    Cashews ~ Raw cashews blend up silky smooth and help to give this dish its thick creamy texture.

    For a nut free version, try using white beans, like cannellini or Great Northern, in place of the cashews.

    Spices ~ Mustard provides a sharp, tangy kick that balances the the other flavors and helps to create a “cheesy” taste.

    A clove of fresh garlic can be used instead of the garlic powder.

    Smoked paprika lends a great subtle smokiness that is great paired with “cheesy” dishes.

    Turmeric adds extra oomph to the bright golden color. If you don’t have it, you can leave it out.

    I was always taught to add a pinch of nutmeg to creamy “white” sauces. You won’t taste it in the final dish, but it gives a little extra something to the background flavors. Again, if you don’t have it, you can leave it out.

    Optional add-ins ~ For an extra “cheesy” flavor, try adding 2 tablespoons of nutritional yeast or 1 tablespoon of mellow white miso. Blend into the sauce until smooth.

    How to make the recipe

    4 photo collage: preparing butternut squash, onions and cashews.

    Cook the noodles according to package directions. Before draining, be sure to save 1 cup of the pasta cooking liquid to add to the sauce!

    To prep the butternut squash, first slice it in half lengthwise (1) and scoop out the seeds (2).

    Peel the squash with a vegetable peeler or a sharp knife and chop it into cubes and slice the onion thinly (3).

    Add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches (4).

    4 photo collage: cooking vegetables and puréeing the mixture in a blender.

    Cook the squash/onion/cashew mixture until the squash is tender. Pierce a piece with a fork or knife (5). If it slides in easily, it’s done. Drain (6).

    Add the veggies and cashews to a blender along with the remaining ingredients (7). Blend until perfectly smooth (8).

    Spoonful of butternut squash mac and cheese sauce being poured into a bowl.

    Stir the sauce into the cooked noodles and serve!

    Wooden spoon stirring a skillet of vegan mac and cheese.

    Storage/Freezing

    The sauce mixed with the noodles will keep in the fridge for several days. You will need to add a bit more liquid – plain, unsweetened almond or oat milk works well – when reheating.

    You can also freeze the mac and cheese, but please note that the noodles will likely be a tad soft when thawing/reheating.

    The sauce by itself is great for prepping ahead. It will keep in the fridge in an air-tight container for 4 to 5 days.

    It also freezes beautifully and can be thawed/reheated without losing any of the creamy texture. Again, you may need to add a bit more liquid, however, to loosen it up as it will thicken as it sits.

    Pro tips for success

    *Use raw cashews. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Roasted salted cashews will be too strong.

    *Although the peel of butternut squash is edible, peel it! The end result will be much creamier without the peel.

    *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. Frozen chopped squash can also be used.

    *Don’t forget to save ½ cup of the pasta cooking liquid before draining the noodles! The starch in the water helps create the silky creamy texture.

    *Use a high speed blender to ensure the sauce blends up silky smooth.

    *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water.

    *For an extra “cheesy” flavor, try adding 1 tablespoon of mellow white miso (note: contains soy) or 2 tablespoons of nutritional yeast. Blend into the sauce until smooth.

    *To make this nut free, use white beans (cannelllini or Great Northern) instead of cashews.

    *This sauce is already gluten free. To make the final dish gluten free, choose gluten free noodles.

    *This dreamy butternut squash mac and cheese sauce is so versatile. Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis.

    FAQs

    What does vegan mac and cheese taste like?

    While this butternut squash mac and cheese doesn’t taste exactly like what you’ll get from that classic blue box or from a homemade dairy loaded version, it does have the creamy, earthy, slightly sharp/tangy flavor that everyone loves. It is a delicious pasta dish that I know you’ll love!

    What is vegan mac and cheese made of?

    Vegan mac and cheese can be made a number of different ways. Some use store-bought vegan cheese, some use potatoes and carrots, some start with a roux, and of course, this version uses butternut squash.

    Is butternut squash mac and cheese healthy?

    Yes! This butternut squash mac and cheese is healthy! Using all whole food plant based ingredients, there are plenty of nutrients packed into each creamy, “cheesy” bite!

    Do I have to peel butternut squash?

    Technically, the peel of this winter squash is edible. However, this butternut squash mac and cheese will be much creamier if you get rid of it.

    More vegan pasta recipes

    • One Pot Hummus Pasta
    • Vegan Cincinnati Chili
    • Creamy Vegan Mushroom Pasta
    • Creamy Lemon Ziti
    • Vegan Spinach Artichoke Pasta
    Two bowls of creamy pasta.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Creamy macaroni and cheese in a white bowl.

    Butternut Squash Mac and Cheese

    This is the BEST vegan butternut squash mac and cheese you'll ever have! Made from all whole food plant based ingredients, it's healthy for you too! Kid approved!
    Inspired by Veg News Baked Mac and Cheese.
    4.58 from 519 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 383kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Large pot
    • 2 quart sauce pot
    • Colander
    • Blender

    Ingredients

    • 12 ounces package small macaroni noodles cooked according to package directions (use gluten free noodles, if desired)
    • ½ cup reserved pasta cooking liquid or from the squash/onion…either one will work)
    • 1 ½ cups peeled, cubed butternut squash
    • ½ large sweet onion peeled and chopped
    • ¼ cup raw cashews
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon salt
    • ½ teaspoon dijon mustard
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon smoked paprika
    • ⅛ teaspoon turmeric
    • ⅛ teaspoon nutmeg

    Instructions

    • Add butternut squash, onions and cashews 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 ½ 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 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 the noodles. 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.

    Notes

    *Use raw cashews. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Roasted salted cashews will be too strong.
    *Although the peel of butternut squash is edible, peel it! The end result will be much creamier without the peel.
    *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. Frozen chopped squash can also be used.
    *Don’t forget to save ½ cup of the pasta cooking liquid before draining the noodles! The starch in the water helps create the silky creamy texture.
    *Use a high speed blender to ensure the sauce blends up silky smooth.
    *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water.
    *For an extra “cheesy” flavor, try adding 1 tablespoon of mellow white miso (note: contains soy) or 2 tablespoons of nutritional yeast. Blend into the sauce until smooth.
    *To make this nut free, use white beans (cannelllini or Great Northern) instead of cashews.
    *This sauce is already gluten free. To make the final dish gluten free, choose gluten free noodles.
    *This dreamy butternut squash mac and cheese sauce is so versatile. Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis.

    Nutrition

    Calories: 383kcal | Carbohydrates: 78g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 392mg | Fiber: 5g | Sugar: 4g
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    112.0K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Elle says

      November 28, 2021 at 5:30 pm

      I’ve been making this recipe for years now and felt like it was time I let you know how much I LOVE it! About to whip up a double batch for a Friendsgiving Dinner. This has been my tried and true go-to for literal years and I am so grateful I found it on Pintrest. Thank you so much for creating and sharing this!

      PS. We love to add some peas in for added protein and flavor!

      Reply
      • Jenn Sebestyen says

        November 28, 2021 at 5:33 pm

        Thank you, Elle! I’m so happy you love it! I often add peas to it, too. Delish!

        Reply
    2. Mariane Sfeir says

      November 24, 2021 at 6:36 pm

      Absolutely delicious! I made this recipe and shared it with friends and family and they loved it !! Would definitely do it again! 😊❤️5 stars

      Reply
      • Jenn Sebestyen says

        November 25, 2021 at 9:46 pm

        That’s wonderful! Thank you, Mariane!

        Reply
    3. Addy says

      November 22, 2021 at 3:55 pm

      Oh my!! Yummy!! This is now my go-to “cheese” sauce!! Thank you for sharing this with the world! My son and fiance loved it!!5 stars

      Reply
      • Jenn Sebestyen says

        November 22, 2021 at 9:32 pm

        Wonderful! I’m so happy to hear this, Addy. Thank you!

        Reply
    4. Victoria Maclaren says

      November 01, 2021 at 12:32 pm

      Yummy5 stars

      Reply
    5. Lindsey says

      October 16, 2021 at 7:00 pm

      I’ve made this at least half a dozen times and it is SO GOOD! The last time I made it, I doubled the sauce and froze it in individual serving size bags. They reheated wonderfully for an easy lunch!5 stars

      Reply
      • Jenn Sebestyen says

        October 16, 2021 at 9:30 pm

        That’s wonderful, Lindsey! Great idea to freeze the sauce in individual portions! Thank you for your comment!

        Reply
    6. Jan says

      October 12, 2021 at 9:20 am

      This is my go to for any cheese sauce I’ve used it on casseroles, just on toast ( like cheese whiz) , pasta, topping vegetables but the ultimate taste test is simply off a spoon. It’s delicious I may try a little agar in the next batch to see if I can make it sliceable. Any thoughts on this?

      Reply
      • Jenn Sebestyen says

        October 13, 2021 at 8:40 pm

        I’m so glad you love it! It is definitely a versatile sauce. I haven’t tried making a sliceable cheese, so I really have no idea if that will work or not. If you try it, let me know how it turns out!

        Reply
    7. Sandy M says

      August 05, 2021 at 7:08 pm

      Made this ‘cheese’ sauce nut-free with pinto beans instead of raw cashews, and it was perfect! Really easy and healthy recipe. Thanks!!5 stars

      Reply
      • Jenn Sebestyen says

        August 06, 2021 at 8:33 am

        I’m so glad that worked out. Thank you for your feedback, Sandy!

        Reply
    8. Mandy Mezes says

      July 08, 2021 at 10:35 pm

      I ended up using frozen sweet potato as I THOUGHT I had butternut squash…but was wrong! This worked put despite my error. Delicious! First bite was a bit weird because of course, its NOT cheese but I quickly ate up whole bowl! I topped mine with pulverised crunchy crouton bits and a slices of vegan chorizo sausage. Yum yum!5 stars

      Reply
      • Jenn Sebestyen says

        July 09, 2021 at 8:32 am

        Yay! So happy to hear you loved it! I love the idea of adding a crunchy topping. Yum!

        Reply
    9. Mandy Mezes says

      July 08, 2021 at 12:01 am

      I’m making this tomorrow for dinner! How many servings does this recipe make? Calories says 383 but does it make 2 servings? 4? Please let me know, I’m counting calories but don’t believe in starving myself! Thanks!

      Reply
      • Mandy Mezes says

        July 08, 2021 at 12:05 am

        Whoops! It was faint, but I saw it makes 6 servings! Sorry for the trouble!5 stars

        Reply
        • Jenn Sebestyen says

          July 09, 2021 at 8:31 am

          No worries! I need to change the link color because it is definitely hard to see in that green box! I hope you enjoyed the recipe!

    10. june judge says

      June 28, 2021 at 9:57 am

      Let me start off by saying I never ate mac and cheese due to my allergies to “real” cheese and not being a huge pasta person. I made this last weekend and I loved it. The butternut squash cheese sauce was yummy. I will be making it again5 stars

      Reply
      • Jenn Sebestyen says

        June 28, 2021 at 9:16 pm

        So glad you finally found a mac and “cheese” that you love! Thanks, June!

        Reply
    11. Sheryl says

      June 26, 2021 at 4:32 pm

      Fantastic! I will definitely make this again. I should have put a photo on Pinterest, but it was eaten before I could! Thank you for such an easy, tasty recipe!5 stars

      Reply
      • Jenn Sebestyen says

        June 28, 2021 at 9:53 am

        I’m so glad you loved it, Sheryl. Thank you!

        Reply
    12. Stephanie says

      June 04, 2021 at 4:23 pm

      Should the cashews be boiled or added after boiling?

      So excited to try this! Thank you!

      Reply
      • Jenn Sebestyen says

        June 06, 2021 at 8:04 pm

        The cashews should be added to the pot with the squash and onions and boiled. Enjoy!

        Reply
    13. Paige Cook says

      June 01, 2021 at 7:21 pm

      This was by far the best Mac and cheese I’ve ever had. (Cheese and vegan) it was so rich and creamy and the butternut squash really made it taste like cheese. It was even “cheesy” enough to fool a meat eater. It was very filling and fun to eat and I would definitely make it again. I recommend this recipe to anyone who has a skeptical family member of being vegan as this is a very great recipe.5 stars

      Reply
      • Jenn Sebestyen says

        June 02, 2021 at 7:39 am

        Hi, Paige! I thrilled to hear you loved it! Thank you so much for sharing your feedback!

        Reply
    14. Jill says

      April 20, 2021 at 6:12 pm

      Can I make this the night before?

      Reply
      • Jenn Sebestyen says

        April 20, 2021 at 9:13 pm

        Hi, Jill. Yes, the sauce can be made ahead, but keep it separate from the noodles until you are ready to eat. Enjoy!

        Reply
    15. Janelle Gurchinoff says

      April 02, 2021 at 2:58 pm

      Wow, this recipe blew me away…. this vegan mac n’cheese is soooooo good!! I don’t eat nutritional yeast and I wasn’t sure if I could find a good mac n’cheese recipe that doesn’t use it. I gave this recipe a try and I’m so glad that I did! Thank you for an amazingly great recipe!! : )5 stars

      Reply
      • Jenn Sebestyen says

        April 02, 2021 at 8:56 pm

        I’m so happy you love it, Janelle! Thank you so much for your feedback!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Lunchbox Ideas

    • Vegan Pasta Primavera
    • Kale Apple Slaw
    • Mushroom Lentil Bolognese
    • No-Bake Peanut Butter Oatmeal Bars

    Top Rated

    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies
    • Vegan Oatmeal Chocolate Chip Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2022 Veggie Inspired, LLC

    112013 shares