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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!**
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!
Ingredients you need
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.
Love butternut squash? You’ll love my vegan butternut squash risotto and baked butternut squash fries!
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
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
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).
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).
Stir the sauce into the cooked noodles and serve!
Storage and freezing
Fridge: 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.
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.
Freezer: You can also freeze the mac and cheese (noodles and sauce together), but please note that the noodles will likely be a tad soft when thawing/reheating.
The sauce by itself 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
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!
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.
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!
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.
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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Butternut Squash Mac and Cheese
Recommended Equipment
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.
Elle says
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!
Jenn Sebestyen says
Thank you, Elle! I’m so happy you love it! I often add peas to it, too. Delish!
Mariane Sfeir says
Absolutely delicious! I made this recipe and shared it with friends and family and they loved it !! Would definitely do it again! 😊❤️
Jenn Sebestyen says
That’s wonderful! Thank you, Mariane!
Addy says
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!!
Jenn Sebestyen says
Wonderful! I’m so happy to hear this, Addy. Thank you!
Victoria Maclaren says
Yummy
Lindsey says
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!
Jenn Sebestyen says
That’s wonderful, Lindsey! Great idea to freeze the sauce in individual portions! Thank you for your comment!
Jan says
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?
Jenn Sebestyen says
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!
Sandy M says
Made this ‘cheese’ sauce nut-free with pinto beans instead of raw cashews, and it was perfect! Really easy and healthy recipe. Thanks!!
Jenn Sebestyen says
I’m so glad that worked out. Thank you for your feedback, Sandy!
Mandy Mezes says
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!
Jenn Sebestyen says
Yay! So happy to hear you loved it! I love the idea of adding a crunchy topping. Yum!
Mandy Mezes says
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!
Mandy Mezes says
Whoops! It was faint, but I saw it makes 6 servings! Sorry for the trouble!
Jenn Sebestyen says
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!
june judge says
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 again
Jenn Sebestyen says
So glad you finally found a mac and “cheese” that you love! Thanks, June!
Sheryl says
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!
Jenn Sebestyen says
I’m so glad you loved it, Sheryl. Thank you!
Stephanie says
Should the cashews be boiled or added after boiling?
So excited to try this! Thank you!
Jenn Sebestyen says
The cashews should be added to the pot with the squash and onions and boiled. Enjoy!
Paige Cook says
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.
Jenn Sebestyen says
Hi, Paige! I thrilled to hear you loved it! Thank you so much for sharing your feedback!
Jill says
Can I make this the night before?
Jenn Sebestyen says
Hi, Jill. Yes, the sauce can be made ahead, but keep it separate from the noodles until you are ready to eat. Enjoy!
Janelle Gurchinoff says
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!! : )
Jenn Sebestyen says
I’m so happy you love it, Janelle! Thank you so much for your feedback!