As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
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 in 2017. I talked about the recipe with Dr. Travis and then we served the dish to kids for a taste test without them knowing it wasn’t traditional mac and cheese. The results: they all loved it!
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 pasta 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
Cook the noodles according to package instructions. Before draining, be sure to save 1 cup of the pasta cooking liquid to add to the sauce!
Please scroll down to the recipe card for exact ingredient measurements and instructions.
To prep the butternut squash, first slice it in half lengthwise and scoop out the seeds.
Peel the squash with a vegetable peeler or a sharp knife and chop it into cubes and slice the onion thinly.
Add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches.
Cook the squash/onion/cashew mixture until the squash is tender. Pierce a piece with a fork or knife. If it slides in easily, it’s done. Drain.
Add the veggies and cashews to a blender along with the remaining ingredients. Blend until perfectly smooth.
Stir the sauce into the cooked noodles and serve!
Serving suggestions
This creamy pasta dish is a meal by itself, but if you are wanting more here are some options.
- Add some frozen green peas to the pasta just before draining.
- Add a sprinkle of vegan parmesan cheese or store-bought shredded vegan cheddar to individual servings.
- Crumble some vegan tempeh bacon over the top before serving.
- Transfer the cooked butternut squash mac and cheese to a casserole dish, sprinkle with breadcrumbs, and bake in the oven until the top is browned and crispy.
- Serve it alongside baked tofu or vegan chicken cutlets and a some garlic green beans or a side salad.
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 airtight 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 and reheating.
The sauce by itself can be thawed and 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 and tricks
~ 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. It can also be made into Vegan Chili Mac.
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.
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!
Vegan 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Elli says
this stuff was so amazing. My Non- Vegan sugar- loving husband ate 2 servings and is taking the rest for lunch. Which trust me, is a Huge Compliment to you!
Jenn S. says
Oh, thank you so much Elli!! That makes me so happy! My hubby is not vegan either, but he doesn’t like dairy really so mac and cheese was NEVER a favorite of his. He has repeatedly asked me to make this though! Yet the kids eat it and think they ARE eating mac and cheese. It’s a win-win for everyone!! Thanks again for making the recipe and leaving this great feedback!
Linda says
HI! This looks great… I was going to make the sauce for your Baked Buffalo Chickpea and Artichoke taquitos — However, my daughter is allergic to tree nuts/peanuts — except for almonds — so when I saw the cashews I was bummed, since they will not work for us — so I am wondering — are the cashews and the flavor they bring — really crucial to this cheese sauce recipe? could I use almonds or would that just change it completely? i am new to vegan cooking, and realize we will come up against some road blocks since we are mostly nut free…
Any thoughts? I don’t want to make the sauce if the cashews are critical to the taste — in which case the taquitos will not come out as good as well 🙁
Just wondering if you have any suggestions!
thanks!!
Jenn S. says
Hi, Linda! The cashews are what give the sauce it’s creaminess. I have never tried using almonds to make a cream before, but it may work…just soak them really well first. And you may need a touch more liquid. I have used white beans (cannellini beans are the creamiest) successfully in creamy pasta sauces before, so that may be an option for you as well. In either case, just make sure you taste the sauce and adjust any seasonings as necessary. There are enough flavors going on in the taquitos, that I think either way you go, they will still turn out! Let me know how it works!
Kay says
I don’t consume garlic so I didn’t use it. This recipe still came out great! I keep thinking I’ve had enough but I keep going to the kitchen for more. This won’t last long ? Thank you so much.
Jenn S. says
Oh, that’s so great to hear, Kay! Thank you for making it and for the great feedback! Enjoy the rest of your weekend!
Jessica says
I had a bag of frozen squash I need to get rid of and this is the perfect way to do so. Very good and comforting. Thank again!!
Jenn S. says
Frozen squash – genius! Makes this even easier and quicker. I’m so glad you loved it, Jessica! Thank you!
Kelsey says
I tried the sauce on both pasta and cauliflower, and I have to say that mixing it with cauliflower tasted 10000x better than mixing it with pasta. I was very surprised! Loved the flavor of the “cheese” sauce, so delicious 🙂
Jenn S. says
Interesting, Kelsey! I am definitely going to try that! Thank you!
Lori says
Wow. I just made this a day had a ‘tester’ small bowl before dinner. Needless to say, back for 2nds.
This is delicious!!! I may consider a tiny bit if breadcrumbs and parmigiano cheese then bake.
Jenn S. says
So glad you like it, Lori!! I’m sure it would be fabulous as a baked dish…you might want to add a little more liquid (water or plant milk?) so it doesn’t dry out while baking. If you try it, let me know!!
Lauren Barnett, SLP says
Wow! This was great! I made a few modifications (I used cannelloni beans instead of the cashews and did less noodles as there were only 3 of eating) and it turned out great. I can see so many possibilities with the cheese-ish sauce! Both of my kiddos (mac&cheese lovers) asked for thirds! Thank you for a great recipe!
Jenn S. says
I’m so happy to hear that, Lauren! And I’m thrilled to know that white beans work in place of the cashews – a perfect nut free option for those that can’t have nuts. Thank you so much for stopping by to let me know how it turned out! Enjoy the rest of your week!
Trinity Bourne says
This is one of those died and gone to heaven recipes. Yummy, yum, yum! So creamy and rich. BIG YES PLEASE from me 🙂
Jenn S. says
Aw, thanks so much, Trinity! It’s been a big hit at all gatherings I’ve brought it too. And my kids have no idea there is no dairy in there!
Cadry's Kitchen says
Yum! This looks wonderful! I like the idea of adding butternut squash for color and flavor.
Jenn S. says
Thanks, Cadry! It turns the most beautiful golden color!
Florian @ContentednessCooking says
Perfect comfort food!
Jenn S. says
Thanks, Florian! It’s definitely a cozy meal!
Becky says
Oh yum! My guys aren’t super into winter squash, so this will be a nice way to get them to eat some!
Jenn S. says
Definitely, Becky! They won’t have any clue it’s in there! Thanks!
Harriet Smith says
This looks so amazing Jenn! I love that you used butternut squash to make such a beautiful, creamy sauce! It sounds delicious! <3
Jenn S. says
Thank you so much, Harriet! We just had it for dinner again last night. The kids just have no clue that it’s not really mac and cheese! 🙂
Shannon says
I’m not a fan of tumeric, so I don’t have any. I do, however, have nutritional yeast…anyway I can substitute?
Jenn S. says
Honestly, the turmeric is there mostly for color. I don’t think you will taste it, but if you want to leave it out, it will be fine. And a little nooch would never hurt this sauce! 🙂 Please let me know how it turns out! Thanks, Shannon!
Shannon says
I eliminated the nutmeg and tumeric (bc I didn’t have them at hand) and used nutritional yeast instead…Switched regular pasta for gluten-free and added broccoli….it was soooo good! I couldn’t stop eating it ?
Jenn S. says
Thanks, Shannon! I’m so glad to hear it worked out with the substitutions! I had a feeling it would be no problem! I actually used it for a broccoli rice casserole just the other day, so I totally agree that broccoli was a great addition! Thank you for your awesome feedback!!
PotterMamaKnits says
I have a can of butternut squash purée in my cupboard with your name on it now! Do you think I could slowly sauté the onion until translucent and then add that to 1.5 cups of already puréed squash? Seems easy enough, but I’ve never done anything with butternut squash except roast it or make baby food! This looks delicious though!
Jenn S. says
Yes, for sure! That should work perfectly and save you some time too! Please let me know how it turns out! Enjoy!
Orange says
This is AMAZING! Thank you. I will definitely be making this over and over!
Jenn S. says
Thank you so much! I’m glad you loved it! We make it all the time too! Happy Thanksgiving!
Deb says
Tried this recipe last night and it was great! Thanks so much for the great tasting cheese alternative.
Jenn S. says
I’m so happy to hear that, Deb! I use the same sauce in my Chili Mac recipe too. If you like chili mac, you will love it! It’s on the blog too!! Thanks for stopping by!
Maggie says
Love this recipe! Made it last week. Made just the sauce today. Doubled it, added veggie broth and turned it into soup. DELICIOUS! Thanks for the recipe. 🙂
Jenn S. says
OMG – cheesy soup!!! Why haven’t I thought of that?! Now I’m picturing broccoli cheese soup in my future. LOVE IT! Thanks so much, Maggie!