This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This Vegan Butternut Squash Mac and Cheese is the most-made recipe on this site — and after more than a decade of families cooking it on repeat, I think I know why.
It’s deeply creamy, golden, and comforting in exactly the way a great mac and cheese should be. And it’s made entirely from whole food ingredients — no fake cheese, no nutritional yeast required, no processed anything. Just butternut squash, cashews, a handful of spices, and noodles.
Save this Post!
We'll email this post to you, so you can come back to it later!
As featured on CBS’ The Doctors in 2017 — I shared this recipe with Dr. Travis and we served it to kids in a blind taste test without telling them it was vegan. Every single one of them loved it. That moment still makes me smile. Watch the full segment here.
With over 575 five-star ratings and more than 112,000 shares, this butternut squash mac and cheese has earned its place as a genuine family staple — for vegan families, omnivore families, toddlers, teenagers, and everyone in between.
My own family has been asking for it since 2014. Yours will too.
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 fall 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. 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. Many readers have done this with great success.
- 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 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 (Thank you, Food Network). 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 ~ Nutritional yeast has become a pantry staple in plant-based kitchens for good reason — 2 tablespoons blended into the sauce adds a subtle savory, “cheesy” depth that takes this dish to the next level. It’s widely available at most grocery stores now, including Whole Foods, Target, and Trader Joe’s.
Mellow white miso (1 tablespoon) is another excellent option that adds a similar savory richness. Both are optional — the sauce is genuinely delicious without either — but worth trying if you have them on hand.
How to make the recipe
This recipe comes together in two simple steps: make the sauce, toss with noodles. That’s really it.
Cook the pasta to al dente according to package directions. Don’t forget to save ½ cup of the cooking liquid before draining — the starch in that water is what makes the sauce silky and glossy.
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Slice the butternut squash 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.
- Step 2: Add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches.
- Step 3: Cook the mixture until the squash is tender. Pierce a piece with a fork or knife. If it slides in easily, it’s done.
- Step 4: Drain.
- Step 5: Add the veggies and cashews to a blender along with the remaining ingredients, including the reserved pasta cooking water.
- Step 6: Blend until perfectly smooth.
Blend until perfectly smooth.
Serving suggestions
This mac and cheese is a complete meal on its own, but here are some easy ways to round it out or dress it up:
- 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 pasta! 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 pasta, 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.
~ Try roasting instead of boiling. Reader Stephanie discovered that roasting the squash, onions, and a few garlic cloves in the oven (rather than boiling) creates a deeper, slightly caramelized flavor. Roast at 400°F for 25–30 minutes until golden, then blend as directed. It takes a little longer but the flavor payoff is wonderful — especially during the fall and winter months.
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!
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.
Yes — and it’s a wonderful variation! Roasting the squash, onion, and a few garlic cloves at 400°F for 25–30 minutes until caramelized gives the sauce a deeper, slightly sweeter flavor. Blend as directed, using pasta water or vegetable broth in place of the boiling liquid. This variation is especially good in fall and winter when you want a richer, more complex flavor.
Yes. Frozen chopped butternut squash works perfectly and saves a lot of prep time. No need to thaw first — just add it straight to the pot with the onion and cashews and cook until tender.
Yes. If you have a citrus sensitivity, you can leave the lemon out entirely or substitute a small splash of apple cider vinegar for a similar brightness without the citrus. The sauce is still delicious without it.
Definitely. Transfer the finished mac and cheese to a casserole dish, top with breadcrumbs (regular or gluten-free) and a drizzle of olive oil, and bake at 375°F for 20–25 minutes until the top is golden and crispy. It’s a wonderful way to serve this for a dinner party or holiday table.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy 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 sliced
- 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
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.
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
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.
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
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.
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
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.
Frozen squash – genius! Makes this even easier and quicker. I’m so glad you loved it, Jessica! Thank you!
Kelsey
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.
Interesting, Kelsey! I am definitely going to try that! Thank you!
Lori
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.
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
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.
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
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.
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
Yum! This looks wonderful! I like the idea of adding butternut squash for color and flavor.
Jenn S.
Thanks, Cadry! It turns the most beautiful golden color!
Florian @ContentednessCooking
Perfect comfort food!
Jenn S.
Thanks, Florian! It’s definitely a cozy meal!
Becky
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.
Definitely, Becky! They won’t have any clue it’s in there! Thanks!
Harriet Smith
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.
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
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.
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
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.
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
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.
Yes, for sure! That should work perfectly and save you some time too! Please let me know how it turns out! Enjoy!
Orange
This is AMAZING! Thank you. I will definitely be making this over and over!
Jenn S.
Thank you so much! I’m glad you loved it! We make it all the time too! Happy Thanksgiving!
Deb
Tried this recipe last night and it was great! Thanks so much for the great tasting cheese alternative.
Jenn S.
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
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.
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!