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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 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.
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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.
Christa says
I’m curious what to do with the rest of the squash! I didn’t realize that 1.5c would only use up half of it 🙂
Jenn S. says
Hi, Christa! This Slow Cooker Black Bean Butternut Squash Chili is my go-to for leftover squash. I also have a recipe for Butternut Squash Apple Soup (you would probably have to halve it with what you have left) and Quinoa Spinach Salad w/ Butternut Squash. Enjoy! Hope you liked the Mac and Cheese!
Maggie says
Made this and LOVED IT! I used chickpea pasta for extra protein. Made the hubby (who does not like vegan food) try it and he approved! Thanks for the recipe!
Jenn S. says
That’s so great to hear, Maggie! Thank you for taking the time to leave a comment. Have a great week!
Amy Katz from Veggies Save The Day says
I love mac and cheese! I’m looking forward to trying yours since it calls for my favorite squash.
Jenn S. says
I’m totally obsessed with butternut squash – so good! I just bought another one on Sunday and I can’t wait to make soup!
Sarah says
This looks delicious! Think I could use sunflower seeds instead of the cashews? Or maybe sub tahini?
Jenn S. says
I’m conflicted about the tahini. On one hand, it does lend a cheesy flavor. On the other hand, it’s quite a strong flavor that might overpower. Sunflower seeds would probably work as well. Also, few readers have tried white beans with success. If you try it, let me know what you end up going with and how it turns out! Thanks Sarah!
Melissa says
This is genius! I love that you used butternut squash to make the “cheese”. It’s my favorite fall vegetable and I’d love to try it like this. My son is going to love it, too. Thank you for a fabulous recipe! 🙂
Jenn S. says
Thank you so much, Melissa! It really is our favorite (and I’ve tried lots!). I hope your family loves it as much as we do!
Mary Ellen - VNutrition says
Reading this made me sooo hungry! I haven’t tried butternut squash mac & cheese yet so I’m very excited for this!
Pinning to eat very soon!
Jenn S. says
Mary Ellen, you’ve got to try it. It is by far our favorite! Even omnivores love this version too! Let me know if you make it. 🙂
Dianne says
I love mac and cheese, and this version looks so good!
Jenn S. says
Thanks, Dianne! It is our absolute favorite!
Olivia says
Hey! I made this and I absolutely loved the flavor. However, the sauce came out a little bit gritty. I used white beans instead of cashews because of my nut allergy, do you think that would be the cause? Or do you think there’s somethig else I could be doing differently? Thanks so much for the recipe!!
Jenn S. says
Hi, Olivia! I would think white beans would actually make it smoother. What kind of blender do you have? It could just be that your blender isn’t doing a great job. Next time, blend it longer and use the tamper to really get everything down in there. I’m glad you liked the flavor though! Thank you!
Becky Striepe says
Ooh this looks way better than the boxed kind!
Jenn S. says
Oh, yes, for sure!! I bought the boxed kind a couple times just to try it and it was gross. My kids wouldn’t even eat it. This they love!! Thanks, Becky!
Michelle says
Delicious!!! There was no butternut squash at the grocery store today so I purchased the spaghetti squash instead and followed your recipe. Amazing!! Thanks again for posting this. I’ll definitely be making many more recipes from your site!
Jenn S. says
Hi, Michelle! I’m so glad you loved it. I’m also glad to hear it works with spaghetti squash – I never would have thought to try that. I hope you find some more recipes here to love also. Thanks again. Have a great week!
Rayna says
Do you have to use the cashews? My kids have tree nut allergies? Thank you!
Jenn S. says
Hi, Rayna. I haven’t tried with anything else, but you can try sunflower seeds or white beans instead. The cashews add a really nice creaminess. It won’t be exactly the same, but I would think those other options would work pretty well too. Let me know if you give it a try!
Cate says
Do you think the sauce would keep well in the fridge? I live alone and there’s no way I could eat a whole recipe by myself, but if the sauce keeps well I could make that ahead and Cook the pasta as needed! I cannot wait to try this! I’ve been vegetarian for a long time but I’m also lactose intolerant and it’s been getting worse lately so I don’t think I will be eating cheese on a daily basis. But one cannot survive without a good mac and “cheese” recipe! I don’t like nutritional yeast and all of the other vegan cheese recipes I’ve seen just don’t look good. But I love butternut squash and this looks amazing!
Jenn S. says
Hi, Cate. It will keep for several days in the fridge. I have never tried freezing it, but that might be an option as well. I wouldn’t see why it wouldn’t work. I hope you love this recipe. I am not a fan of the sauces with nutritional yeast either (although I do like it in other things). Let me know how it turns out for you!
Cate says
Sooooo good!! I’ll be honest,, as I was making it I was a little leery… It seems like such an odd combination of spices. But the end product is amazing! The only thing that would make it better is if it were October and I was in a sweater watching the leaves fall. Made a big batch of the sauce and divided it to put some in the refrigerator and some in the freezer. I will let you know how that goes!
Jenn S. says
Thank you, Cate!! I LOVE fall season the best too – I love your description of it. Thanks for your great feedback! So glad you loved it!
Becky says
This looks so good!!
Jenn S. says
Thanks, Becky! Super creamy and so easy!
Ange says
My son loves mac and cheese, but it’s trying to go vegetarian. I’ll have to make this for him. Thank you!!
We found rice noodle shells from our local Asian store. This sounds perfect for them.
Jenn S. says
Hi, Ange! I hope you both love it! I’ve never seen rice noodle shells before – great find! Enjoy!
Heather says
This looks amazing, I will have to try it even though I am not a vegan!
Jenn S. says
Thank you, Heather! LOTS of non-vegans have loved this too. Please come back and let me know how it turns out!