Easy creamy vegan butternut squash mac and cheese that is also gluten free, soy free and oil free. Ready in under the 30 minutes, made with whole food ingredients, perfect for a weeknight dinner or to grace your Thanksgiving holiday table.
Vegan Butternut Squash Mac and Cheese
The ultimate, healthy dairy free mac and cheese recipe from scratch! Kid friendly, crazy delicious and comforting but also festive enough for the holiday table next to this roasted butternut squash soup.
It’s made with real nutritious whole foods, healthy comfort food ready in no time. To make a hearty meal of things serve it alongside some roasted broccoli, vegan ribs, fried oyster mushrooms, crispy tofu nuggets or smoky tempeh bits.
the butternut squash cheese sauce
- You can use fresh diced up butternut squash if you like, just know it is a little labour intensive to peel and clean so plan in advance. Alternatively you can use fresh pre diced or frozen cubes to save some time.
- The recipe calls for the squash to be boiled just until tender, however you are free to roast it instead and get some caramelization going around the edges. 30 minutes at 400”F after you toss the cubes with some salt, pepper, paprika and a light drizzle of olive oil (or a splash of water for WFPB).
- Blend the butternut squash together with the spices and cashews until a silky smooth and lusciously cheesy sauce is born. Reserve some of the water from cooking the squash to thin out the sauce if need be. During the fall and winter months this dish is particularly nice sprinkled with some panko bread crumbs and broiled until golden brown.
- Substitutions – If you don’t fancy butternut squash, feel free to replace it with sweet potato or pumpkin instead.
the pasta
Any short shape pasta you like works with this sauce. I used some chickpea gluten free shells to capture as much of the sauce as possible. Penne, orecchiette and classic elbow macaroni are always great choices. It’s important not to overcook it, we are after that perfect “ al dente “ texture so make sure to check a couple of minutes before you expect it to be done.
Butternut Mac and Cheese FAQ
- Can i make it nut – free ? Yes, simply replace the cashews in the recipe with a handful of sunflower seeds, sesame seeds or 1/4 cup of tahini. Cannellini beans are a nice creamy alternative as well.
- Can I skip the nutritional yeast ? Sure, you can leave it out altogether or replace it with 1 tablespoon of white miso paste.
- Do I need to peel the butternut squash? Although the skin is edible, you should definitely peel it to achieve the creamiest sauce. That being said, the Vitamix does an amazing job at pulverizing everything so you really could use it all if you wanted to.
- Can I use coconut milk to make the sauce instead of water ? Of course, just keep in mind the coconut flavor will come through.
- Do I have to soak the cashews ? Not if you are using a high powered blender like the Vitamix. Otherwise make sure to soak them in hot water for 20 minutes before making the sauce.
- What does vegan butternut squash mac and cheese taste like? Well, this particular rendition tastes amazing imho, like a fancy extra creamy gourmet version of the classic you’d expect to get at a high end restaurant. It’s cheesy and luscious and divine, finish it with a light grating of fresh nutmeg to make it over the top, especially for Thanksgiving.
- Make ahead – the butternut sauce is fantastic even when made ahead but hold off from cooking your pasta until ready to serve.
how to make vegan butternut squash mac and cheese
Vegan Butternut Squash Mac and Cheese
Easy creamy vegan butternut squash mac and cheese that is also gluten free, soy free and oil free. Ready in under the 30 minutes, made with whole food ingredients, perfect for a weeknight dinner or to grace your Thanksgiving holiday table.
Servings 4 people
Calories 625kcal
Ingredients
- 1 lb butternut squash
- 3/4 cup raw cashews
- 1 tbsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 2 ts dijon mustard
- 1.5 tsp sea salt
- 1/2 tsp turmeric
- 1/2 tbsp chickpea miso paste OPTIONAL
- 1 cup water from boiling the butternut squash
- 1 lb macaroni pasta cooked al dente according to the instructions on the box
Instructions
- If you don’t have a high powered blender make sure to soak the cashews in hot water for 20 minutes before making the sauce.
- Bring a medium sauce pan filled with water to a boil. Add a pinch of salt and the butternut squash. Cook until tender about 10 minutes or so. Reserve one cup of the water then drain.
- To the bowl of powerful blender ( i used my Vitamix) add 3/4 cup of the reserved water, the cooked butternut squash, cashews, mustard, nutritional yeast, onion powder, turmeric and sea salt (+ miso paste if using). Blend on until silky smooth and creamy. Add more of the reserved water to thin out the sauce as desired.
- Meanwhile cook the pasta according to the instructions on the box until al dente. Drain and toss with the butternut squash cheese sauce until coated all over.
Notes
- How can I thin out the sauce ? Use a splash of veggie stock or plain plant-based milk of your choosing if desired.
- How do I make this nut - free ? Simply replace the cashews in the recipe with a handful of sunflower seeds, sesame seeds or 1/4 cup of tahini.
- Can I skip the nutritional yeast ? Sure, you can leave it out altogether or replace it with 1 tablespoon of miso paste.
- Can I use coconut milk to make the sauce instead of water ? Of course, just keep in mind the coconut flavor will come through.
- Do I have to soak the cashews ? Not if you are using a high powered blender like the Vitamix. Otherwise make sure to soak them in hot water for 20 minutes before making the sauce.
Nutrition
Calories: 625kcal | Carbohydrates: 108g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Sodium: 976mg | Potassium: 866mg | Fiber: 8g | Sugar: 7g | Vitamin A: 12054IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 4mg
Environmental Information
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My new favorite thing to make with butternut squash. Color me impressed on how cheesy and delicious this Mac and cheese is, the kids had no idea they were eating butternut squash and they all came back for seconds. Will be stocking up my freezer with cut up butternut just for this recipe. Thanks for sharing ❤️