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butternut squash mac and cheese vegan

Butternut Squash Mac and Cheese (Vegan +GF)

Easy creamy butternut squash mac and cheese that is vegan, 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.
Course Main Course
Cuisine Italian
Keyword plant based, plantricious, Vegan Mac and Cheese, wfpb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 625kcal
Author Florentina


  • 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


  • 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.
  • Plantricious Friendly Seal


  • 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.


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