Vegan butternut squash mac and cheese is the ultimate comfort food. It's rich and creamy, all the things you want mac and cheese to be. Plus, it's loaded with healthy butternut squash and protein rich cashews, so it's tasty and healthy too.
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Everyone loves a comforting pasta dish like spaghetti or baked ziti. But macaroni and cheese occupies a special place in the pasta pantheon. More than just noodles and sauce, it conjures memories of comfort and contentment with its soothing creaminess.
This vegan version captures that craveable quality in a creamy, plant-based formula even the pickiest of eaters will embrace. Keep a batch at the ready to appease the after school munchies or supplement a sophisticated date night in. This versatile crowds pleaser makes any night feel a little cozier.
🛒Ingredients & Notes
- Cashews: You’ll need raw, unsalted cashews to make vegan cheese sauce. Ideally you should soak them overnight. If you’re pressed for time, they can be soaked for two hours, but you’ll need a high powered blender like a Vitamix to get the creamy consistency we’re after. I've also included a super quick boil method in the recipe notes.
- Lemon Juice: You need 2 tablespoons, which is equivalent to the juice of one lemon.
- Nutritional Yeast: Nutritional yeast adds that umami, cheesy flavor that makes vegan cashew cheese sauce so yummy. Don’t skip it!
- Garlic Powder: For that intense, garlickly taste.
- Onion Powder: This is one spice that is so great in dips and dressings!
- Turmeric: The super spice of it’s time – here we’re using it for the intense color it’s so good at providing.
- English Mustard: Adds a tangy background twang that’s super yummy.
- Cayenne Pepper: Enough to enjoy that subtle kick only cayenne can supply, without verging into spicy territory. If you like spicy, try my Sriracha Cashew Cream Sauce.
- Salt: I like flaky sea salt here, but any salt will enhance the flavors.
- Pasta: We're using macaroni here for a traditional mac and cheese, but shells, fusilli or even linguini would work well.
- Butternut Squash: Nutty, earthy and utterly delicious, butternut squash is what really makes this vegan mac and cheese shine! You could also use pumpkin, but the flavor will be differnt. Check out the pumpkin pasta sauce recipe for inspiration.
- Olive Oil: This is what we're using to roast the butternut squash in. As always, choose the best olive oil you can find for the best results.
- Sea Salt: For sprinkling on the butternut squash before roasting. Sea salt enhances flavors and gives this dish that extra pop.
*Note: Ideally you will need to soak your cashews overnight, but if you're in a hurry you can simply put them in a saucepan, cover with water and bring to a boil. Remove the pan from the heat, cover and leave to sit for 15 minutes. Drain and rinse before using.
👨🍳How To Make Vegan Butternut Squash Mac And Cheese
- Step 1 - Preheat Your Oven: Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
- Step 2 - Prepare The Squash: Top and tail your butternut squash, remove the skin and cut into pieces that are about an inch and half long. This is a quick video tutorial on how to cut butternut squash.
- Step 3 - Roast The Butternut Squash: Transfer the butternut squash to your baking tray, drizzle a few good glugs of olive oil over the top and turn the squash over with a spatula to ensure that everything is coated in olive oil. Sprinkle with sea salt and roast for 30 minutes.
- Step 4 - Make The Cashew Cheese Sauce: While the butternut squash is roasting, make the cashew cream cheese sauce by adding the soaked cashews, almond milk, nutritional yeast, onion powder, garlic powder, turmeric, English mustard, cayenne pepper and sea salt to a blender. Blend until smooth. The sauce will be fairly thick at this point.
- Step 5 - Cook The Pasta: Boil the pasta according to the instruction on the packet. During the last 2 minutes of cooking time, add the broccoli florets. Drain, reserving 250 ml (1 cup) of the pasta water.
- Step 6 - Add The Squash To The Blender: When the butternut squash is finished roasting, remove it from the oven and add it to the blender along with the reserved pasta water. Blend until you get a smooth and creamy consistency.
- Step 7 - Pour The Cheese Sauce Over The Pasta: Now, all you need to do it pour the creamy vegan cheese sauce over the boiled pasta and broccoli and stir to combine. Enjoy this super creamy vegan butternut squash mac and cheese.
💡How To Customize Vegan Mac And Cheese
Here's a few ideas for variations on vegan butternut squash mac and cheese:
- Add panko breadcrumbs and plant-based butter to the top and bake until golden brown to make it a crispy pasta bake.
- Stir in chopped kale or spinach a green boost.
- Top with sautéed mushrooms, caramelized onions, roasted red peppers for extra flavors and textures.
- Swap out the macaroni pasta for elbow pasta, penne or shells for fun shapes that hold sauce well.
- Add in diced smoked tempeh bacon or vegan bacon bits for a delicious crunch.
🍽️What To Eat With Butternut Squash Mac And Cheese
- Crispy panko tofu nuggets - The crunchy texture of contrasts nicely with the creamy, sweet mac and cheese.
- Garlicky green beans - Sautéed green beans with lots of garlic add nice texture and flavors.
- Simple mixed greens salad - A simple salad like this Chick-fil-A Kale Salad balances the richness of the vegan mac and cheese.
- Veggie burgers or meatless meatballs - Hearty plant-based proteins like this vegan TVP burger or these vegan meatballs make a satisfying meal alongside this filling pasta dish.
- Vegan Meatloaf: Go full Southern and serve butternut squash mac and cheese with this vegan meatloaf topped with a rich tomato sauce.
❄️Storage Instructions
Refrigerator
Store prepared butternut squash mac and cheese in an airtight container in the refrigerator for up to 5 days. I recommend adding a splash of non-dairy milk or water to reheat your vegan mac and cheese on the stove or in the microwave as it tends to thicken over time.
Freezer
Allow the mac and cheese to cool completely before transferring it to freezer safe containers or bags. Make sure to pack tightly in airtight containers, allowing 1⁄2 inch headspace at the top for expansion. Seal and freeze for up to 3 months.
Thaw overnight in the refrigerator. For a quicker thaw option, run the sealed frozen containers under cool water, changing the water every 5 minutes until thawed. You can also defrost in the microwave using a low power setting.
Once thawed, add 2-4 tablespoons of non-dairy milk or water to the mac and cheese, then reheat thoroughly on the stove over medium heat, stirring occasionally, or in the microwave until hot. You may need to adjust consistency by adding more liquid as needed once reheated.
🙋Frequently Asked Questions
To make a gluten-free version, simply swap out the regular macaroni for a certified gluten-free pasta shape. Brown rice or chickpea elbows are good options. Make sure to cook the gluten-free pasta separately as the cooking times vary. Then combine with sauce as directed.
Sure, you can leave it out....I don't recommend it though, as nutritional yeast is what gives this dish that umami cheese taste, but the recipe will still work.
Yes! The combination of creamy blended cashews and butternut squash gives this pasta sauce a rich, indulgent texture and flavor that stands up to traditional dairy-based cheese sauces. The nutritional yeast adds a savory, cheesy umami taste.
You could use zoodles instead of a grain based pasta.
Craving More Easy Vegan Recipes?
Pasta With Creamy Avocado Sauce
Easy Vegan Quinoa Salad With Sumac Dressing
Comforting and Creamy Vegan Pot Pie
Spicy Miso Pasta With Fennel and Carrots
Creamy Lemon Tahini Pasta With Mushrooms
Did You Make This Recipe?
If So, I'd love to see it! Tag @thisdailydish on Instagram. You can also leave a comment to help out other readers!
📖 Recipe
Vegan Butternut Squash Mac and Cheese
Ingredients
Cashew Cheese Sauce
- 1¼ cups raw, unsalted cashews soaked overnight *see notes *notes include quick soak method.
- 2 tablespoon lemon juice
- ¾ cup almond milk *or any other plant-based milk (or water)
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- ½ teaspoon English mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt or to taste
Roasted Butternut Squash
- 2 cups butternut squash
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Broccoli Pasta
- 2 cups macaroni
- 1 head broccoli cut into florets
Instructions
- Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper.
- Peel and deseed the butternut squash and cut into bite size pieces. Transfer to baking tray and drizzle olive oil over the top, giving it all a few good turns with a spatula to ensure it's evenly coated in oil. Sprinkle with sea salt and roast in the oven for 30 minutes, turning once at the halfway point.
- Make the cashew cheese sauce by combining the soaked cashews, and the rest of the cashew cheese sauce ingredients in a blender and pulsing until smooth. The sauce will still be quite thick at this point.
- Meanwhile, cook the pasta according to packet instructions, adding the broccoli in during the last 2 minutes. Drain, reserving 250 ml (one cup) of the pasta water.
- Remove the butternut squash from the oven and add it to the blender with the cashew cheese sauce. Blend until everything is incorporated. Add the reserved pasta water to the mix and pulse until a creamy consistency is achieved.
- Pour the sauce over the pasta and broccoli and stir gently until everything is well combined. Tuck in and enjoy!
Notes
- I recommend soaking your cashews overnight, but if you're short on time you can put them in a pot of water over medium heat, bring it to the boil, remove from the heat and cover the pan for 15 minutes. Drain and rinse the cashews before using.
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