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vegan mac and cheese

Vegan Mac and Cheese With Butternut Squash

Silky smooth and creamy, this mac and cheese is so yummy that even your non vegan friends will ask for seconds! It's also loaded with nutrients and is cholesterol free.
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Prep Time 40 mins
Total Time 40 mins
Course dinner, Main Course
Cuisine American, Italian


Cashew Cheese Sauce

  • 200 grams 1 ¼ cups raw, unsalted cashews soaked overnight *see notes *notes include quick soak method.
  • 2 tablespoon lemon juice
  • 175 ml ¾ cup almond milk *or any other plant-based milk (or water)
  • 3 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric
  • ½ teaspoon English mustard
  • ¼ teaspoon cayenne pepper
  • teaspoon sea salt or to taste

Roasted Butternut Squash

  • 2 cups butternut squash
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

Broccoli Pasta

  • 250 grams (2 cups dried) macaroni
  • 1 head broccoli cut into florets


  • 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!


  • 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.
Keyword vegan mac and cheese, vegan mac and cheese with butternut squash
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