Vegan Butternut Squash Mac and Cheese

This vegan butternut squash mac and cheese is rich, creamy, cheesy, comforting, and ready in just 30 minutes! The recipe is soy-free, dairy-free, and optionally gluten-free!

Cozy, Comforting Vegan Butternut Squash Mac and Cheese

Vegan butternut squash mac and cheese is a quick and simple, creamy, cheesy comfort food made without a single bit of cheese or dairy. Instead, it relies on wholesome ingredients and is given a Fall twist thanks to slightly sweet, savory, earthy butternut squash (or pumpkin!).

Instead of dairy, this vegan mac and cheese uses soaked cashews, butternut squash, veg broth, and simple pantry staples to create a rich, thick, and super satisfying butternut squash cheese sauce loaded with several types of vitamins, minerals, and antioxidants along with plant-based protein and heart-healthy fats. It’s totally picky eater and kid-friendly, too.

Best of all, this simple, low-effort meal is ready in just 30 minutes, easy to customize, and is great to make ahead and freeze for later. Honestly, it’s perfect to enjoy all year round, but it is especially comforting in the chilly fall and winter months.

Looking for more ways to enjoy squash and pumpkin this fall? Check out my pumpkin curry, vegan pumpkin pasta bake, air-fried butternut squash, or pumpkin potato casserole.

The Ingredients

You could also create flavor depth by combining butternut squash and/or pumpkin with sweet potato, regular potato, carrots, or parsnips.

• Garlic: I prefer to use fresh garlic cloves, though garlic powder works in a pinch.
• Oil: Use neutral cooking oil like olive oil or avocado oil.
• Cashews: Raw, unsalted cashews are simmered until soft, then blended for a creamy, decadent, dairy-free mac and cheese.
• Vegetable broth: Use rich, high-quality vegetable broth (regular or reduced sodium).
• Pasta: It’s traditional to use macaroni, but any short-shaped pasta will work (like pasta shells, penne, rotini, or fusilli). Use regular, whole wheat, or gluten-free pasta.
• Lemon: I prefer fresh lemon juice, though bottled juice works in a pinch. This boosts and brightens the overall flavor.
• Mustard: I used Dijon mustard, though regular or even wholegrain mustard will technically work, creating a subtle delicious depth and enhancing the cheesy flavor.
• Nutritional yeast: This simple, dairy-free ingredient is the key to the cheesy flavor in this vegan butternut squash mac and cheese. It’s nutty, cheesy, umami-rich, and fortified with vitamin B12.
• Seasonings: Just a few simple pantry seasonings help make the flavor-packed sauce.
  • Onion powder
  • Smoked paprika
  • Turmeric (provides a more ‘cheesy’ color)
  • Sea salt
  • Black pepper

What Else Could I Add to Butternut Squash Mac and Cheese?

• Vegan cheese: Boost the cheesy flavor of this butternut squash cheese sauce with your favorite vegan cheese, like a sharp cheddar or smoky cheese (like vegan smoked gouda).
• Onion: Boost the aromatic depth of the sauce with minced sauteed onion.
• Spice: Add chili/cayenne pepper or red pepper flakes for subtle heat.
• Nutmeg: A tiny pinch adds a subtle yet noticeable sauce complexity.
• Herbs: Enhance the flavor in the butternut squash pasta sauce/ vegan pumpkin pasta sauce by adding rosemary, sage, or thyme (fresh or dried).
• Parsley: To garnish with a little burst of fresh color and flavor.
• Crispy sage: Sauteed in a little dairy-free butter until crisp to garnish.
• Veggies: To mix into the vegan squash mac and cheese, such as spinach, corn, peas, sauteed mushrooms, broccoli or cauliflower, Brussels sprouts, etc.
• Nuts/seeds: Lightly toast walnuts, pecans, almonds, pine nuts, pepitas, or sunflower seeds as a garnish for crunch, protein, and heart-healthy fats.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Vegan Butternut Squash Mac and Cheese

Cook the Butternut Squash and Pasta

• First, peel and cut the butternut squash into 1-inch cubes and mince the garlic. Meanwhile, heat the oil in a large skillet over medium heat.
• Once hot, add the butternut squash and garlic to the pan and sauté for about 3 minutes.

For more flavor depth, sauté the butternut squash for longer until it browns and caramelizes on the edges more.

• Then, add the cashews, pour in the vegetable broth, and bring the mixture to a boil over high heat.
• Immediately reduce the heat to a simmer (medium-low), cover the pan, and simmer for about 15 minutes or until the squash and cashews are fork-tender.

• Meanwhile, cook the pasta according to its package directions (usually minus 1-2 minutes for al dente results). Reserve 1 cup of the pasta water when you drain it.

Blend and Assemble the Vegan Squash Mac and Cheese

Optionally, keep some of the broth/ pasta water to one side so you can adjust how thick or thin you wish the sauce to be.

• Taste the sauce and adjust any of the ingredients to your liking.

Storage Instructions

Store: Leave it to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.

Freeze: I prefer to freeze just the sauce rather than the assembled mac and cheese since pasta becomes mushy upon thawing. Freeze it in Ziplock’s for up to 3 months. It may become a little grainy upon thawing, but a few seconds in a blender should fix that.

Reheat: Reheat the vegan squash mac and cheese in a saucepan or a microwave (in 30-second intervals) until warm. You may need a splash of veg broth, water, or dairy-free milk to return it to the looser consistency.

Serving Suggestions

Enjoy a bowl of this creamy, decadent vegan squash mac and cheese alone, or make more of a meal with a side of:

• Garlic bread (or garlic naan), cornbread, crusty bread, etc.
• Sauteed spinach or kale
• Roasted vegetables – like broccoli, Brussels sprouts, green beans, tomatoes, etc.
• Salads – like a simple side salad or something Fall-related

FAQs

Could I replace the cashews?

It’s possible to make it nut-free with sunflower seeds or replace them with your favorite vegan cream (or canned coconut milk instead). However, the sauce won’t be as thick and decadent (unless you add some white beans or similar thickening ingredient).

Can I substitute the nutritional yeast?

Instead, you could use half the amount of mellow white miso or your favorite dairy-free meltable cheese, like a vegan sharp cheddar or even a smoky cheese (for extra flavor depth).

How to cube butternut squash?

I prefer to start by slicing off the top and bottom of the squash and then peeling it (with a vegetable peeler or sharp knife). Then, holding the squash upright, use a long, sharp knife to slice it in half lengthwise.

Use a spoon to scoop out the fleshy, seedy part, then chop the halves into 1-inch half-moon slices before dicing those into 1-inch pieces.

Recipe Notes and Tips

• Use raw cashews: They have a much milder flavor and blend really creamy.
• To save time: You could use pre-chopped butternut squash. If the chunks are too big, chop them down to size.
• Cook pasta until al dente: This ensures it doesn’t become overly mushy in the sauce.
• Don’t forget to save pasta water: This starchy water helps the sauce cling to pasta.
• Make enough for leftovers: Butternut squash mac and cheese will taste even better on day two after it has time for the flavors to all meld, so save some for leftovers.
• For baked squash mac and cheese: Transfer the assembled vegan mac to an oven-safe dish, optionally sprinkle with vegan cheese and/or panko breadcrumbs, and bake the casserole at 350F/175C for 15-20 minutes until golden brown and bubbly.
• To use leftover butternut squash cheese sauce: Use it to dip veggies and fries, within casseroles, over nachos, etc.

More Vegan Pasta Recipes

• Pasta with Chickpeas (Pasta e Ceci)
• One Pot Pasta in 20 minutes
• Roasted Red Pepper Pasta
• Vegan Lasagna Soup (One Pot Meal)
• Gnocchi with Sage Cream Sauce

Or browse through my list of 27 vegan pasta recipes you’ll love!

If you try this easy vegan butternut squash mac and cheese recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

Vegan Butternut Squash Mac & Cheese

Author: Michaela Vais

This vegan butternut squash mac and cheese is rich, creamy, cheesy, comforting, and ready in just 30 minutes! The recipe is soy-free, dairy-free, and optionally gluten-free!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, lunch

Cuisine American

Servings 4

Calories 492 kcal

Ingredients

 

1x2x3x

• 1 Tbsp avocado oil or olive oil
• 4 cups (600 g) butternut squash peeled & cubed (1-inch pieces)
• 2 cloves garlic roughly chopped
• 1/2 cup (75 g) cashews
• 1 cup (240 ml) low-sodium vegetable broth
• 10.6 oz dry (300 g) pasta of choice (gluten-free, if needed)
• 1 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3 Tbsp nutritional yeast (see notes)
• 1 tsp salt
• 1/2-1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• Black pepper to taste

Instructions

 

Cook the Butternut Squash and Pasta

• You can watch the video in the post for visual instructions.

  First, peel and cut the butternut squash into 1-inch cubes and mince the garlic. Meanwhile, heat the oil in a large skillet over medium heat.
• Once hot, add the butternut squash and garlic to the pan and sauté for about 3 minutes.

  For more flavor depth, sauté the butternut squash for longer until it browns and caramelizes on the edges more.
• Then, add the cashews, pour in the vegetable broth, and bring the mixture to a boil over high heat.
• Immediately reduce the heat to a simmer (medium-low), cover the pan, and simmer for about 15 minutes or until the squash and cashews are fork-tender.
• Meanwhile, cook the pasta according to its package directions (usually minus 1-2 minutes for al dente results). Reserve 1 cup of the pasta water when you drain it.

Blend and Assemble the Vegan Squash Mac and Cheese

• Pour the squash mixture into a high-speed blender and add the remaining ingredients (lemon juice, mustard, nutritional yeast, seasonings, and reserved pasta water).

  Optionally, keep some of the broth/ pasta water to one side so you can adjust how thick or thin you wish the sauce to be.
• Then blend until smooth and creamy, pausing to release steam from the machine and scrape down the sides of the blender as required.
• Taste the sauce and adjust any of the ingredients to your liking.
• Finally, pour the creamy butternut squash pasta sauce over the pasta and stir to combine- then serve and enjoy optionally with a sprinkle of vegan Parmesan cheese.

Notes

• Can I substitute the nutritional yeast? Instead, you could use half the amount of mellow white miso or your favorite dairy-free meltable cheese, like a vegan sharp cheddar or even a smoky cheese (for extra flavor depth).
• Use raw cashews: They have a much milder flavor and blend really creamy.
• To save time: You could use pre-chopped butternut squash. If the chunks are too big, chop them down to size.

Nutrition Facts

Vegan Butternut Squash Mac & Cheese

Amount per Serving

Calories

492

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

10

%

Sodium

 

608

mg

25

%

Potassium

 

902

mg

26

%

Carbohydrates

 

82

g

27

%

Fiber

 

8

g

32

%

Sugar

 

6

g

7

%

Protein

 

17

g

34

%

Vitamin A

 

15006

IU

300

%

Vitamin C

 

31

mg

38

%

Calcium

 

95

mg

10

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

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