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This vegan butternut squash mac and cheese is the ultra comfort food that comes together in about 30 minutes! Plus, it’s made without nuts, soy, dairy, and gluten.
If you grew up in America, Mac and cheese is pretty much the definition of childhood nostalgia.
Although I loved many home-cooked meals, I also deeply loved good ole’ Kraft mac and cheese. My favorite was the shaped pasta. For some reason, it tasted better than the regular macaroni noodles. And let’s not forget the glaringly neon orange cheese powder that you’d sprinkle over the cooked pasta and mix with milk and butter.
This vegan butternut mac and cheese is kind of like the grown-up version of that once beloved pasta with a healthier, seasonal twist. Its hue is naturally orange from the squash and the ingredients are really simple yet give it a complex flavor thanks to the addition of a few spices.
The best part? 95% of this recipe is made with capsule pantry ingredients.
Ingredients
- butternut squash
- plant milk – creaminess
- nutritional yeast – slightly cheesy, umami flavor
- dairy-free butter – richer/creamier mouthfeel since there’s very little fat from the plant milk
- lemon juice – tang and brightness
- dijon mustard – tang and helps to emulsify
- kosher salt – flavor
- onion powder – savory flavor
- smoked paprika – smoky, complex flavor
- garlic powder – umami
- nutmeg – used in traditional bechamel sauce (a French, dairy-based sauce) to elevate the overall flavor
- freshly cracked black pepper
How to Make Vegan Butternut Squash Mac and Cheese
Roast the squash. Peel the butternut squash and cut it into cubes until you have 2 cups. Rub with a little olive oil, salt, and pepper. Spread them out into a single layer on a lined baking sheet and roast until fork-tender, about 25 minutes.
Cook the pasta. When the squash is halfway done, cook the pasta according to package directions. Keep warm and set aside.
Make the butternut sauce. Add all the ingredients to a blender and blend until smooth and creamy. Taste, and add more salt, pepper, or lemon juice as needed.
Assemble mac and cheese. Add the butternut sauce to the pasta and stir to combine.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this vegan butternut squash mac and cheese using what you already have? Here are some ideas…
- No butternut squash? ➝ use another type of winter squash: acorn, pumpkin, kabocha, honeynut, etc.
- Nut-free? ➝ make sure to use a nut-free option such as oat milk (this is what I used)
- No nutritional yeast? ➝ because there are other flavorings, it can be omited
- No dairy-free butter? ➝ use extra virgin olive oil, avocado oil, or refined coconut oil instead
- No lemon juice? ➝ sub apple cider vinegar
- No nutmeg? ➝ leave it out
- Add-ons ➝ toasted breadcrumbs on top for a nice textural contrast or crumbled bacon (if not vegan)
Helpful Tips
How to prevent the sauce from drying out
Only add the sauce to the pasta noodles if you’re going to eat it right away otherwise the sauce gets dried out.
Not using kosher salt?
Start with 1/2 teaspoon and add more to taste. Check out my quick guide to cooking for more info.
More Pasta Recipes You’ll Love
Vegan Butternut Squash Mac and Cheese
Ingredients
- 1 pound pasta of choice
- 2 cups butternut squash, peeled and cubed
- ¾ cup plant-based milk of choice
- 2 tablespoons nutritional yeast
- 1 tablespoon dairy-free butter or substitute
- 1 tablespoon lemon juice or substitute
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon nutmeg
- freshly cracked black pepper, to taste
- parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F.
- Roast the squash. Peel the butternut squash and cut it into cubes until you have 2 cups. Rub with a little olive oil, salt, and pepper. Spread them out into a single layer on a lined baking sheet and roast until fork-tender, about 25 minutes.
- Cook the pasta. When the squash is halfway done, cook the pasta according to package directions. Keep warm and set aside.
- Make the butternut sauce. Add all the ingredients to a blender and blend until smooth and creamy. Taste, and add more salt, pepper, or lemon juice as needed.
- Assemble mac and cheese. Add the butternut sauce to the pasta and stir to combine.
- Makes nearly 2 cups of sauce.
Notes
- How to prevent the sauce from drying out. Only add the sauce to the pasta noodles if you’re going to eat it right away otherwise the sauce gets dried out.
- Not using kosher salt? Start with 1/2 teaspoon and add more to taste. Check out my quick guide to cooking for more info.
- How can you make this vegan butternut squash mac and cheese using what you already have? Here are some ideas…
- No butternut squash? ➝ use another type of winter squash: acorn, pumpkin, kabocha, honeynut, etc.
- Nut-free? ➝ make sure to use a nut-free option such as oat milk (this is what I used)
- No nutritional yeast? ➝ because there are other flavorings, it can be omited
- No dairy-free butter? ➝ use extra virgin olive oil, avocado oil, or refined coconut oil instead
- No lemon juice? ➝ sub apple cider vinegar
- No nutmeg? ➝ leave it out
- Add-ons ➝ toasted breadcrumbs on top for a nice textural contrast or crumbled bacon (if not vegan)
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