Why You’ll Love This Recipe

I love this recipe because I get an incredibly creamy sauce without using dairy. Butternut squash creates a naturally smooth base, while cashews add richness and nutritional yeast provides a savory, cheese-like flavor.

I also appreciate how approachable this recipe is. I can prepare the sauce while the pasta cooks, combine everything, and have a comforting meal ready without complicated techniques.

Another reason I keep this recipe in my rotation is how easy it is to customize. I can add vegetables, increase the seasonings, make it spicy, or bake it with a crunchy topping when I want something closer to classic baked mac and cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Elbow macaroni or other short pasta
Raw cashews
Nutritional yeast
Unsweetened plant-based milk
Garlic
Lemon juice
Dijon mustard
Onion powder
Garlic powder
Smoked paprika
Turmeric, optional
Olive oil
Salt
Black pepper
Pasta cooking water, as needed

Directions

I start by bringing a large pot of salted water to a boil. I cook the butternut squash until it is completely tender and easily pierced with a fork. I remove the squash and reserve some of the cooking liquid if I want to use it for thinning the sauce.

If my cashews are not already soft, I soak them in hot water while I prepare the remaining ingredients. I drain them well before blending.

I cook the macaroni according to the package directions until al dente. Before draining the pasta, I reserve some pasta cooking water so I can adjust the consistency of the sauce later.

For the sauce, I add the cooked butternut squash, drained cashews, nutritional yeast, plant-based milk, garlic, lemon juice, Dijon mustard, onion powder, garlic powder, smoked paprika, and a small amount of olive oil to a blender.

I blend everything until completely smooth and creamy. If the sauce is too thick, I gradually add plant-based milk or reserved pasta water until I reach the consistency I like.

I pour the sauce into a large saucepan and warm it gently over medium-low heat. I season it with salt and black pepper and taste it before making any final adjustments.

I add the drained pasta directly to the sauce and stir until every piece is evenly coated. I let everything cook together for another minute or two before serving the mac and cheese warm.

Servings and Timing

I usually prepare this Vegan Butternut Squash Mac and Cheese for about 4 to 6 servings. My total cooking time can vary slightly depending on the size of the squash cubes and the type of pasta I use.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 to 6

Variations

For a nut-free version, I leave out the cashews and use white beans, sunflower seeds, or additional butternut squash to give the sauce more body. I make sure any plant-based milk I use is also nut-free.

When I want a spicy mac and cheese, I add cayenne pepper, chili flakes, hot sauce, or a little diced jalapeño. I start with a small amount and increase it until I get the level of heat I want.

For extra vegetables, I mix in steamed broccoli, peas, spinach, kale, or roasted cauliflower. Broccoli is one of my favorite additions because its texture works particularly well with the creamy squash sauce.

I can also turn this into baked mac and cheese. After combining the pasta and sauce, I transfer everything to a baking dish, sprinkle breadcrumbs over the top, drizzle them lightly with olive oil, and bake until the topping is golden and crisp.

For extra smoky flavor, I increase the smoked paprika or add a small amount of chipotle powder. I find that smoky seasonings balance the natural sweetness of butternut squash particularly well.

Storage/Reheating

I store leftover Vegan Butternut Squash Mac and Cheese in an airtight container in the refrigerator for up to 4 days.

The sauce tends to thicken after refrigeration because the pasta continues absorbing moisture. When reheating it on the stovetop, I add a splash of plant-based milk or water and warm everything over medium-low heat, stirring frequently until creamy.

For individual portions, I reheat the pasta in the microwave in short intervals. I usually stir in a small amount of plant-based milk before reheating so the sauce becomes smooth again.

I can also freeze the butternut squash sauce separately for up to 3 months. I prefer freezing the sauce without the pasta because freshly cooked pasta gives me a better texture after the sauce has been thawed and reheated.

FAQs

Does butternut squash mac and cheese taste like traditional mac and cheese?

I find that it has its own flavor rather than tasting exactly like dairy-based mac and cheese. Nutritional yeast, mustard, garlic, and seasonings give me plenty of savory flavor, while butternut squash adds subtle sweetness and creaminess.

Can I make Vegan Butternut Squash Mac and Cheese without cashews?

Yes. I can leave out the cashews and replace them with white beans or soaked sunflower seeds, or simply use additional squash and reduce the liquid slightly. This is an easy way for me to make the recipe nut-free.

What plant-based milk works best?

I prefer unsweetened, neutral-tasting plant milk such as oat or soy milk. I avoid sweetened or strongly flavored varieties because they can change the savory flavor of the sauce.

Can I use frozen butternut squash?

Yes. I can use frozen cubed butternut squash to save preparation time. I cook it until very tender, drain any excess liquid, and use it in the sauce just as I would freshly cooked squash.

Can I make this recipe gluten-free?

Yes. I use my favorite gluten-free macaroni or another short gluten-free pasta. I also check the labels on ingredients such as Dijon mustard and nutritional yeast when I need to ensure every ingredient meets my dietary requirements.

Conclusion

Vegan Butternut Squash Mac and Cheese is a creamy and comforting meal I can prepare with simple plant-based ingredients. I love how butternut squash creates a silky golden sauce while nutritional yeast, cashews, mustard, and spices bring savory flavor to every bite.

Vegan Butternut Squash Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting dairy-free mac and cheese made with tender butternut squash, cashews, nutritional yeast, and savory seasonings. The silky golden sauce coats every piece of pasta for an easy and satisfying plant-based meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegan

Instructions

Bring a large pot of salted water to a boil. Add the butternut squash and cook until completely tender and easily pierced with a fork. Remove the squash and reserve some cooking liquid if desired for thinning the sauce.
If the cashews are not already soft, soak them in hot water while preparing the remaining ingredients, then drain well.
Cook the macaroni according to the package directions until al dente. Before draining, reserve some pasta cooking water.
Add the cooked butternut squash, drained cashews, nutritional yeast, plant-based milk, garlic, lemon juice, Dijon mustard, onion powder, garlic powder, smoked paprika, optional turmeric, and olive oil to a blender.
Blend until completely smooth and creamy. If the sauce is too thick, gradually add more plant-based milk or reserved pasta water until the desired consistency is reached.
Pour the sauce into a large saucepan and warm gently over medium-low heat. Season with salt and black pepper and adjust the seasonings to taste.
Add the drained pasta directly to the sauce and stir until every piece is evenly coated. Cook for another 1 to 2 minutes, adding a splash of pasta water or plant-based milk if needed.
Serve the Vegan Butternut Squash Mac and Cheese warm.

Notes

For a nut-free version, replace the cashews with white beans, soaked sunflower seeds, or additional butternut squash and use a nut-free plant-based milk.
For a spicy version, add cayenne pepper, chili flakes, hot sauce, or diced jalapeño to taste.
Steamed broccoli, peas, spinach, kale, or roasted cauliflower can be mixed into the pasta for extra vegetables.
For baked mac and cheese, transfer the sauced pasta to a baking dish, top with breadcrumbs and a light drizzle of olive oil, and bake until golden and crisp.
Increase the smoked paprika or add a small amount of chipotle powder for extra smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of plant-based milk or water when reheating to restore the creamy consistency.
The butternut squash sauce can be frozen separately from the pasta for up to 3 months.
Frozen cubed butternut squash can be used instead of fresh squash.
For a gluten-free version, use gluten-free pasta and verify that packaged ingredients meet your dietary requirements.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 8 g
Protein: 17 g
Cholesterol: 0 mg