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    Home » Recipes » Savory » Vegan Butternut Squash Mac and Cheese

    Published: Mar 5, 2021 by Ansley Beutler

    Vegan Butternut Squash Mac and Cheese

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    Deliciously creamy vegan butternut squash mac and cheese! This recipe is kid-friendly, easy to make, and the perfect comfort food with a healthy twist. With a super thick and creamy sauce, you won't even know it's vegan and dairy-free.

    Scalloped bowl with mac and cheese and green herbs on a grey surface.

    Okay, this has been on my ‘make-a-healthier-version’ list for a while. Noodles covered in melted cheese — pure genius. To whomever discovered this creations, we all thank you.

    This plant based mac and cheese recipe looks and feels like the real deal but there is no cheese or dairy involved. We use a roasted butternut squash to get that thick consistency, some coconut milk to add creaminess, and nutritional yeast for that cheese factor!

    Jump to:
    • Ingredients and notes
    • Step by step directions
    • How to store
    • Recipe variations
    • Frequently Asked Questions
    • Recipe
    • Reviews

    Ingredients and notes

    Image of ingredients with labels on a white surface.
    • Grain-free pasta - The type of pasta is up to you. I used a chickpea pasta and it holds up well with the thick sauce. However, any type of pasta will work in this recipe.
    • Coconut milk - This ensures a creamy and thick consistency. Make sure you use full-fat coconut milk for optimal creaminess. Light coconut milk will work too but the "cheese" sauce won't be as creamy.
    • Nutritional yeast - Packs a serious "cheese" factor without the dairy. You can typically find this in most grocery stores in the spice aisle. If you aren't familiar with nutritional yeast, check out this post where I go into detail about its benefits.
    • Cashew butter - This is probably the most non-traditional ingredient but it adds the perfect hint of nuttiness to the sauce. Trust me, it's great! Any type of nut butter will work in this recipe.

    Step by step directions

    This vegan butternut squash mac and cheese recipe is super simple to make. You'll need a high-speed blender or food processor to make the sauce and a large pot for the pasta.

    Step 1 : Bake the butternut squash

    First, slice open the butternut squash down the long side and remove any seeds. Place it on a baking sheet with the flesh side up and bake in the oven for about an hour until it's soft in the middle. A great way to check if it's done is to see if the skin around the sides is beginning to warp.

    Let it cool slightly before measuring it out.

    • A butternut squash cut open on a baking sheet about to be baked.
    • Baked butternut squash cut open on a baking sheet.

    Step 2 : Prepare the noodles

    This step should be fairly straight-forward. While the butternut squash is cooling down, prepare the noodles according to the directions on the back of the box. This recipe calls for 2 boxes of pasta so make sure to use a large pot.

    Once the noodles are soft, strain them and place the pasta back in the pot.

    Black pot with pasta on a white surface with a spatula in the pot.

    Step 3 : Make the sauce

    To make the sauce, measure out three cups of the butternut squash and add it to a high-speed blender or food processor. Add the remaining sauce ingredients and blend. Scrape down the sides and continue to blend until smooth and creamy.

    Overhead view of cheese sauce in a blender with a spatula.

    Step 4 : Assemble

    Finally, pour the sauce over the noodles and stir until the noodles are coated. Top with a little sprinkle of sea salt and sage if desired. Serve while warm and enjoy!

    Pot of yellow mac and cheese with green herbs on a grey surface with a spatula.

    How to store

    This vegan butternut squash mac and cheese makes great leftovers! Allow it to cool down to room temperature before transferring it to an air-tight container. Store the container in the fridge for up to 5 days.

    When ready to eat, dish out a serving into a microwave safe bowl and heat it up in 15 second intervals, stirring in between, until warm.

    Mac and cheese in a scalloped bowl with herbs and fork on a grey surface.

    Recipe variations

    • Mix in extra veggies. Most cooked vegetables would be great in this vegan mac and cheese. I recommend trying sautéed mushrooms, roasted tomatoes, cooked broccoli, peas, or onions.
    • Top with bread crumbs. Once the sauce and noodles are well mixed, pour the mac and cheese into a baking dish. Top with bread crumbs and broil it in the oven for 3 - 5 minutes until toasted. This will create a delicious crispy top!
    • Add protein. To keep this recipe vegan, slice up a veggie burger and toss it into the pasta. Tofu chunks would work as well.
    • Top with additional herbs and spices. Some fresh Italian seasoning would work great in this recipe. If you like things spicy, add a sprinkle of red pepper flakes or cayenne pepper.
    Mac and cheese noodles in a bowl with sage and a fork on a blue surface.

    Frequently Asked Questions

    Can I substitute the nutritional yeast?

    While I don't recommend substituting the nutritional yeast as it provides some serious cheesy flavor, you can use a vegan cheese in its place. A cheddar would work best in this recipe.

    Can this recipe be made in the instapot?

    Yes, this can be made in the instant pot. Here is a great recipe which details how to make butternut squash mac and cheese in an instant pot. You can follow her directions and cook the pasta and butternut squash with stock or water in the pressure cooker. Then add the coconut milk, cashew butter, and spices and stir until well mixed.

    Can I make this recipe ahead of time.

    Yes, this recipe is very easy to make ahead of time and store. Refer to the section above labeled "how to store" for more details.

    Check out these other comforting dishes

    • Roasted Red Pepper Whipped Feta Pizza with an Oat Flour Crust
    • Southwest Quesadillas
    • Cozy Beanless Sweet Potato Turkey Chili


    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Vegan Butternut Squash Mac and Cheese

    Creamy, dreamy, and cheesy macaroni made with wholesome, natural ingredients!  Warm pasta noodles coated in a thick and flavorful sauce made with butternut squash, coconut milk, and more.  It’s the mac & cheese you’re childhood self always longed for.  
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: butternut squash mac and cheese, gluten-free mac and cheese, vegan butternut squash mac and cheese
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 Servings
    Calories: 395kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 1 medium butternut squash - about 3 cups of cooked squash
    • 1 cup full-fat coconut milk
    • ⅓ cup nutritional yeast
    • 1 teaspoon garlic powder
    • ½ teaspoon nutmeg
    • 3 tablespoon cashew butter
    • ½ teaspoon sea salt
    • 16 oz grain-free pasta of choice - I love this chickpea pasta

    Instructions

    • Preheat oven to 400 F. Cut your butternut squash in half lengthwise, pull the seeds out with a fork, place on a baking sheet with the flesh side up, and bake for 45 minutes to an hour until soft. Let cool
    • Cook pasta according to the directions on the back of your pasta box (I recommend using a large pot). Strain and set aside while you prepare the sauce.
    • Measure out 3 cups butternut squash and place in a food processor or high-powered blender. Add the coconut milk, nutritional yeast, garlic powder, nutmeg, cashew butter, and sea salt and blend for about 20 seconds. Scrape down the sides need be and continue to blend until creamy (this took me about 2 minutes).
    • Pour the sauce over the warm pasta and stir until coated. Serve pasta in individual bowls, garnish with a a sprinkle of sea salt and sage if desired.

    Notes

    Pasta options : Any type of pasta will work in this recipe. I found that chickpea pasta held up great with the thick sauce. Gluten-free or whole wheat will work as well.
    Coconut milk : Although full-fat coconut milk will provide the creamiest consistency, light coconut milk will also work.
    Storing : Allow the vegan butternut squash mac and cheese to cool down. Then transfer to an airtight container and store in the refrigerator for up to 5 days. When ready to eat, dish out a serving into a microwave safe bowl and heat it up in 15 second intervals, stirring in between, until warm.

    Nutrition

    Calories: 395kcal | Carbohydrates: 60g | Protein: 10g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 242mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 3mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Alexis Nullon says

      November 09, 2021 at 8:07 am

      5 stars
      I made this last night and I was blown away with how creamy it was. It was pretty easy too once you bake the squash. Definitely putting it in our family's rotation.

      Reply
      • Ansley Beutler says

        November 09, 2021 at 9:29 am

        Hi Alexis! Yay - that makes me so happy to hear! My daughter loves it too when we make it 🙂

        Reply

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