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    Home » Vegan Pasta » Vegan Butternut Squash Mac and Cheese

    Vegan Butternut Squash Mac and Cheese

    Published: Nov 25, 2020 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

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    Vegan Butternut Squash Mac & Cheese

    This vegan butternut squash mac and cheese is rich, creamy and super cheesy! It’s also so easy to make and the perfect comfort food.

    Vegan butternut squash mac and cheese with chopped parsley in a black bowl.

    This vegan butternut squash mac and cheese is everything you want it to be. Cheesy, saucy, creamy, rich and satisfying.

    And you will seriously not believe how cheesy this is! But oh my – it is.

    It’s also really quite simple to make. The hardest part is waiting for the butternut squash to roast in the oven. Once your butternut squash is roasted, it’s just a case of blending up your sauce, mixing it with your pasta and dinner is served.

    And of course if you love a good mac and cheese recipe then check out our classic baked vegan mac and cheese!

    Vegan butternut squash mac and cheese in a black bowl with chopped parsley.

    How To Make Vegan Butternut Squash Mac and Cheese

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Roast the butternut squash. Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well.
    • Spread it out evenly in a roasting pan or parchment lined baking tray and roast in the oven at 390°F (200°C) for 35 minutes.
    Step by step process photo collage of making roasted butternut squash.
    • Prepare your sauce. Add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Set aside.
    • Prepare your pasta. 15 minutes before the butternut is finished roasting, cook and drain your pasta.
    • Put it all together. When the butternut squash has roasted, add it to the blender jug on top of your cashew sauce. Add in another cup of vegetable stock and blend until you have a smooth sauce. Return the cooked pasta to the pot, pour over the sauce and gently toss it together until the pasta is well coated. Stir it over low to medium heat for a few minutes to gently warm everything together.
    • Serve. Serve it topped with fresh chopped parsley and ground black pepper.
    Step by step process photo collage of making vegan butternut squash mac and cheese.

    Ingredient Notes

    Raw Cashews. These make up the base of the sauce. If you have a cashew allergy then slivered or blanched almonds would also work. We did not soak them first as when they are first blended up there is quite a lot of liquid so it is an easy blend. But you know your blender best, if you think your blender will struggle, then soak them first. Place the cashews into a bowl, pour over hot water from the kettle and let them soak for 15 minutes, then drain and rinse.

    Nutritional Yeast. Creates some of the cheesy flavor. This is completely different to a regular yeast that you would use in baking bread. Nutritional yeast is a cheesy flavor bomb and it’s delicious. However, we do also create cheesy flavor here with the cashews and butternut squash so you can leave it out if it’s really hard to find where you are, or if you don’t like it.

    Dijon Mustard. This is one of our favorite ingredients to really bring out cheesy flavor! Regular prepared yellow mustard also works just fine.

    Pasta. We used macaroni pasta but elbow macaroni or penne or shells would also work great.

    Add Veggies. If you want to add some veggies in then green veggies like broccoli or peas would be a great addition, also cauliflower, roasted bell peppers, asparagus or zucchini. Just toss the cooked veggies with the pasta and sauce.

    Vegan butternut squash mac and cheese with parsley and black pepper in a black bowl.

    Recipe Q&A

    Can I adapt this recipe for gluten-free?

    You absolutely can, it’s super easy to do. All you have to do is use a gluten-free pasta and you’re done! The cheese part of this macaroni and cheese is already gluten-free.

    Can I turn this into a baked butternut squash mac and cheese? 

    You sure can. If you want to bake this, it would be divine! Instead of serving it right away, transfer it into a 9×13 baking dish, top with some vegan cheese or breadcrumbs and bake for 20 minutes at 390°F (200°C). 

    How to store it?

    Leftovers keep wonderfully in the fridge for 4-5 days and can be reheated in the microwave or on the stove. You can add in a dash of non-dairy milk when reheating if the sauce gets too thick.

    Can you freeze it?

    It’s freezer friendly for up to 3 months if you want to freeze it.

    Vegan butternut squash mac and cheese in a black bowl.

    More Delicious Vegan Dinners

    1. Vegan Alfredo Sauce
    2. Classic Baked Vegan Mac and Cheese
    3. Vegan Shepherd’s Pie
    4. The Best Vegan Lasagna
    5. Vegan Pasta Bake
    6. Vegan Stuffed Shells
    Forkful of butternut squash mac and cheese.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan butternut squash mac and cheese in black bowls.

    Vegan Butternut Squash Mac and Cheese

    This vegan butternut squash mac and cheese is rich, creamy and super cheesy! It’s also so easy to make and the perfect comfort food. 
    4.78 from 9 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 555kcal
    Author: Alison Andrews

    Ingredients

    Roasted Butternut Squash:

    • 5 cups Butternut Squash (750g) Peeled and Chopped
    • 1 Tablespoon Olive Oil
    • 1 Tablespoon Crushed Garlic
    • ½ teaspoon Smoked Paprika
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper
    • ¼ teaspoon Cayenne Pepper

    Cashew Cheese Sauce:

    • 1 cup Raw Cashews (150g)
    • 3 Tablespoons Nutritional Yeast
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • 1 Tablespoon Dijon Mustard
    • 1 Tablespoon Lemon Juice
    • 2 cups Vegetable Stock (480ml) Divided

    Pasta:

    • 16 ounces Macaroni Pasta (450g) Dry Weight

    Serving: 

    • Fresh Chopped Parsley
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 390°F (200°C). 
    • Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well. 
    • Spread it out evenly in a roasting pan or on a parchment lined baking tray and roast in the oven for 35 minutes until roasted. 
    • While butternut squash is roasting, add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Set aside. 
    • 15 minutes before the butternut is finished roasting, cook and drain your pasta. 
    • When the butternut squash has roasted, add it to the blender jug on top of your cashew cheese sauce. Add in the remaining cup of vegetable stock and blend until you have a smooth sauce.
    • Return the cooked pasta to the pot, pour over the sauce and gently toss it together until the pasta is well coated. Stir over low to medium heat for a few minutes to gently warm everything together. 
    • Serve topped with fresh chopped parsley and ground black pepper. 

    Video

    Notes

    1. Cashews: We did not soak them first as when they are first blended up there is quite a lot of liquid so it is an easy blend. But you know your blender best, if you think your blender will struggle, then soak them first. Place the cashews into a bowl, pour over hot water from the kettle and let them soak for 15 minutes, then drain and rinse. 
    2. Pasta: We used macaroni pasta but elbow macaroni or penne or shells would also work great. 
    3. Add veggies: If you want to add some veggies in then green veggies like broccoli or peas would be a great addition, also cauliflower, roasted bell peppers, asparagus or zucchini. Just toss the cooked veggies with the pasta and sauce. 
    4. Make It Gluten-Free: Just use a gluten-free pasta to make this meal gluten-free. 
    5. Storing and Freezing: Leftovers keep wonderfully in the fridge for 4-5 days and can be reheated in the microwave or on the stove. You can add in a dash of non-dairy milk when reheating if the sauce gets too thick. It’s also freezer friendly for up to 3 months if you want to freeze it.
    6. This recipe was first published in October 2017. The recipe has been updated with new photos and an improved and simplified recipe. 

    Nutrition

    Serving: 1Serve | Calories: 555kcal | Carbohydrates: 87.9g | Protein: 19.1g | Fat: 14.9g | Saturated Fat: 2.5g | Sodium: 433mg | Fiber: 8.5g | Sugar: 6.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Tommy says

      May 13, 2022 at 8:10 pm

      I was expecting legit Macncheese taste but it didn’t quite live up to the hype. I respect the whole food ingredients, texture, and color but taste wasn’t quite there.3 stars

      Reply
    2. Penny Deseve says

      January 05, 2022 at 2:59 pm

      I wasn’t too sure about this recipe but when it was ready, I was blown away! It was delicious! I did cover with some spiced breadcrumbs and baked it in the oven and my husband and I loved it!5 stars

      Reply
      • Alison Andrews says

        January 07, 2022 at 5:55 pm

        So glad you loved it Penny! Thanks so much for the amazing review.

        Reply
    3. Kanetta Shaw says

      October 09, 2021 at 8:56 pm

      This was amazing, I have really struggled with giving up cheese, this may not be “real” Mac n Cheese but it was sooo satisfying! I have found my replacement recipe! Thank you, I did a happy dance when I tasted it!lol!So delish!

      Reply
      • Alison Andrews says

        October 10, 2021 at 10:17 am

        Awesome Kanetta! Thanks so much for the great comment!

        Reply
    4. Maureen says

      March 12, 2021 at 4:32 pm

      Hi there. I’d like to make this for dinner. Do I have to soak cashews first?

      Reply
      • Alison Andrews says

        March 13, 2021 at 11:30 am

        You don’t have to soak them first unless you know your blender will really struggle. When you first blend the cashews there is a lot of liquid so it’s usually an easy blend. However, you know your blender and if you think a quick soak is necessary then you can do so, just place them in a bowl, pour over hot water from the kettle and let them soak for 15 minutes.

        Reply
    5. Charles says

      November 26, 2020 at 1:25 pm

      Do you have any tips on cutting/peeling butternut squashes because it’s like a workout just to get it down to cubes!

      Reply
      • Alison Andrews says

        November 27, 2020 at 12:10 pm

        Trim both ends off so they’re flat, then slice the butternut squash in half in the center, so that both halves have flat ends so they can stand upright without wobbling. Then use a sharp knife to slice down the sides and shave the skin off. When all the skin is removed, slice each half in half again. Use a spoon to scrape out seeds. Lie them down on the flat sides, not the curved sides so that it’s stable and then you can easily cut into cubes or semi circles or whatever you need. Hope that makes sense!

        Reply
      • Self Preserving Cook says

        January 05, 2022 at 5:39 am

        Save your fingers! Don’t. Roast the squash way whole or after cutting in half. If you want cubes, take it out to cool once a fork can be inserted. Then you can cube, slice or peel easily and put it back in the oven. Since the recipe is for liquid, you could also just roast it completely – just takes a bit more time than cubes. Nearly lost a finger once, now I always pre-roast my hard squash.

        Reply
    6. Susan Ottwell says

      November 25, 2020 at 5:29 pm

      I usually use sunflower seeds for my cheeses, cashews are very expensive here. Sometimes I also use strained oat milk.

      Reply
    7. VIcki says

      November 16, 2020 at 1:01 am

      I finally found a delicious vegan mac and cheese recipe. I’ve tried a few others and they have been bland but not this one. The squash really adds a flavorful and nutritious element. I baked the squash instead of dicing it just because it is much easier and I’m always afraid I’m going to lose a finger peeling squash. I didn’t need to blend it after because it was already soft. Just mixed it in with the cashew sauce and was done. Very good recipe!5 stars

      Reply
      • Alison Andrews says

        November 16, 2020 at 11:11 am

        Thanks Vicki! So glad you enjoyed it.

        Reply
    8. JAMIE K YOUNGSMITH says

      October 20, 2020 at 3:56 pm

      My husband gave the Butternut Squash Mac & Cheese recipe the greatest compliment. (Breakfast is his favorite meal of the day.) “The greatest compliment I can give a dish is having it for breakfast!” As for me, the BSMC recipe was very moist like bechamel mac & cheese:)5 stars

      Reply
      • Alison Andrews says

        October 21, 2020 at 9:48 am

        Awesome! Thanks so much Jamie!

        Reply
    9. Shannon says

      July 29, 2020 at 4:41 pm

      I have not made this yet but i am giving it 5 stars because I have tried other recipes on your site and they are so good. I have a question about the squash thou. Can I use frozen butternut squash? If so how would I do it? I hope you can advise me as am craving baked mac and cheese! Thank you so much!!5 stars

      Reply
      • Alison Andrews says

        July 30, 2020 at 9:45 am

        Hi Shannon, if you’re craving a baked mac and cheese then I think our classic baked mac and cheese recipe would be right up your street. If you want to make this one though then I think frozen butternut squash would also work fine. 🙂

        Reply
        • Shannon says

          August 02, 2020 at 2:53 pm

          Thank you for replying!! I have some frozen pureed squash in my freezer! I just need to get a few things then i am making this! I will check out your other mac and cheese also

          Reply
    10. Joan Clarke says

      October 25, 2018 at 2:29 am

      I spent two weeks with my niece and her family who are vegetarian and I enjoyed the food and never missed the meat. I have done some vegetarian meals at home but decided to go to a plant based diet fully. I went to the internet for recipes and came across your site. I sent for your book and this is the first recipe I tried and it is absolutely delicious and easy to make. I did not put on the Topping this time but it was still great. One thing though my immersion blender was not making it smooth so I just scooped it into my blender and all was well. Thank you so much

      Reply
      • Alison Andrews says

        October 25, 2018 at 11:37 am

        Hi Joan! So awesome to hear you are enjoying a plant based diet! And so glad you liked this recipe, thanks for posting! 🙂

        Reply
    11. Mindy says

      June 21, 2018 at 4:35 pm

      Made this as a treat and it was delicious I added broccoli to.5 stars

      Reply
      • Alison Andrews says

        June 21, 2018 at 4:50 pm

        Oh awesome, adding broccoli would be great for this! Thanks so much for sharing! 🙂

        Reply
    12. Anna Andrews says

      October 21, 2017 at 11:01 am

      Amazing and fabulously cheesy mac and cheese!5 stars

      Reply
    13. Jennifer Bliss says

      October 19, 2017 at 8:33 pm

      Looks incredible! OMG!

      Reply
      • Alison Andrews says

        October 20, 2017 at 7:43 am

        Thanks! It tastes amazing too! 🙂

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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