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Vegan Butternut Squash Mac and Cheese

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This Vegan Butternut Squash Mac and Cheese is creamy, cheesy, dairy, and nut-free! Great for meal prepping and freezer batching! 

I hear all the time that people want to make vegan or dairy-free mac and cheese but the results are just awful! I thought this would be the perfect time to share, especially with the holidays just around the corner, the best vegan mac and cheese I have ever tasted! 

close up of mac and cheese made with a vegan butternut squash cheese sauce topped with pepper

The best part about this mac and cheese is that it’s still super creamy and flavorful without using any type of cheese or dairy!

If you love different sauces but find it hard to find vegan-friendly recipes check out the ones below:

With butternut squash being the main ingredient, there are great health benefits too! These squash are full of vitamins and antioxidants which have anti-inflammatory properties! 

top view butternut squash mac and cheese in a black pot with a spatula

Ingredients for Vegan Butternut Squash Mac and Cheese

Butternut squash – We are going to be using roasted butternut squash, keep reading to find out how! 

Non-Dairy Milk – Be sure to choose non-flavored milk! 

Pasta – for extra protein you can try protein pasta or Banza Pasta 

Nutritional Yeast – This helps with texture and cheesy flavor, but also offers other nutrients! 

Other ingredients: extra virgin olive oil, onion powder, garlic powder, dijon mustard, lemon juice, parsley for garnish 

Kitchen Gadgets You Will Need:

For more of my favorites be sure to check out my Amazon Store or shop page on my blog!

close up of Vegan Butternut Squash Mac and Cheese with a green garnish on a white plate

What Does Butternut Squash Taste Like? 

When roasted it will almost remind you of pumpkin or a sweet potato because of the texture. It naturally has a little bit of a nutty flavor, but once it’s blended, it’s super creamy which is another reason it’s great to use in sauces and purees! 

How To Roast Butternut Squash 

Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes at 350 degrees or until the squash is golden brown and/or tender.

Can You Boil The Butternut Squash Instead of Roasting? 

Yes! Simply peel and dice your squash into cubes. Boil for 15 minutes, then drain and add to the food processor like the original instructions. 

Tips for Storing and Reheating Vegan Butternut Squash Mac and Cheese

  • Store it in a sealed container in the fridge for up to 4 days or freeze it. You can reheat this dish, but add some milk because the sauce will thicken. 
  • When freezing, use a Ziploc bag, mason jar, or a vacuum sealer (keeps the longest)

top view of Vegan Butternut Squash Mac and Cheese after cooking in a white bowl

I’m all over social media, but my fave is Instagram! So don’t forget to visit my profile and tag me anytime you make Hello Spoonful Recipes! I feature people all the time in my stories, so you may get lucky! 

Other Vegan Recipes You Will Love: 

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Vegan and Nut-Free Butternut Squash Mac and Cheese

top view of Vegan Butternut Squash Mac and Cheese after cooking in a white bowl

Vegan Butternut Squash Mac and Cheese

This Vegan Butternut Squash Mac and Cheese is creamy, cheesy, dairy, and nut-free! Great for meal prepping and freezer batching!
4.58 from 26 votes
Course Main Course, Side Dish
Cuisine American

Equipment

  • Baking sheet

Ingredients
  

  • 2 cups peeled and roasted butternut squash
  • ¼ cup non-flavored dairy-free milk
  • 1 tbsp  extra virgin olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp dijon mustard
  • 4 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 8 oz pasta of your choice
  • Fresh parsley for garnish optional

Instructions
 

How to roast a butternut squash

  • Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender.
  • Cook the pasta according to package directions.
  • While pasta is cooking, Place the roasted squash in a blender/food processor with the rest of the ingredients (except the pasta) and blend until smooth.
  • Strain your pasta, and place back in the pot. Pour the cheese mixture on top and stir until evenly coated.
  • Optional: garnish with some fresh parsley on top.

Notes

  • Store it in a sealed container in the fridge for up to 4 days or freeze it. You can reheat this dish, but add some milk because the sauce will thicken.
Tried this recipe?Let us know how it was!

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10 Comments

  1. 4 stars
    I just made and am enjoying this recipe!! Thanks for sharing, it’s great! The only problem I had was 1/4 cup of non-dairy milk was far too little liquid for my blender to process and was very thick. I ended up adding much more and the consistency was right.

    1. Of course! If you’re wanting to add them to the sauce you can add any of your favorite root veggies that you have steamed and then pureed. If you are wanting to add them separately at the end, broccoli or cauliflower would be a great addition!

  2. Elizabeth, this looks delish!! Oh gosh, FINALLY a recipe that doesn’t contain cashews! Not that I don’t like them but they are a bit high in calories for me personally and idk why they must be the first thing everyone jumps to for creamy consistency? With that said… I need to try this ASAP! Mmm ! Can’t wait to try it!! I think I may try it with spaghetti squash or Nasoya Pasta Zero!

  3. 5 stars
    This Mac and cheese is a great alternative for a nut based one. The taste was amazing. I added double the amount of plant milk to make the sauce a little less thick. Added broccoli as a side and was perfect for dinner.

  4. Can I use 2% cows milk? Would I use the same amount? I’m not vegan, just trying to use up my butternut squash!
    Thank you!

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