This Vegan Butternut Squash Mac and Cheese is creamy, cheesy, dairy free, 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 and dairy free mac and cheese I have ever tasted!
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 in this dairy free mac and cheese, there are great health benefits too!
These squash are full of vitamins and antioxidants which have anti-inflammatory properties!
Ingredients for Dairy Free 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:
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 for Dairy Free Mac and Cheese
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)
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Other Vegan Recipes You Will Love:
Frequently asked questions:
What is the best milk for vegan mac and cheese?
Any plant milk will work well in vegan mac and cheese as long as it has a neutral flavor. Be wary of sweetened plan milk or flavored milk such as vanilla or coconut.
What to serve with butternut squash mac and cheese?
This vegan mac and cheese pairs well with your favorite salad, roasted vegetables, air fryer tofu, or your favorite plant based burger.
Is mac and cheese an entree or side dish?
Vegan mac and cheese can be either a side dish or a main meal! This recipe includes butternut squash to level it up and mac it veggie packed.
Vegan Butternut Squash Mac and Cheese
- Baking sheet
- 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
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.
- 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.