Vegan Butternut Squash Mac & Cheese
This vegan Butternut Squash Mac and cheese with smoky flavor is ultra creamy and delicious. With only 10 ingredients and ready in about 30 minutes, it’s quick and easy comfort food!
I had the pleasure of whipping up this butternut squash mac and cheese today, and it was a huge hit with everyone – loved by kids and adults! Smoky, ultra-creamy, and surprisingly simple, it’s a delicious fall-flavored twist on our fan-favorite Vegan Baked Mac & Cheese.
Why We Love This Recipe!
- Naturally creamy & cheesy – Made with roasted butternut squash, soaked raw cashews, nutritional yeast, smoked paprika, and pantry staples for that rich, velvety sauce without a drop of dairy.
- 100% plant-based & wholesome – Packed with hidden veggies for a healthier comfort-food that’s both hearty and satisfying.
- Super easy & customizable – It comes together quickly with flexible options so you can adjust it to your BEST butternut squash mac and cheese.
- Make-ahead with ease – Can be made in advance. Leftovers taste even better the next day (if there are any!) and are freezer-friendly, too.
This fall-inspired mac is cozy, nourishing, and guaranteed to become a new family staple!
Ingredients You’ll Need
In this recipe, tender-cooked butternut squash is blended with soaked cashews and warm spices to create a silky, creamy vegan cheese sauce tossed with cooked pasta for a warm, comforting side dish or main course.
Here’s everything you’ll need, plus tips and ideas for substitutions.
- Butternut Squash: Fresh butternut squash (roasted or boiled until tender) or canned pureé both work great. For a quick swap, canned pumpkin purée is an excellent substitute with similar sweetness and texture.
- Pasta – Use your favorite shape – regular, whole wheat, or gluten-free. Smaller varieties like elbows, shells, penne, or rotini hold the sauce best for classic mac and cheese vibes, but any pasta will do!
- Cashews – Raw cashews only—they blend into a neutral, ultra-creamy base without any bitterness. Yes, they’re a bit pricey, but a one-pound bag costs about the same as a pound of dairy cheese and makes the BEST velvety sauce. Buy in bulk when possible (many stores have sales)!
- Garlic – Fresh is ideal, but if you’re out, substitute 1 teaspoon garlic powder – no problem!
- Dijon – Adds a subtle tangy depth that enhances the “cheesy” flavor. Feel free to add a bit more for extra zing, or swap in mellow white miso for rich umami (a great vegan secret weapon).
- Nutritional Yeast – This is the cheesy, nutty powerhouse that makes the sauce taste authentically mac-and-cheese-like – plus it’s packed with nutrients! If you don’t have it or aren’t a fan, you can omit it; the butternut squash and cashews still deliver a delicious, creamy result.
- Smoked Paprika – Brings warm, complex smokiness that enhances the whole dish. For a spicy kick, add a dash (or two) of cayenne.
- Onion Powder – Provides a savory backbone—simple but essential for depth.
- Lemon – Fresh lemon juice brightens and balances the richness as the acid in the sauce. No lemon? 1 teaspoon of apple cider vinegar works just as well.
- Salt & Pepper – Don’t hold back – generous seasoning is key! Salt mimics the savoriness of traditional cheese, bringing all the flavors to life. Taste and adjust as you go.
How To Make Vegan Butternut Squash Mac & Cheese
It starts with making the butternut squash cheese sauce, which is super easy and requires a few simple steps:
- Soak cashews. They should be soaked in hot water, even for just 10 minutes. Soaking helps soften them so they blend up ultra-creamy. And if you’re sensitive to cashews, soak them for at least 2 hours in cool water to release the enzymes that cause digestive issues.
- Cook the butternut squash. The recipe card includes instructions for stovetop, microwave, or oven use. Using canned butternut squash makes it even easier.
- Puree. Add cashews, cooked butternut squash, nutritional yeast, garlic, dijon, onion powder, smoked paprika, lemon, salt, and pepper to the cup/bowl of your blender or food processor. Process until creamy. Taste for seasoning.
- Not too thick, not too thin: You don’t want the sauce to be too thick or too thin. You want it just thick enough to have a nice cling when a spoon is dipped and removed. The sauce will thicken once it’s combined with the pasta. Do your best! :)
Once the sauce is done, there is just one more step before assembly!
- Cook your pasta.
- Add the cheese sauce on top and mix well to coat each and every piece of pasta.
Enjoy as is, or take it to the next step…
Baked Butternut Squash Mac and Cheese
You can oven-bake in individual casseroles (or a big one), adding a panko or breadcrumb topping that bakes up crunchy and delicious. To do this:
- Combine panko or breadcrumbs and oil in a small bowl, mixing well. Sprinkle over the mac and cheese and bake in the oven at 350 degrees for 15 – 20 minutes, or until the top is nicely golden (last photo). You can also put it under the broiler to crisp up; it takes about 5 minutes.
And that’s it, now you can relax and enjoy!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the fridge, covered, for 4 – 5 days. This is great for meal prep, too!
- Freezer: To store longer, mac and cheese will last 2 – 3 months in the freezer, stored in multi-use freezer-safe containers (affiliate link) or freezer-friendly zip-lock bags.
- Reheat: Warm on the stovetop, adding a splash of unsweetened plain non-dairy milk or water, until warmed through. Or microwave, adding a splash of unsweetened plain plant milk, and heating in 30-second intervals, stirring after each interval until warmed through.
Can I Make Butternut Squash Mac + Cheese Ahead?
Absolutely! This is a great make-ahead dish for busy weeknights or holiday prep! You can prepare it 1 to 2 days in advance, but for the creamiest results, keep the cooked pasta and butternut squash cheese sauce separate until you’re ready to combine and bake (or serve stovetop-style).
Mixing everything too early can cause the pasta to absorb too much sauce, leading to a drier texture. Store the cooled sauce in an airtight container in the fridge, and keep the cooked pasta (tossed lightly with a bit of oil to prevent sticking) in its own container.
When ready to enjoy: Gently reheat the sauce (add a splash of plant milk or reserved pasta water if it’s thickened), stir in the pasta, then bake according to your recipe directions (or warm on the stovetop until bubbly and hot). Leftovers reheat beautifully too – add a little extra liquid as needed!
More Comfort-Food Recipes!
- Butternut Squash Stuffed Shells
- Roasted Butternut Squash Salad
- Vegan Mac and Cheese with Peas
- Vegetable Lasagna
- Butternut Squash + Black Bean Chili
- See all Vegan Comfort Food Recipes!
If you make this butternut squash recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Print
VEGAN BUTTERNUT SQUASH MAC & CHEESE
- Total Time: 30 minutes
- Yield: Serves 6
Description
A delicious fall-inspired mac and cheese made with butternut squash, cashews, nutritional yeast, smoked paprika, and a few other everyday pantry staples. It’s cozy, nourishing, and guaranteed to become a new family staple!
Ingredients
- 3 cups butternut squash (about 12 oz), peeled, seeds removed and cubed or 1 can (14oz)
- 12 – 16 oz. pasta (elbow, shells, penne, ect.)
- 1 cup raw cashews
- 2 – 4 tablespoons nutritional yeast (see notes), to taste
- 2 cloves garlic
- 1 teaspoon dijon
- 1 teaspoon onion powder
- 1/ 2 – 1 teaspoon smoked paprika, to taste
- 1 small lemon, juice of (or 1 tsp. apple cider vinegar)
- 2 cups water, vegetable broth, or combo, plus more as needed
- mineral salt & pepper, to taste
Optional for baking:
- 1/2 cup panko or breadcrumbs
- 1 – 2 tablespoons oil
Instructions
Cook the butternut squash:
- Oven: Preheat oven to 400. Line a baking sheet with parchment paper, foil, or a silicone mat. Add the butternut squash and drizzle with a tiny bit of oil, tossing well to coat. Spread squash acroos baking sheet and cook in the oven for 30 minutes, or until fork-tender.
- Stovetop: In a pot, add 2 – 3 cups of water and butternut squash, bring to a boil, reduce the heat to medium-low, and simmer for 20 minutes. Drain water.
- Microwave: Place butternut squash in a microwave-safe bowl, add 1/2 cup of water, place a small plate over the bowl, and heat for 5 minutes on high. Carefully lift the plate and check if the squash is ready, or cook for 1 – 2 more minutes, until fork-tender. Drain water.
Soak the cashews:
- Quick soak: Cover cashews with hot, not boiling, water and let soak for 10 minutes.
- Long soak: Cover cashews with cool water and let soak for 2 – 3 hours.
Cook the pasta: Cook the pasta according to package directions.
Make butternut squash cheese: In a blender, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, 1/2 teaspoon salt, and a few grinds of fresh cracked pepper. Add 1 1/2 cups of water and blend until creamy. Add more water as needed to thin to the desired consistency. You don’t want it too thick, as it will thicken as it sets. The sauce just needs to cling, so use your best judgment on how much extra water to add.
Assemble mac & cheese: Add the butternut squash cheese sauce to the pasta and stir to combine. Heat over low to warm through, if needed. Serve as is or bake as noted below.
Oven-baked mac & cheese: Toss 1/2 cup of panko or bread crumbs with 1 – 2 tablespoons of olive oil. Sprinkle the mixture over the top of the mac and cheese, place in a preheated oven set to 350 degrees, uncovered, for 15 – 20 minutes, or until the top turns golden. Or put it a few inches under the broiler until the top is crispy, about 5 minutes.
Serves 6
Store: Leftovers can be kept in the refrigerator for 4 – 5 days in a covered container. It’s also freezer-friendly and can be stored in freezer-safe containers for up to 2 – 3 months. Let thaw before reheating.
Notes
Nutritional yeast: Since this is an acquired taste, feel free to omit. Or simply adjust the amount to suit your taste, start small, and add more as desired.
Reheat: Warm on the stovetop, with a splash of unsweetened plain non-dairy milk or water, until warmed through. Microwave in 30-second intervals, stirring after each interval, until warmed through. Add a splash of unsweetened plain plant milk as needed to reconstitute the cheese.
Make-ahead: Assemble this one or two days ahead, but keep the cooked pasta and cheese sauce separate until ready to bake; otherwise, you may end up with a dry mac and cheese. When ready to bake, combine the pasta and sauce, then cook as directed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Entree, Pasta
- Method: Boil, Puree
- Cuisine: Vegan, American
FOLLOW TSV on Facebook, Instagram, Pinterest, YouTube, or subscribe (email) for more recipes and inspiration! ♥︎
I’ve made it twice! So tasty and versatile. I like using fried onions as a topping. I played around with the recipe, added a tsp of miso and a half tsp citric acid for tang. It’s delicious in its original form tho! Thanks for the recipe!