This Butternut Squash Mac and Cheese is super creamy, totally dairy-free, and loaded with flavor.
It’s one of those cozy, feel-good meals that hits just right — especially when you’re craving comfort food but want to keep it plant-based.
The squash makes the sauce naturally sweet and creamy, and it’s packed with hidden veggies without tasting “healthy” in a boring way.
Why I Love This Recipe
The first time I made this, I was trying to get more veggies into my meals without sacrificing flavor — and this was a winner right away. It’s rich, cheesy (without cheese), and you can whip it up with simple pantry staples. Plus, it’s budget-friendly and easy to make in big batches.
- Super creamy and comforting
- Nutrient-packed from the squash and cashews
- No fancy ingredients, all pantry-friendly
- Comes together fast, great for weeknights
- Leftovers reheat like a dream
Makes: 4 servings
Cook Time: 35 minutes
What You’ll Need
- 2 cups butternut squash, peeled and cubed
- 1/2 cup raw cashews
- 2 cups elbow macaroni (or shells)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup unsweetened plant milk (like almond or oat)
- 1 tbsp olive oil
- Optional: 1/4 cup breadcrumbs for topping
Ingredients
Pro Tips
- Soak the cashews in hot water for 10 minutes if you don’t have a high-powered blender
- Use frozen cubed squash to save prep time — no need to thaw
- Add a splash more plant milk if the sauce gets too thick
- Toast your breadcrumbs in a little olive oil for extra crunch on top
- Use shell pasta to really hold onto that creamy sauce
Tools Required
- Medium pot
- Strainer
- High-speed blender
- Large saucepan or skillet
- Spoon or spatula
- Serving bowl
Substitutions and Variations
- Swap cashews with sunflower seeds for a nut-free version
- Use any plant milk you like — just make sure it’s unsweetened
- Add sautéed kale or spinach for a green twist
- Stir in a little miso paste or mustard for a deeper flavor
- Use gluten-free pasta if needed
Make Ahead Tips
- You can make the sauce ahead and store it in the fridge for up to 3 days
- Cook the pasta just before serving so it doesn’t get soggy
- The whole dish reheats beautifully in a skillet with a splash of plant milk
Instructions
Step 1: Boil the Squash and Cashews
In a medium pot, add 2 cups peeled and cubed butternut squash and 1/2 cup raw cashews. Cover with water and bring to a boil. Cook for 10-12 minutes until squash is fork-tender.
Step 2: Cook the Pasta
In another pot, cook 2 cups elbow macaroni (or shells) in salted water according to package directions. Drain and set aside.
Step 3: Blend the Sauce
Drain the cooked squash and cashews, then transfer to a blender. Add 1/4 cup nutritional yeast, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, 3/4 cup unsweetened plant milk, and 1 tbsp olive oil. Blend until super smooth and creamy.
Step 4: Combine Pasta and Sauce
In a large saucepan, pour the blended sauce over the cooked pasta. Stir over medium-low heat until everything is heated through and the sauce coats the noodles.
Step 5: Optional Breadcrumb Topping
If using, toast 1/4 cup breadcrumbs in a small pan with a drizzle of olive oil until golden and sprinkle over the mac and cheese just before serving.
Step 6: Serve It Up
Spoon the mac and cheese into a serving bowl, top with toasted breadcrumbs if using, and crack some extra black pepper on top if you like. Serve warm!
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of plant milk to loosen up the sauce. You can also microwave it, but the stovetop gives the best texture.
Macros Information (Per Serving)
- Calories: 410
- Protein: 13g
- Fat: 15g
- Carbs: 55g
- Fiber: 5g
- Sugar: 5g
Why This Recipe Works (Quick Science)
The butternut squash brings natural sweetness and a creamy base when blended, while the cashews add fat and thickness. Nutritional yeast gives that classic “cheesy” flavor without dairy. When blended together, the starch in the squash helps emulsify everything into a smooth, clingy sauce.
Common Mistakes
- Not cooking the squash enough — undercooked squash won’t blend smooth
- Forgetting to soak cashews if using a standard blender
- Using sweetened plant milk — it throws off the flavor
- Skipping salt — this sauce needs salt to bring everything together
- Overcooking the pasta — it will get mushy when mixed with sauce
What to Serve With
- Garlic roasted broccoli
- Simple side salad with lemon vinaigrette
- Vegan sausage or plant-based nuggets
- Roasted brussels sprouts
- Warm crusty bread
FAQ
Can I freeze the sauce?
Yes! Just cool it first and freeze in an airtight container for up to 2 months.
Can I use pre-cut squash?
Absolutely. Frozen cubed squash works great and cuts down prep time.
Do I need a high-speed blender?
It helps, but if you soak the cashews in hot water for 10-15 minutes, a regular blender works too.
Can I use pumpkin instead of squash?
Yes! It’ll be a little less sweet and a bit earthier, but still delicious.
Is this recipe gluten-free?
Not as written, but just use gluten-free pasta to make it work for you.
Ready to Try It?
I hope you give this vegan Butternut Squash Mac and Cheese a go — it’s warm, creamy, and comforting in the best way. Leave a comment below and let me know how it turned out, or if you have any questions. I’d love to hear how you make it your own!