Butternut Mac and Cheese Recipe Vegan Made Easy and Creamy

Welcome to a delicious twist on a classic comfort food: Vegan Butternut Mac and Cheese. This recipe brings together the creamy, cheesy goodness we all love in mac and cheese, but with a plant-based makeover that’s perfect for vegans and anyone looking to enjoy a healthier, dairy-free option.

Using roasted butternut squash as the star ingredient, this dish offers a naturally sweet and velvety sauce that’s packed with nutrients and flavor. It’s not just tasty—it’s a wholesome, satisfying meal that can easily become a family favorite.

Whether you’re a seasoned vegan or simply exploring new ways to enjoy plant-based meals, this recipe is straightforward and approachable. Plus, it’s versatile enough to customize with your favorite herbs and spices.

So, grab your apron and get ready to create a mac and cheese dish that’s as comforting as it is nourishing!

Why You’ll Love This Recipe

This Vegan Butternut Mac and Cheese stands out for several reasons. First, it uses whole food ingredients like butternut squash and cashews to create a creamy sauce without relying on processed vegan cheese.

It’s naturally sweet, rich, and deeply satisfying.

It’s also incredibly easy to prepare, making it a perfect weeknight dinner or a crowd-pleaser for gatherings. The recipe is gluten-free if you choose gluten-free pasta, and it’s packed with vitamins A and C thanks to the butternut squash.

Finally, it’s a comforting dish that warms you from the inside out, perfect for chilly evenings or whenever you crave that classic mac and cheese feel without the dairy.

Ingredients

• 8 oz elbow macaroni (or pasta of choice, gluten-free if preferred)
• 2 cups peeled and cubed butternut squash
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon mustard powder
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 teaspoon turmeric (for color)

Equipment

• Large pot for boiling pasta
• Medium saucepan or steamer for butternut squash
• High-speed blender
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking dish (optional, if you want to bake the mac and cheese)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the butternut squash: While the pasta cooks, steam or boil the butternut squash cubes until tender, about 10-12 minutes. Drain and allow to cool slightly.
3. Soak the cashews: If you haven’t already, soak cashews in hot water for 20 minutes to soften. Drain before using.
4. Make the sauce: In a high-speed blender, combine the cooked butternut squash, soaked cashews, almond milk, nutritional yeast, olive oil, minced garlic, lemon juice, smoked paprika, onion powder, mustard powder, and turmeric if using. Blend until smooth and creamy, about 1-2 minutes.
5. Season: Taste the sauce and add salt and pepper to your preference. If the sauce is too thick, add a splash more almond milk to reach desired consistency.
6. Combine pasta and sauce: Return the cooked pasta to the pot or a large mixing bowl. Pour the butternut cheese sauce over the pasta and stir well to coat all the noodles evenly.
7. Optional baking step: For a baked mac and cheese, transfer the sauced pasta to a greased baking dish. Bake at 375°F (190°C) for 15-20 minutes until bubbly and slightly golden on top.
8. Serve: Garnish with fresh herbs like parsley or chives if desired, and serve warm.

Tips & Variations

For the creamiest sauce, use a high-speed blender to fully blend the cashews and squash.

• Nut-free option: Substitute soaked sunflower seeds for cashews if you have a nut allergy.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a little heat.
• Extra veggies: Stir in steamed broccoli or sautéed mushrooms for added nutrition and texture.
• Herbs and toppings: Fresh sage or thyme pairs wonderfully with the butternut flavor. Toasted breadcrumbs on top add a delightful crunch.
• Make it smoky: Add a drop of liquid smoke or smoked sea salt for a deeper, smoky flavor.

Nutrition Facts

Serving Suggestions

This Vegan Butternut Mac and Cheese is a hearty dish that pairs well with fresh green salads, roasted vegetables, or steamed greens like kale or spinach. For a complete meal, serve alongside garlic roasted Brussels sprouts or a tangy cucumber salad.

It also makes an excellent filling for a warm lunchbox or a potluck dish that’s sure to impress. If you want to keep things casual, enjoy it straight from the pot with some crusty bread on the side.

Looking for more plant-based comfort foods? Check out our Lemon Ricotta Pasta With Arugula Recipe for another creamy pasta delight, or try the savory Lion’S Mane Mushroom Crumble Recipes for a meaty mushroom twist.

For a wholesome side, the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food is a perfect complement to any vegan entrée.

Conclusion

Vegan Butternut Mac and Cheese is a fantastic way to enjoy a beloved comfort dish without compromising your dietary choices or health goals. Its creamy, cheesy texture crafted from wholesome ingredients like butternut squash and cashews makes it not only delicious but also nourishing.

This recipe is adaptable, easy to prepare, and perfect for any occasion—from cozy weeknight dinners to festive gatherings.

By embracing plant-based cooking, you open the door to vibrant flavors and new culinary adventures. We hope this recipe inspires you to explore more vegan dishes and share the joy of wholesome eating with your loved ones.

Happy cooking!

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