Butternut Squash Mac and Cheese Recipe Vegan and Creamy

When the weather cools down and comfort food cravings hit, nothing beats a creamy, cheesy mac and cheese to warm the soul. But what if you’re vegan or simply looking to incorporate more plant-based meals into your routine?

Enter this delicious Butternut Squash Mac and Cheese recipe that’s entirely vegan, bursting with flavor, and irresistibly creamy without any dairy. The natural sweetness of roasted butternut squash combines perfectly with a savory, cheesy sauce made from cashews, nutritional yeast, and a hint of mustard for depth.

It’s the ultimate cozy dinner that the whole family will love, whether you’re vegan, lactose-intolerant, or just curious to try something new.

This recipe is not only comforting but also packed with nutrients and easy to customize. Plus, it’s a great way to sneak in a serving of veggies while enjoying one of the most beloved comfort foods around.

Ready to dive into a plant-based twist on a classic? Let’s get cooking!

Why You’ll Love This Recipe

Butternut Squash Mac and Cheese is a game-changer for several reasons. First, it’s naturally creamy thanks to the roasted butternut squash and soaked cashews, eliminating the need for any dairy.

The sauce is rich in flavor, with nutritional yeast adding a cheesy umami punch without overpowering the delicate sweetness of the squash. This dish is perfect for cozy nights in, meal prepping, or impressing guests with a vegan option that doesn’t compromise on taste.

It’s also versatile and allergen-friendly, avoiding common triggers like gluten (when using gluten-free pasta) and soy. Plus, the recipe is easy to make with simple kitchen staples and comes together in under an hour.

If you love comfort food but want to keep things healthy and plant-based, this recipe is your new favorite!

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 8 ounces elbow macaroni (use gluten-free if preferred)
• 1 cup raw cashews, soaked in hot water for at least 30 minutes
• 1/2 cup unsweetened almond milk (or any plant milk)
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color and subtle earthiness)
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Medium pot for boiling pasta
• Baking sheet for roasting squash
• High-speed blender or food processor
• Mixing bowl
• Colander
• Measuring cups and spoons
• Chef’s knife and cutting board
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel, seed, and cut the squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the baking sheet.
3. Roast the squash for 25-30 minutes until tender and slightly caramelized around the edges. Remove from oven and allow to cool slightly.
4. While the squash roasts, 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.
5. Drain the soaked cashews and transfer them to a high-speed blender. Add the roasted butternut squash, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic, turmeric, remaining olive oil, and a pinch of salt and pepper.
6. Blend until smooth and creamy. If the sauce is too thick, add more almond milk 1 tablespoon at a time until desired consistency is reached.
7. Combine the cooked pasta and butternut squash sauce in the pot or a large mixing bowl. Stir well to coat all the noodles evenly.
8. Heat the mac and cheese over low heat for 2-3 minutes to warm everything through, stirring gently.
9. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
10. Serve immediately garnished with chopped fresh parsley, if desired.

Tips & Variations

“For an extra crispy topping, sprinkle breadcrumbs mixed with nutritional yeast on top and bake at 375°F for 10 minutes.”

• Nut-free option: Substitute soaked sunflower seeds for cashews to keep it allergy-friendly.
• Add some greens: Stir in steamed kale or spinach for additional nutrients and color.
• Spiced up: Add a pinch of cayenne pepper or hot sauce for a subtle kick.
• Different pasta shapes: Try using shells, penne, or even gluten-free pasta varieties to change things up.
• Make it ahead: This mac and cheese reheats well in the oven or microwave. Add a splash of plant milk when reheating to keep it creamy.

Nutrition Facts

Serving Suggestions

This vegan butternut squash mac and cheese pairs beautifully with crisp, fresh salads like a kale Caesar or a tangy arugula and lemon salad. For a heartier meal, serve alongside roasted vegetables or a warm bowl of Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

You can also enjoy it with garlic bread or crispy oven-baked tofu for added protein.

For a fun twist, try topping your mac and cheese with sautéed mushrooms or caramelized onions. The possibilities are endless and all delicious!

Conclusion

This Vegan Butternut Squash Mac and Cheese is a perfect example of how plant-based ingredients can create a rich, satisfying comfort food that rivals the traditional dairy-based version. With wholesome ingredients like butternut squash, cashews, and nutritional yeast, you get a creamy texture and cheesy flavor that’s both nutritious and indulgent.

Whether you’re vegan or simply looking to add more vegetable-rich meals to your weekly rotation, this recipe is a keeper.

It’s easy to prepare, customizable to your taste, and ideal for cozy evenings or feeding a crowd. Don’t forget to check out other delicious recipes on the blog like our Lion’S Mane Mushroom Crumble Recipes or the refreshing Lemon Ricotta Pasta With Arugula Recipe to keep your plant-based cooking exciting and flavorful.

Happy cooking!

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