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This creamy, ‘cheesy’ vegan butternut squash mac and cheese is an easy, crowd-pleasing comfort food. It’s dairy-free, nut-free, and soy-free, made with simple pantry staples, and ready in under an hour!
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It has all the creamy, ‘cheesy’ comfort of my classic vegan mac and cheese originally created by Margaret Chapman, with the sweet and savory flavor of butternut squash and an extra dose of nutrients mixed right into the sauce.
It makes a perfect meatless dinner or a side for your vegan Thanksgiving dinner, and the leftovers are wonderful. You may also enjoy butternut squash and roasted veggie pasta, vegan baked mac and cheese, and baked potato mac n’ cheese, or turn your box of mac n cheese into a meal.
Quick Glance
- Recipe Name: Vegan Butternut Squash Mac and Cheese
- Why You’ll Love It: Creamy, ‘cheesy’, and comforting, with hidden veggies and no dairy, nuts, or soy.
- Time and Difficulty: 15 minutes of prep and 35 minutes of cooking, easy.
- Main Ingredients: Butternut squash, nutritional yeast, pasta, plant-based milk, vegan butter, flour, onion, and Dijon mustard.
- Method: Simmer and blend the squash into a sauce base, make a quick roux, then stir it all together with pasta.
- Texture and Flavor: Silky and rich, savory and slightly sweet, with a nutty, cheesy flavor.
- Quick Tip: Taste the sauce before adding the pasta and adjust the salt and seasonings.
Table of Contents
- What Makes This Butternut Squash Mac and Cheese So Good
- Butternut Squash Mac and Cheese Ingredients
- Recipe Variations and Add-Ins
- How to Make Vegan Butternut Squash Mac and Cheese
- Toni’s Recipe Tips
- What to Serve with Butternut Squash Mac and Cheese
- Make Ahead and Storage
- Butternut Squash Mac and Cheese FAQs
- More Veggie Pasta Recipes
- Vegan Butternut Squash Mac and Cheese Recipe
What Makes This Butternut Squash Mac and Cheese So Good
Unlike many vegan butternut mac and cheese recipes, this one has no cashews, soy, or store-bought vegan cheese. A simple flour roux, creamy plant-based milk, nutritional yeast, Dijon mustard, onion, and plenty of butternut squash make a subtly sweet, savory, ‘cheesy’ sauce.
- Dairy-free, nut-free, and soy-free: Great for friends and family who avoid dairy, nuts, or soy.
- Hidden veggies: Butternut squash is blended right into the sauce.
- Budget-friendly: It uses inexpensive pantry staples and one squash.
- Stovetop or baked: Enjoy it creamy from the pan, or bake it with a crispy topping.
- Great leftovers: It tastes even better on day two.
- Reader-loved: It has a 5-star rating from 34 readers.
Butternut Squash Mac and Cheese Ingredients
You only need a handful of simple, budget-friendly ingredients. You’ll find the full amounts in the recipe card below.
- Butternut squash: Peeled and chopped. Pre-chopped fresh squash saves prep time.
- Vegetable broth: Helps blend the squash into a smooth sauce base.
- Nutritional yeast: Gives the sauce its nutty, cheesy flavor. The recipe uses 1 cup, so taste the sauce and add more if you like it extra cheesy.
- Onion: A little white onion adds savory depth.
- Dijon mustard: Adds a gentle tang, like real cheese.
- Pasta: Elbow macaroni is classic, but any short pasta works.
- Vegan butter and flour: They make a roux, which thickens the sauce.
- Plant-based milk: Use an unsweetened, unflavored kind.
- Seasonings: Salt, pepper, red pepper flakes, and garlic, all to taste.
Recipe Variations and Add-Ins
- Lemon juice: A squeeze of lemon juice (or white wine or apple cider vinegar) adds a cheesy tang.
- Soaked cashews: For an extra creamy sauce, boil and blend 1/2 to 1 cup of raw unsalted cashews with the squash.
- Seasonings: Add smoked paprika, a pinch of nutmeg (highly recommended!), or herbs like crispy pan-fried sage, rosemary, or thyme.
- Other squash: One reader made the sauce with acorn squash and loved it.
- Other veggies for the sauce: Blend in about 1/2 cup of cooked carrot, potato, or parsnip for even more hidden veggies.
- Vegetables to mix in: Peas, corn, spinach, kale, leeks, sauteed mushrooms, broccoli, cauliflower, or zucchini.
- Protein: Top it with air fryer chickpeas, crispy pan-fried tofu, or vegan sausage.
- Crunchy topping: Sprinkle with regular, panko, or gluten-free bread crumbs and broil, or add toasted walnuts, almonds, pine nuts, or pepitas.
How to Make Vegan Butternut Squash Mac and Cheese
Step 1: Cook the squash. Bring a large pot of water (or broth, for more flavor) to a boil. Add the butternut squash and simmer for 10 to 15 minutes, until tender, then drain.
Step 2: Blend the sauce base. Add the cooked squash to a food processor with the broth, nutritional yeast, onion, and mustard. Blend until smooth and creamy.
Step 3: Cook the pasta. Cook the pasta according to the package instructions, minus 1 to 2 minutes for al dente pasta. Drain and set aside.
Step 4: Make the roux. Melt the vegan butter in a medium pan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes.
Step 5: Make the sauce. Gradually whisk in the plant-based milk, butternut squash mixture, and seasonings. Cook until the sauce thickens, about 1 to 2 minutes, then remove from the heat.
Step 6: Add the pasta. Taste and adjust the seasonings, then fold in the pasta and enjoy warm!
PRO TIP: Want a baked butternut squash mac and cheese? Transfer it to an oven-safe dish, sprinkle with bread crumbs and/or vegan cheese, and bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or broil until crisp and golden on top.
Toni’s Recipe Tips
- Cooking time varies: It depends on the size of your squash pieces and the cooking method.
- Roast the squash instead: Heat the oven to 400 degrees F (205 degrees C), slice the squash in half, and roast it face down on a baking sheet for 30 to 45 minutes.
- Cut down prep: Use pre-chopped fresh squash. I haven’t tested frozen squash or canned puree in this recipe yet.
- Cook the pasta al dente: It keeps softening in the sauce. If you plan to store leftovers, cook it about 75 percent of the way so it finishes when reheated.
- Adjust the consistency: For a thinner sauce, add more broth, pasta water, or plant-based milk. For a thicker one, blend in soaked cashews or white beans.
- Make it extra cheesy: Taste the sauce and add more salt, a squeeze of lemon juice, garlic powder, or a pinch of nutmeg until it tastes just right to you.
What to Serve with Butternut Squash Mac and Cheese
Enjoy this hearty butternut mac and cheese as part of your Thanksgiving spread or as a filling dinner on its own or with:
- Vegetables: Like charred broccoli, sauteed lemon garlic asparagus, caramelized Brussels sprouts, or green beans.
- Bread: Like garlic bread, crusty no-knead bread, vegan skillet cornbread, or a fluffy vegan dinner roll.
- Salad: Like roasted beet and kale salad, shaved Brussels sprout salad, raw carrot salad, or vegan broccoli salad.
- Protein: Serve it alongside crispy baked tofu, tofu fried chicken, lentil sloppy joes, or black bean meatballs.
- Extra sauce: Use any leftover butternut squash cheese sauce as a dip for sesame fries or potato wedges.
Make Ahead and Storage
- Make ahead: Cook the squash 2 to 3 days ahead and keep it in the fridge, or freeze it for 3 to 4 months. You can also make the whole sauce up to 4 to 5 days ahead and stir it into freshly cooked pasta.
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 5 days. It tastes even better on day two, though the sauce will thicken and the pasta will soften.
- Freezer: Freeze for up to 3 months, then thaw in the fridge overnight.
- Reheat: Warm it in the microwave in 30-second increments, stirring in between, or on the stove. Add a splash of broth or plant-based milk to loosen the sauce.
Butternut Squash Mac and Cheese FAQs
Like a classic vegan mac and cheese, with a creamy, subtly sweet, earthy, and slightly nutty flavor from the butternut squash.
I haven’t tested this recipe with frozen butternut squash yet. If you try it, cook the frozen cubes until tender and drain them well before blending them into the sauce base.
Yes! Cook the squash 2 to 3 days ahead, or make the whole sauce up to 4 to 5 days ahead and keep it in the fridge, then stir it into freshly cooked pasta.
Yes. Transfer it to an oven-safe dish, top it with bread crumbs or vegan cheese, and bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.
It is great over roasted vegetables, fries, nachos, and baked potatoes.
More Veggie Pasta Recipes
Vegan Dinners
Vegan Pumpkin Pasta Bake
Vegan Dinners
Sweet Potato Pasta Sauce with Spaghetti
Vegan Dinners
Green Pea Pasta
Vegan Dinners
Easy Carrot Pasta Sauce
If you tried this butternut squash mac and cheese or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Butternut Squash Mac and Cheese
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Ingredients
- 2 cups (280 g) butternut squash peeled and chopped (about 1/2 large squash)
- 2 Tablespoons (30 ml) vegetable broth
- 1 cup (60 g) nutritional yeast plus more to taste
- ½ white onion large, diced
- 1 Tablespoon (15 ml) Dijon mustard
- 1 pound (450 g) pasta like elbow macaroni
- 2 Tablespoons (28 g) vegan butter
- 1 ½ Tablespoons (12 g) all-purpose flour
- ¾ cup (180 ml) plant-based milk unsweetened and unflavored
- salt, pepper, red pepper flakes, and garlic a pinch of each, to taste (optional)
Instructions
- Bring a large pot of water to a boil and add the butternut squash. Cook for 10 to 15 minutes, until the squash is soft, then drain.
- Add the cooked squash to a food processor with the broth, nutritional yeast, onion, and mustard. Blend until smooth, then set aside.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Melt the vegan butter in a medium pan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes.
- Whisk in the plant-based milk, butternut squash mixture, salt, and any optional seasonings. Keep whisking until the sauce thickens, about 1 to 2 minutes. If it’s too thick, add a splash more plant-based milk.
- Remove from the heat, taste and adjust the seasonings, then stir in the pasta and serve warm.
Notes
- To roast the squash instead of boiling it, heat the oven to 400 degrees F (205 degrees C), slice the squash in half, and roast it face down on a baking sheet for 30 to 45 minutes.
- Cooking time varies with the size of your squash pieces and the cooking method.
- To cut down on prep, use pre-chopped fresh squash. I haven’t tested frozen squash or canned puree in this recipe yet.
- Cook the pasta al dente, since it keeps softening in the sauce.
- For a thinner sauce, add more broth, pasta water, or plant-based milk.
- For a baked version, transfer it to an oven-safe dish, top with bread crumbs or vegan cheese, and bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.
I tried, I just can’t. Not good at all and my kids won’t touch it. maybe no dijon mustard and replace it with something else?
Hi Catherine, I’m sorry it wasn’t a hit with your family! I’ve just updated the recipe to use less nutritional yeast, which a few readers found too strong. If you try it again, you could also leave out the Dijon and add a squeeze of lemon juice for tang instead. Thanks for the feedback!
There is a typo in this recipe. As is, there is WAY too much nutritional yeast! I am pretty sure the measurement should be tablespoons, NOT cups. if you are trying this recipe, add the nutritional yeast is gradually to taste.
Hi! 1 ½ cups is correct 🙂 It really helps to bring out the cheesiness and texture for this mac recipe! Feel free to adjust as needed though! Hope you enjoy it if you give it a try 🙂
Way too much nutritional yeast, it just did not come out good at all.
Thanks for letting me know! I’ve updated the recipe to use 1 cup of nutritional yeast instead of 1½ cups, so the flavor is more balanced. I hope you’ll give it another try.
Do you know if if it would be okay to add tabioca starch /flour to this?
We on the PBOAB team haven’t tried this out yet so can’t guarantee the results. If you end up trying it out, please let us know how it goes 🙂
Delicious!
So glad you enjoyed this yummy mac!
I wanted to like this recipe. I had a butternut squash to use up and this seemed sounded good. It was rather bland and not cheesy at all. Disappointed!!
Hi Elle, thank you for the honest feedback! For a cheesier flavor, taste the sauce before adding the pasta and add more salt, a squeeze of lemon juice, garlic powder, or a pinch of nutmeg until it tastes right to you. I hope that helps!
Hi! I have not made this yet but it looks delicious. I have a question though. Could I use frozen butternut squash? If so how would you suggest I prepare it? Thanks for any help you can provide!
Hi! We at Plant-Based on a Budget haven’t tried that yet! Let us know how it turns out if you do 🙂
I have made this sauce twice this month. The first time with an acorn squash, cuz thats what I had. Made a baked Mac n cheeze casserole with broccoli and it was great!! Went to make it again with a butternut squash last week and did the same. Had some sauce leftover and warmed on the stove tonite to dunk crispy pan fried potato wedges in. INCREDIBLY DELICIOUS!! Had to share. Thanks for this one and try it sometime!! Really good!!
Oh nice! Everything sounds so delicious! Need to make this ASAP!
So delicious and healthy! Thanks for sharing with us!