Butternut Squash Mac n' Cheese

This vegan butternut squash mac and cheese is creamy, comforting, wholesome, and requires just 9 ingredients (plus salt & pepper)! Make this vegan mac and cheese without cashews, processed ingredients, gluten-free optional, and get ready to indulge!


– 2 C of butternut squash peeled & roasted or peeled, diced & boiled (about 1/2 large butternut squash) – 2 Tbsp of vegetable broth – 1 ½ C of nutritional yeast – ½ of a large white onion diced – 1 Tbsp of dijon mustard – 13.5 oz of pasta – 2 Tbsp of vegan butter – 1 ½ Tbsp of all-purpose flour – ¾ C of plant-based milk – Pinches of salt, pepper, red pepper flakes and garlic (optional)

Bring a large pot of water to a boil and add butternut squash. Cook for 10 -15 minutes until squash has softened and then drain out the water.

Place the cooked butternut squash in your food processor with broth, nutritional yeast, onion, mustard, and pulse until the mixture is smooth. Set aside.

Prepare pasta according to your box or bag (or however you normally do it!). Drain and set aside.

In a medium pan, heat vegan butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in non-dairy milk, butternut squash mixture, and any optional seasonings. Continue to whisk until the mixture begins to thicken (about 1-2 minutes). If it's too thick, add in more milk. Once thickened, remove it from the burner. Fold into pasta and serve warm, enjoy!