Vegan Butternut Squash Mac and Cheese

Plate of shell pasta coated in a creamy orange butternut squash sauce, with a fork.

4.73 from 37 votes

This creamy, 'cheesy' vegan butternut squash mac and cheese is a crowd-pleasing comfort food. It's dairy-free, nut-free, and soy-free, made with simple pantry staples, and ready in under an hour!

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 284kcal

Author: Margaret Chapman

Equipment

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.

Nutrition