Vegan Butternut Squash Mac Cheese

I was skeptical the first time someone told me butternut squash could replace cheese sauce. But one chilly October evening, I roasted a tray of golden squash cubes and blended them with nutritional yeast and a splash of plant milk. The result was so creamy and comforting that I made it three nights in a row.

I remember making this for a group of friends who claimed they could never give up cheese. They went silent after the first bite, then asked for seconds. One of them even texted me the next day asking for the recipe, which felt like the highest compliment.

Ingredients

• Elbow macaroni or short pasta: The classic shape holds the sauce beautifully, but shells or cavatappi work just as well if thats what you have on hand.
• Butternut squash: This is the star of the sauce, bringing natural sweetness and a silky texture once roasted and blended.
• Yellow onion and garlic: Roasting these alongside the squash adds depth and a subtle caramelized flavor that makes the sauce taste complex.
• Olive oil: A little goes a long way for roasting and sautéing, adding richness without heaviness.
• Unsweetened soy or oat milk: This creates the creamy base; I prefer oat milk for its mild flavor, but soy works beautifully too.
• Nutritional yeast: The secret ingredient that gives the sauce a cheesy, umami punch without any dairy.
• Lemon juice: A splash brightens the sauce and balances the sweetness of the squash.
• Dijon mustard: Adds a subtle tang and sharpness that mimics the complexity of real cheese.
• Turmeric and smoked paprika: Turmeric gives the sauce a golden glow, while smoked paprika adds a hint of warmth and depth.
• Salt and black pepper: Essential for bringing all the flavors together and making the sauce sing.
• Panko breadcrumbs (optional): Tossed with olive oil and broiled, they add a crispy, golden topping that makes this feel like a baked mac and cheese.

Instructions

Roast the vegetables:

Preheat your oven to 200°C (400°F) and toss the squash, onion, and garlic with olive oil and salt on a lined baking sheet. Roast for 25 to 30 minutes until the squash is tender and starting to turn golden at the edges.

Cook the pasta:

While the vegetables roast, boil your pasta according to the package directions, then drain and set it aside. I like to toss it with a tiny drizzle of olive oil so it doesnt stick.

Blend the sauce:

Add the roasted squash, onion, garlic, plant milk, nutritional yeast, lemon juice, mustard, turmeric, paprika, salt, and pepper to a blender. Blend until the mixture is completely smooth and velvety, then taste and adjust the seasoning if needed.

Heat and combine:

Pour the sauce into a large pot with a tablespoon of olive oil over medium heat, stirring for 2 to 3 minutes until warmed through. Toss in the cooked pasta and stir until every piece is coated in that gorgeous orange sauce.

Add the topping (optional):

If you want a crispy finish, toss panko breadcrumbs with olive oil and sprinkle over the mac and cheese, then broil for 2 to 3 minutes until golden and crunchy. Keep a close eye on it so it doesnt burn.

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The first time I served this to my niece, she scraped her bowl clean and announced it was better than the boxed mac and cheese she usually begged for. That moment made me realize how powerful it is to create comfort food that feels nostalgic but also nourishing.

Customizing Your Mac and Cheese

If you want extra richness, blend in two tablespoons of soaked cashews with the sauce for an even creamier texture. I also love stirring in sautéed spinach or steamed broccoli florets right before serving to sneak in more greens. For a spicy kick, add a pinch of cayenne or a few dashes of hot sauce to the blended sauce.

Making It Ahead

This dish reheats beautifully, so I often make a double batch and store half in the fridge for up to three days. When reheating, add a splash of plant milk and warm it gently on the stove, stirring until creamy again. You can also freeze the sauce (without the pasta) for up to two months and just cook fresh pasta when youre ready to eat.

Serving Suggestions

I love serving this with a crisp green salad dressed in lemon vinaigrette to balance the richness of the sauce. It also pairs wonderfully with roasted Brussels sprouts or a side of garlicky green beans. If youre feeling fancy, a glass of chilled Chardonnay complements the creamy, slightly sweet flavors perfectly.

• Top with fresh herbs like parsley or chives for a pop of color and freshness.
• Serve alongside crusty bread to soak up any leftover sauce on the plate.
• Leftovers make an excellent lunch the next day, either cold or gently reheated.

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This mac and cheese has become my go-to for cozy nights in and for sharing with people I care about. I hope it brings as much warmth to your table as it has to mine.

Questions & Answers About the Recipe

→ How do I roast the butternut squash for the sauce?

Peel and cube the squash, toss with olive oil and salt, then roast on a baking sheet at 200°C (400°F) for 25–30 minutes until soft and caramelized.

→ Can I substitute the plant milk used in the sauce?

Yes, unsweetened soy or oat milk works best to keep the sauce creamy and neutral in flavor.

→ What gives the sauce its cheesy flavor without cheese?

Nutritional yeast adds a rich umami and cheesy taste while spices like smoked paprika enhance depth.

→ Is it possible to add a crunchy topping?

Yes, toss panko breadcrumbs with olive oil and broil for a few minutes until golden for a crispy finish.

→ How can I boost the protein content in this dish?

Using soy milk and nutritional yeast contributes protein, and adding soaked cashews to the sauce can further increase richness and protein.