• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Pasta and Noodles

    Vegan Butternut Squash Mac and Cheese

    Published: May 31, 2020 · Modified: Feb 18, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    This vegan butternut squash mac and cheese is so creamy and has a rich flavor that all your family will love. It is a perfect weeknight dinner as it is simple & quick.

    There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes. There are florets of broccoli in a white bowl beside the mac and cheese and a fork grabbing a few noodles.

    I'm always on the hunt for easy recipes that are nourishing to feed my family and this one is such a hit. This vegan baked mac and cheese is definitively a favorite cheesy meal, but what I like from this squash pasta version is that it is so quick! You only need 15 minutes to cook the squash on the stove, then blend the sauce ingredients together and add to noodles. It also makes for delicious leftovers that we pack as lunches to-go.

    For an ultra fast mac and cheese meal, also check out my vegan powdered mac and cheese mix!

    And, if you haven't made pasta dishes using vegetables yet, you are missing out! Butternut squash is such a versatile vegetable and I use it a lot when making creamy squash soup for its amazing blended creaminess. It can also be used to make a creamy pasta sauce like in this recipe where the squash gives a nice orange cheezy color to the sauce that's super appetizing.

    There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes.

    Ingredients to make vegan butternut squash mac and cheese

    This is a very simple recipe using only a few wholesome ingredients.

    • Butternut squash. You will need 4 cups of cubed vegetable which is about a small-medium size squash.
    • Raw cashews. They help make this sauce creamier and richer.
    • Nutritional yeast. Brings all that delicious vegan cheese flavor.
    • Lemon juice. A little tang to brighten up the sauce.
    • Fresh garlic. The sauce won't taste very garlicky, but will deepen flavors.
    • Vegan plain milk. Any kinds work, as long as it is unsweetened and unflavored.
    There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes. There are florets of broccoli beside the noodles and a fork grabbing a few noodles.

    How to make vegan butternut squash mac and cheese

    • First, soak your cashews for 8-12 hours (I do overnight), but even a few hours will work. If in a rush, you can also soak them in hot water for 30 minutes. This will make them more blend-able.
    • Cook the butternut squash until tender (boil in water or steam), about 15-20 minutes. You can do this while the noodles are cooking.
    • Then, blend all the sauce ingredients until very smooth.
    • Combine the sauce and noodles and serve!
    Close up on a vegan creamy pasta sauce in a black and white bowl with a beige hand towel on the side.

    Watch how to make it

    YouTube video

    Tips when making this recipe

    • I usually blend the sauce right after cooking the vegetable and pour it over warm noodles, so the dish is warmed up enough to eat. If the sauce has cooled down too much before serving, then simply warm some in the microwave, give it a good whisk and combine with the noodles.
    • When blending the sauce, start with 1 cup of vegan milk, then taste and check on the texture of the sauce. If too thick, then add a little more milk and blend again until it's just right for you.
    • This sauce is best when salted enough. Start with 1 tsp of salt, then taste and adjust. It is a good volume of sauce and the cheesy flavor will really stand out if salted properly.
    There is a cheesy pasta sauce being poured over a blue bowl containing cooked noodles. There is a beige hand towel in the background.

    Vegan butternut squash mac and cheese recipe variations

    • Make it spicy: If you love spicy food, try adding any hot sauces, marinated jalapeños and red pepper flakes. It goes really well with the creamy consistency from the sauce.
    • Boost it with more veggies: Try adding bright green veggies for a beautiful pop in color (green peas, broccoli, asparagus, etc). Caramelized onions are also surprisingly delicious with this recipe.
    • Make it smoky: Have you tried adding a homemade BBQ sauce with a cheezy dish? It is so good. The smoky flavor somehow blends so perfectly with a creamy cheezy dish. Also try topping your pasta dish with this smoky tofu or some vegan TVP bacon bits.
    • Make a herbed mac and cheese: If you have some vegan walnut pesto, then add a few dollop at serving to bring interesting flavor.
    There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes.

    How to store this vegan pasta dish

    Keep the leftovers in a air-tight container in the fridge for up to 4 days. This recipe makes a good amount of sauce, so don't hesitates to freeze any extra (without the noodles) for up to 3 months. Let it thaw overnight in the fridge and give it a good whisk before warming it up (I use the microwave).

    Try these vegan mac and cheese recipes next!

    • Mac and cheese powdered mix
    • Baked cauliflower mac and cheese
    • Mac and cheese without cashews
    • Coconut milk mac and cheese

    More pasta dishes you might like

    • Garlic cream primavera pasta bake
    • Hidden vegetable pasta sauce
    • White sauce pasta
    • Cauliflower Alfredo
    • Vegan cajun pasta
    • Tahini pasta
    • Pasta with hummus and roasted vegetables
    • Vegan avocado pasta
    • Homemade vegan squash ravioli

    I hope you will love this vegan mac and cheese as much as we do! If you try it, please leave a comment below with a star rating and let us know how it was. Your feedback is so helpful!

    And let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss any updates!

    📖 Recipe

    There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes.

    Butternut squash Mac & Cheese

    5 from 2 votes
    So creamy and rich, you won't believe this vegan butternut squash mac and cheese is made using a vegetable! It is a quick and so easy!
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings 6
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    Mac and cheeze

    • 4 cup butternut squash - peeled and cubed
    • ¾ cup raw cashews - soaked for at least 2 hours, drained and rinsed
    • 1 tbsp lemon juice
    • 4 tbsp nutritional yeast
    • 1 clove of garlic
    • 1 to 1 ¼ cup plain vegan milk - unsweetened
    • 1 tsp salt - or to taste
    • pasta of your choice - cooked according to packaging instructions

    Instructions
     

    • Boil the squash in water (or steam) for about 15-20 or until soft. Drain well.
    • Add the cooked squash, cashews, lemon juice, nutritional yeast, garlic, milk and salt. Blend until very smooth, for about 1 or 2 minutes. Taste and adjust the seasoning.
    • Combine the sauce with the noodles and top with vegetables. Enjoy!

    Video

    YouTube video

    Notes

    • Store leftover in a air-tight container in the fridge for up to 4 days or in the freezer (without the noodles) for up to 3 months (it makes a good amount of sauce, don't hesitate to freeze the extra!). Thaw in the fridge overnight, then warm up in the microwave or on the stove.
    • Adjust the consistency of the sauce to your taste. I recommend you start with 1 cup, then add more, small amount at the time, until just right for you.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 178kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 417mg | Potassium: 564mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10024IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    More Vegan Pasta Recipes

    • White bowl with creamy pesto rigatoni garnished with roasted tomatoes.
      Creamy Pesto Rigatoni with Roasted Tomatoes
    • A white plate of noodles tossed in a vegan chickpea pasta sauce.
      Vegan Chickpea Pasta Sauce
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a bowl of veggies pesto pasta with a side of lemon wedge.
      Veggie Pesto Pasta

    Reader Interactions

    Comments

    1. Joanie says

      February 08, 2022 at 12:33 pm

      5 stars
      Délicieux!! Merci Jess!

      Reply
      • Jessica says

        February 08, 2022 at 12:34 pm

        Oh yeah! Merci Joanie! 🙂

        Reply
    2. suzi says

      October 06, 2020 at 8:07 pm

      5 stars
      how long does this sauce keep in the fridge, you think and have you frozen it before? just made and tasted and it is perfect in both taste and texture!! very pleased 🙂

      Reply
      • plantbasedjess says

        October 06, 2020 at 8:42 pm

        Thanks for your comment Suzi! I have kept this sauce for about 4 days in the fridge and yes, I freeze it all the time! Just transfer the sauce without the noodles to a container after it has cooled down and store it in the freezer for up to about 3 months. If the texture is not as perfectly creamy after thawing it, then blend it once more for a few seconds and it will be back to its normal texture. I will add these informations to the blog post, thanks for the question. I'm glad you loved it 🙂

        Reply
        • Toni says

          October 29, 2020 at 2:07 pm

          Hi! Can I use soymilk instead of almond milk? I don’t have almond milk on hand right now.

          Reply
          • plantbasedjess says

            October 29, 2020 at 2:37 pm

            Yes! As long as your milk is unsweetened and does not contain any vanilla flavoring, it should work the same as almond milk. 🙂

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    🌱 SPRING RECIPES


    • There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.
      Barley breakfast bowl with a strawberry-rhubarb compote
    • Vegan Watermelon Salad with Mint and Cucumber
    • There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
      Vegan Garlic Pasta Bake
    • There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.
      Vegan Spinach Quiche (Gluten-Free)
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a tall glass of mango cherry smoothie topped with flaxseed.
      Mango Cherry Smoothie

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy