I bought this amazing book about how to make vegan cheese a few months ago and I haven’t made many recipes because some of them use some refined ingredients and others are no super simple, but I want to experiment more and try new vegan cheese recipes for you guys.
Our vegan cheese is quite popular in our blogs and we love it so much because it tastes like real cheese, is made with simple ingredients and everybody can make it! This vegan butternut squash cheese is pretty similar to our vegan cheese, but tastes different and I don’t know what is my favorite, I really like both. If you’re looking for a healthy vegan mac and cheese recipe, you should give this butternut squash mac and cheese a try!
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Butternut Squash Mac and Cheese (Vegan + GF)
- Prep: 15 mins
- Cook: 15 mins
- Total: 30 mins
- 2 1x
- Main Dish
- Vegan, American
Servings 2 1x
If you’re looking for a healthy mac and cheese recipe you should give this butternut squash mac and cheese a try! This cheese is also cholesterol-free.
Ingredients
- 2 cups peeled and diced butternut squash (300 g)
- 1/4 cup soy milk or any unsweetened plant milk (65 ml)
- 2 tbsp extra virgin olive oil*
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 or 1 1/2 tsp sea salt
- 4 tbsp nutritional yeast
- 1 tbsp lemon juice
- 7 oz or 200 g pasta of your choice
- Fresh parsley for garnish (optional)
Instructions
- Steam the butternut squash for about 10 minutes or until it’s soft. We place a steamer basket in a pot, add some water and when it’s boiling we add the squash and cook it over medium-high heat. You can also boil or roast it.
- Place the steamed squash in a blender with the rest of the ingredients (except the pasta) and blend until smooth.
- Cook the pasta according to package directions. We don’t add any salt, but it’s up to you! Cook the pasta while you’re steaming the squash, that way you’ll save some time.
- Mix the pasta and the sauce in the pot.
- We love to add some fresh parsley on top, but it’s optional.
- Store it in a sealed container in the fridge for up to 4 days or even freeze it. You can reheat this amazing dish, but add some milk because the sauce probably will be so thick.
Notes
*You can use some water if you prefer an oil-free recipe
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 679
- Sugar: 5.1g
- Sodium: 333mg
- Fat: 18.1g
- Saturated Fat: 2.4g
- Carbohydrates: 110g
- Fiber: 19.6g
- Protein: 33.4g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Hi! I made this recipe yesterday for lunch and it was the best. I wanted to eat the sauce with a spoon. Loved it. I will make it again and again and again. Thanks for sharing.
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Hi! I’m so glad you liked it 🙂
This is by far the BEST vegan mac and cheese recipe I have made! My husband and I loved it!! Thank you* 😊
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Hi Sarah! I’m so glad you both liked it 🙂
Amazing!!! I’ve tried so many versions of vegan Mac and cheese but this one is absolute fire! 🔥 My family LOVED IT! Thank you for sharing this recipe 🙌
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Hi! I’m so glad you liked it 🙂
Really great recipe! Love it. I have some purée in my freezer…about how much purée would be the equivalent of the 2 cups of cubed, then puréed squash?
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Hi Charlene! About 300 g 🙂
Great recipe. Had no macaroni pasta, so subbed rigatone and did add the vegan cheese – Violife. Will try again with smaller pasta.
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That sounds so good 🙂
My daughter has dairy free diet she made it and loved it . I made it and didn’t realize i needed yeast i missed it so the dish seems bland not so tasty .
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I’m so sorry about that Ronit!
So delicious. I’d recommend stirring through some violife grated cheese and popping into the oven topped with breadcrumbs for 25 mins. Legit better than real mac and cheese
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Thanks for the recommendation Claire! Have a nice day 🙂
Can you bake this recipe
Hi! Feel free to bake it 🙂 I’m sure it will be delicious!
This is so delicious and simple! I used 1tsp of sea salt and it is perfect. I almost never leave reviews for recipes, but everyone should know about this one! Cheesy and very very satisfying. Thank you!
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Thank you so much for your kind words Jen 🙂 Have a nice day!
This is a really tasty recipe!
The only thing I’d say is 1 – 1 1/2 tsps of salt is 6 to 9g, so 3 – 4.5g per portion… that’s over half the daily recommended amount in one go and, if you’ve got under 5s in the house, it’s way over the amount they should be having in a day.
I’ve tried it with less salt and it is still really nice, just for anyone who’s conscious of that sort of thing. Cheers!
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Hi Lucy! Thanks for the information 🙂 Have a nice day!
I just made this recipe and it’s Delicious!
Hi! Yes, it’s just amazing 🙂 So glad you liked it!
Oh my GAWD..this is so good..I made the mistake and almost doubled the recipe but I also doubled the salt..BAAAAAD idea..thanks be to God I had a roasted sweet potatoe that I added to it to try and salvage it. It was still salty but beyond amazing..I just made another batch today with about 3 cups of steamed squash and a baked sweet potatoe with skin off..I then doubled all but the salt..I had to tweak it with 1/4 tsp more of onion and a little less of garlic powder and about a tblespoon more of lemon. This is the best sauce I have made as far as vegan cheese sauce goes..I smother it over my veggies etc.This is something I will probably make on a weekly basis. I use Foods alive non fortified nutritional least and omit the olive oil.
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Hi Ruth! Thanks for your comment! So glad you liked it 🙂 Have a nice day!
Made this tonight for dinner and it was delicious! Thinking I may halve the salt next time, but will definitely be making this again soon.
Hi Dan! So glad you liked it 🙂 Thanks for your comment!
My husband and I love this! I’m having trouble getting squash just now. Do you think it could be made with canned pumpkin?
I haven’t tried it myself but think it would work 🙂 Hope you like it!
Today I made it with canned pumpkin instead of butternut squash. The pumpkin version is good, but not nearly as good as your original.
Hi Kate! I am sorry to read that 🙁 Hope at least that you enjoyed it!