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!
Butternut Squash Mac and Cheese (Vegan + GF)
Ingredients
- 2 cups peeled and diced butternut squash
- ¼ cup soy milk or any unsweetened plant milk
- 2 tablespoon extra virgin olive oil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1- 1 and ½ teaspoon sea salt
- 4 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 7 ounces 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.
Video
Notes
- You can use some water instead of oil if you prefer an oil-free recipe.
Nutrition
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Serene Lee says
Looks yummy and I will try to make them on my next off-day from work.
I made some of your dishes and they are super yummy.
Iosune Robles says
Hi Serene! Thanks for your kind comment 🙂
Michelle Parkinson says
I cannot stop eating it. This is my favourite meal when I have time to make it. Stop - I make time to make it! I'm going to try it without the oil this time because I need to lose a few pounds.
Iosune Robles says
Hi Michelle! I'm so glad you liked it 🙂
Jody says
Delicious! I used yellow pea pasta and added a dash of prepared mustard and DF margarine for the oil. LOVE it!
Iosune Robles says
Hi Jody! So glad you liked it 🙂
Serena Di Sabatino says
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.
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Sarah Jane says
This is by far the BEST vegan mac and cheese recipe I have made! My husband and I loved it!! Thank you* 😊
Iosune Robles says
Hi Sarah! I'm so glad you both liked it 🙂
Jen Mulvaney-Hitchens says
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 🙌
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Charlene says
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?
Iosune Robles says
Hi Charlene! About 300 g 🙂
Susan Putnam says
Great recipe. Had no macaroni pasta, so subbed rigatone and did add the vegan cheese - Violife. Will try again with smaller pasta.
Iosune Robles says
That sounds so good 🙂
Ronit pinsky says
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 .
Iosune Robles says
I'm so sorry about that Ronit!
Claire says
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
Iosune Robles says
Thanks for the recommendation Claire! Have a nice day 🙂
Mable says
Can you bake this recipe
Iosune Robles says
Hi! Feel free to bake it 🙂 I'm sure it will be delicious!
Jen Douglas-O'Neill says
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!
Iosune Robles says
Thank you so much for your kind words Jen 🙂 Have a nice day!
Lucy says
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!
Iosune Robles says
Hi Lucy! Thanks for the information 🙂 Have a nice day!
Pia Stallworth says
I just made this recipe and it's Delicious!
Iosune Robles says
Hi! Yes, it's just amazing 🙂 So glad you liked it!
Ruth says
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.
Iosune Robles says
Hi Ruth! Thanks for your comment! So glad you liked it 🙂 Have a nice day!
Dan R says
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.
Iosune Robles says
Hi Dan! So glad you liked it 🙂 Thanks for your comment!
Kate says
My husband and I love this! I'm having trouble getting squash just now. Do you think it could be made with canned pumpkin?
Iosune Robles says
I haven't tried it myself but think it would work 🙂 Hope you like it!
Kate says
Today I made it with canned pumpkin instead of butternut squash. The pumpkin version is good, but not nearly as good as your original.
Iosune Robles says
Hi Kate! I am sorry to read that 🙁 Hope at least that you enjoyed it!