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    Home > Recipes > Side Dishes

    Butternut Squash Mac and Cheese (Vegan + GF)

    Published: Sep 30, 2016 · Modified: Oct 11, 2022 by Iosune · This post may contain affiliate links · 96 Comments

    Jump to Recipe Video

    Buttenut squash mac and cheese (Vegan + GF) - 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.

    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!

    Buttenut squash mac and cheese (Vegan + GF) - 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.

    Butternut Squash Mac and Cheese (Vegan + GF)

    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.
    4.88 from 33 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    Prevent your screen from going dark

    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

    Serving: 1serving | Calories: 679kcal | Carbohydrates: 110g | Protein: 33.4g | Fat: 18.1g | Saturated Fat: 2.4g | Sodium: 333mg | Fiber: 19.6g | Sugar: 5.1g

    Did you make this recipe?

    Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!

    More Vegan Side Dish Recipes

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    2.8K shares

    Reader Interactions

    Comments

    1. Kathie Ingram says

      January 06, 2019 at 7:00 pm

      5 stars
      Spot on! So happy I found this recipe~ I just made the 'cheese' sauce. I'll use it later on everything! Thank you!

      Reply
      • Iosune says

        January 08, 2019 at 9:38 am

        Hi Kathie! You're so welcome 🙂 So glad you liked it!

        Reply
    2. Kristin says

      October 27, 2018 at 6:50 pm

      My attempts at vegan Mac and cheese have been hit and miss. Most just weren’t creamy enough and lacked flavor. This was the best I’ve tried so far. It was so creamy and delicious! 😋

      Reply
      • Iosune says

        October 28, 2018 at 8:02 am

        Hi Kristin! So glad you liked it 🙂

        Reply
    3. VeggieTater says

      September 29, 2018 at 6:07 pm

      5 stars
      Loved this, I'm another weirdo not terribly fond of the sweetness but the lemon and other ingredients countered it nicely. I also threw in a small cooked potato for the same reason, and just added a bit of almond milk to compensate. I wanted a way to use up the bounty of squash that I was blessed with but was intimidated by the monumental task of chopping them up because of an injury that limits my strength and mobility. They are tough! If necessity is the mother of invention, my Instant Pot was the facilitator! I tossed a whole squash into the steamer and all I had to do when it was done was cut it in half, remove the seeds and scoop the buttery flesh out of the shell and into the blender. So much easier and I know I am going to be making this a few times a week for a while because they last forever!
      When my kids were young we forgot a butternut on top of the fridge for months, and it became our pet project to see how long it would last before it eroded. It eventually lost moisture and became lighter, but after two years we finally cut it open! It was just a mass of fibers and sure not edible, but intact. Amazing. We had a ceremony for it and buried it in the yard. LOL

      Reply
      • Iosune says

        September 30, 2018 at 9:45 am

        Hi! Hahaha thanks a lot for sharing your funny story 🙂 SO glad you liked the recipe, I'm also in love with my Instant Pot. Have a nice day!

        Reply
    4. Tasha says

      September 08, 2018 at 10:08 pm

      Wow, I just made this and it is so delicious! Not a lot of ingredients and the butternut squash really works. This is a keeper!

      Reply
      • Iosune says

        September 11, 2018 at 9:19 am

        Hi Tasha! Thanks a lot 🙂 So glad you liked it so much!

        Reply
    5. Charlotte says

      June 04, 2018 at 9:52 pm

      5 stars
      Made this today and it was delicious! Used fresh onion and garlic instead of powder, omitted the oil and added some Sriracha.. tasted great! I recommend roasting the squash instead of steaming or boiling as it brings out that lovely flavour much better. Fantastic recipe, so easy to make. Butternut squash mac 'n' cheese tastes as great as it sounds. Much healthier than the dairy original and much lower fat than the cashew variations. Thanks for the recipe 🙂

      Reply
      • Iosune says

        June 05, 2018 at 9:12 am

        Hi Charlotte! So glad you liked it 🙂 Sounds sooo good!

        Reply
    6. Carol says

      December 05, 2017 at 9:10 pm

      I reallllly like the flavor of this cheese sauce...just made a pizza with it, topped with caramelized onions, sautéed mushrooms, spinach and minced garlic...delicious! Wish I could send you the picture! Gorgeous, too.

      Reply
      • Iosune says

        December 06, 2017 at 9:14 am

        Hi Carol! Sounds amazing 😀 So glad you liked it!

        Reply
    7. Peggi Wood says

      November 27, 2017 at 3:04 am

      5 stars
      Rating to go with comment 😁

      Reply
      • Iosune says

        November 27, 2017 at 9:47 am

        Thanks a lot 🙂

        Reply
    8. Peggi Wood says

      November 27, 2017 at 3:03 am

      This was wonderful! I doubled the recipe and blended with an immersion blender. Finished it off with cilantro. At first I thought it was a tad too sweet and that I might add a touch of Dijon mustard, but the sweetness calmed down after I let the flavors marry for a half hour.

      Reply
      • Iosune says

        November 27, 2017 at 9:47 am

        Hi Peggy! So glad you liked it 🙂 Have a beatiful day!

        Reply
    9. Em says

      November 27, 2017 at 2:21 am

      I've had and made a ton of vegan cheese sauces and this one is by far the best! I added some rosemary, fresh garlic, and paprika. Unbelievably good, thank you!

      Reply
      • Iosune says

        November 27, 2017 at 9:46 am

        Hi Em! You're so welcome 🙂 I'm so happy for you!

        Reply
    10. Devin says

      November 25, 2017 at 9:08 pm

      5 stars
      This recipe is really wonderful! It definitely gives me hope for vegan cheeses as this blows store-bought vegan mac-n-cheese out of the water. The only issue I ran into is the squash not blending well. The texture of my cheese was still a bit chunky, what went wrong? Did I not cook the squah enough or is it my blender?

      Reply
      • Em says

        November 27, 2017 at 2:22 am

        steam your squash very well and blend for longer than you think you need! If its still looking chunky, give it a couple stirs between blends to help form a more consistent texture.

        Reply
        • Iosune says

          November 27, 2017 at 9:47 am

          Hi Em! Thanks a lot for your comment 🙂 Have a nice week!

      • Iosune says

        November 27, 2017 at 9:42 am

        Hi Devin! I think it's because of your blender, but you could try to cook the squash longer if you want... Have a nice day!

        Reply
    11. Shari says

      November 10, 2017 at 4:57 pm

      Hi! Can you tell me what purpose the yeast does? And can one do this recipe and substitute something else for the yeast or leave it out all together? Thanks for your help.

      Reply
      • Iosune says

        November 11, 2017 at 12:22 pm

        Hi Shari! It gaves the recipe a cheesy flavor 🙂 You can't omit it, sorry!

        Reply
    12. Suzanne Todd says

      November 08, 2017 at 12:56 am

      5 stars
      Five Stars!

      Reply
    13. Suzanne Todd says

      November 08, 2017 at 12:55 am

      Thank you! This was excellent. I have an allergy to nuts and I kept seeing recipes for cashews. So when I found your recipe I was hopeful and certainly not disappointed.

      Reply
      • Iosune says

        November 11, 2017 at 12:17 pm

        Hi Suzanne! Thanks a lot 😀 Have a nice day!

        Reply
    14. Jessica says

      September 28, 2017 at 7:57 pm

      5 stars
      I love the idea of Butternut Squash and have been on the hunt for a recipe that makes me love the taste (I can't stand the sweetness of it, fruit should be sweet not veggies!!) This is it!! I will make this once a week all fall and winter long. My kids love it, I love it and I have finally found the recipe I have been searching for!! Thank you so much for this bowl of deliciousness!!! PS I used lite coconut milk as I love the richness of it, half the oil and cut back a bit on the onion powder (mine is powerful) and a tad less Nutritional Yeast and it's still so cheesy! 🙂

      Reply
      • Iosune says

        September 29, 2017 at 10:45 am

        Hi Jessica! I'm so glad to read that 🙂 Thanks a lot for your kind words. Have a nice day!

        Reply
    15. Just Me says

      September 26, 2017 at 1:12 am

      So how do you cook the pasta once it's blended up with the squash?

      Reply
      • Iosune says

        September 26, 2017 at 5:18 pm

        Hi there! You have to blend the squash with the rest of the ingredients, except the pasta 🙂

        Reply
    16. April says

      May 10, 2017 at 5:41 pm

      OH YUM!!! I just made a double batch of this and it is excellent!!
      No oil and chickpea pasta! I can't believe I am eating mac-n-chz!
      Thank you!

      Reply
      • Iosune says

        May 15, 2017 at 5:31 pm

        5 stars
        Hi April! I'm so glad you liked it 😉 Have a nice day!

        Reply
    17. abbie says

      February 18, 2017 at 4:36 am

      5 stars
      Great recipe!! Nice flavor, but didn't have that gross fake cheese taste (which sometimes happens with vegan cheese).

      Reply
      • Iosune says

        February 23, 2017 at 10:19 am

        Hi Abbie! Thanks a lot 😀 I'm so glad you liked it!

        Reply
    18. Debbie says

      November 21, 2016 at 3:36 am

      5 stars
      Made this last night and OMG, it was so good. Hubby(Omni) loved it too and said too double it when I make it again. Thank you so much for a delicious meal and easy prep too.

      Reply
      • Iosune says

        November 21, 2016 at 9:51 am

        Hi Debbie! You're so welcome 🙂 I'm so glad you loved it. Have a nice day!

        Reply
    19. ULLI says

      November 10, 2016 at 8:19 pm

      5 stars
      HI, thanks for another great recipe, I made it with a hokkaido pumpkin (roasted) and it was amazing, very rich and creamy, thanks again?

      Reply
      • Iosune says

        November 16, 2016 at 12:52 pm

        Hi Ulli! You're welcome 🙂 I'm so glad you liked it. Have a nice day!

        Reply
    20. Susan Hinson says

      November 02, 2016 at 11:01 pm

      4 stars
      Good stuff! This turned out a thick, very creamy sauce.

      Reply
      • Iosune says

        November 08, 2016 at 4:43 pm

        Hi Susan! Thanks 😀 I'm so glad you liked it!

        Reply
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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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