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!
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!
JERSEY says
Can I sub breastmilk or water? TIA 🙂
Myriam Gendron says
Easy to make, followed the recipe exactly with the addition of a little salt. Loved the color & texture of the sauce. Doesn't really taste like cheese, but the flavor of butternut squash was excellent with the pasta!
Iosune says
Hi Myriam! Thank you so much for your comment 🙂 I'm glad you liked it!
Justine says
I made this for Christmas Eve - amazing!!! I really couldn’t imagine this being as good as it was! Very easy to make!
Iosune says
Hi Justine! I'm so happy to hear that 🙂 Have a nice day!
Christy says
THANK YOU SO MUCH for creating a nutless Mac I can finally get on board with. This was so good, and yes, I made minor changes but mainly just to use what I had on hand. Mine was ugly and thick, not pretty like yours, but still delicious, and I'll know how to fix it next time. I just have tons of fresh pumpkin that I'd stuck in the freezer and I'm trying to get rid of it now, so it was perfect here! Giving all the thumbs up on this one.
Iosune says
Hi Christy! Thank YOU 🙂 SO glad you enjoyed it so much!
Katherine says
So easy and sooooo delicious! Even my super picky 2-year-old who won't eat anything I put in front of him finished his whole bowl! This is definitely a new favourite, thank you!
Iosune says
Hi Katherine! I'm so happy to hear that 🙂
Madelyn says
I use quinoa pasta and mix in some steamed broccoli, so easy and SO good!
Iosune says
Hi Madelyn! Sounds great 🙂
Janelle Casanave says
This was super good and my little one loved it!!!!
Iosune says
Hi Janelle! Thanks a lot 🙂 So glad you liked it!
Cindy says
I am in love with this! It is very similar to a dish I used to get at my favorite restaurant. Sadly it closed last fall, but happily I can make my own now! Thank you
Iosune says
Hi Cindy! You're so welcome 🙂 So glad you enjoyed it!
Bernadette says
Made this recipe with roasted butternut squash , roasted garlic and roasted shallots,(I didn’t have garlic or onion powder) and had some bread crumbs with basil and oregano. I usually make this dish with cashews. Flavor wise this dish competed very well. I served it to my fa,ily with steamed kale and spinach which I cooked with vegetable broth. This dish made a delicious meal and one which will be repeated when I have butternut squash and want something different to do with it. This was an easy straightforward recipe.
Iosune says
Hi Bernadette! Sounds great 🙂 SO glad you enjoyed it!
Kristin Hoenig says
I really liked this recipe. It was quick, easy, and delicious. I had some butternut squash in my freezer from my garden. Now I wish I had more!
Iosune says
Hi Kristin! Thanks a lot 🙂 So glad you enjoyed it!