Looking for a quick and healthy comfort food? This Vegan Butternut Squash Mac and Cheese is ready in 30 minutes, easy to make, perfectly creamy without any dairy, and packed with flavor for the ultimate weeknight dinner.
Craving more creamy pasta recipes? Try my Vegan Mac and Cheese, Vegan Lasagna, and Vegan Alfredo Sauce for delicious, plant-based comfort food. These dishes are simple, satisfying, and always a hit at the table.
This dairy-free mac and cheese is the perfect mix of creamy, cheesy flavor and wholesome ingredients. The butternut squash gives the sauce a silky texture and a natural sweetness that pairs so well with pasta.
It's also super easy to make with simple ingredients you probably already have at home. No cashews or fancy steps are needed. Just cook, blend, and mix with pasta for a cozy meal that works any night of the week.
Ingredients for vegan butternut squash mac and cheese
- Macaroni noodles: You can use any other short-cut pasta, such as penne, fusilli, rotini, or shells. For a gluten-free option, simply choose your favorite gluten-free pasta.
- Vegan Butter: It adds a rich, buttery flavor to the sauce. For a healthier option, use olive oil, or simply use any oil you have on hand.
- Onion.
- Garlic.
- Butternut squash.
- Vegetable broth.
- Unsweetened soy milk: You can use any other unsweetened non-dairy milk, such as Almond Milk, Oat Milk, or Cashew Milk. Just make sure it’s unsweetened so the sauce doesn’t turn out sweet.
- Salt.
- Nutritional yeast: It gives the sauce a cheesy, savory flavor. You can substitute it with store-bought vegan cheese or omit it if needed, but keep in mind the sauce won’t have that cheesy taste.
- Lemon juice: It adds a fresh, tangy flavor that brightens up the sauce. You can swap it for apple cider vinegar or white wine vinegar, or just leave it out if you like a milder taste.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan butternut squash mac and cheese
Step 1: Cook the pasta following the package instructions, then drain and set aside.
Step 2: Sauté onion and garlic in vegan butter over medium-high heat until softened and lightly browned.
Step 3: Add the squash cubes and cook for a couple of minutes to add extra flavor. You can skip this step if you’re short on time.
Step 4: Pour in the broth, bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until the squash is tender.
Step 5: Transfer the squash mixture to a blender, add the soy milk, nutritional yeast, lemon juice, and salt, and blend until smooth.
Step 6: Combine the pasta with the sauce in the skillet and mix well until evenly coated. Serve warm.
Storage instructions
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Freezer: Keep in a freezer-safe container for up to 2–3 months. Thaw in the fridge overnight before reheating.
Reheat from the fridge: Warm in a skillet over medium heat or in the microwave until heated through. Add a splash of plant-based milk or broth if the sauce is too thick.
Reheat from the freezer: After thawing, reheat in the microwave or on the stovetop, stirring occasionally, and add a little extra liquid if needed.
Frequently asked questions
Yes! You can use pumpkin or sweet potato instead of butternut squash, and the sauce will still turn out creamy and slightly sweet. For a shortcut, you can also use canned pumpkin or butternut squash purée to save time.
No problem! You can use store-bought vegan cheese instead, or simply leave it out. The sauce will still be creamy and delicious, but it won’t have that same cheesy flavor.
Yes, you can! Roasting the butternut squash will give the sauce a deeper, slightly sweeter flavor. Just toss the cubes with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 400ºF (200ºC) for about 25–30 minutes, or until tender and lightly browned. Once roasted, blend them with the other ingredients. If you roast instead of boiling, start with about ½ cup (120 ml) of broth and add more only if the sauce is too thick.
If you follow the recipe, the sauce should come out perfectly creamy. But if it’s thicker than you’d like, just add a splash of plant-based milk or vegetable broth until it reaches your desired consistency. If it’s too thin, blend in a little more cooked squash or simmer the sauce for a few minutes to thicken it up.
This dish is delicious on its own, but I love serving it with a few extras to make the meal more complete. A fresh salad, some roasted veggies, or my Vegan Garlic Bread are always a good match.
For added protein, keep it simple with my Baked Tofu, Fried Tofu, or Air Fryer Tofu.
You can also serve it alongside cozy sides like Vegan Mashed Potatoes, Sautéed Brussels Sprouts, Vegan Stuffing, or Vegan Cornbread.
And if you want to finish on a sweet note, you can’t go wrong with a seasonal dessert like Vegan Apple Crisp, Vegan Pumpkin Pie, or Vegan Apple Pie.
Vegan Butternut Squash Mac and Cheese
Ingredients
- 8 ounces macaroni noodles, or any other short-cut pasta, gluten-free if needed
- 1 tablespoon vegan butter, or olive oil for a healthier option
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups butternut squash, peeled, deseeded, and cubed
- 1 cup vegetable broth
- ¼ cup unsweetened soy milk, or any other unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, in a large skillet, melt the vegan butter over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion turns translucent and begins to brown.
- Add the cubed butternut squash and cook for 2–3 more minutes to brown it slightly and add extra flavor. You can skip this step if you want to save time.
- Pour in the vegetable broth, cover, and bring to a boil. Reduce the heat and simmer for 10–15 minutes, or until the squash is tender when pierced with a fork.
- Transfer the cooked squash mixture to a blender along with the soy milk, nutritional yeast, lemon juice, and salt. Blend until smooth.
- Return the pasta to the skillet, pour in the sauce, and stir until well combined. Serve warm.
Notes
- Leftovers can be kept in the fridge in an airtight container for up to 5 days.
- They can also be frozen for up to 3 months.
- To reheat from the fridge, warm in the microwave or on the stovetop, adding a splash of plant milk or broth if needed.
- To reheat from the freezer, it’s best to thaw overnight in the fridge first, then reheat in the microwave or on the stovetop.
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