Go Back
–+ servings
Vegan butternut squash mac and cheese in a bowl.
Print Recipe
No ratings yet

Vegan Butternut Squash Mac and Cheese

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 300kcal
Author: Iosune Robles

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
US Customary - Metric

Instructions

  • Cook the pasta according to package directions. Drain and set aside.
    Cooked pasta draining in a colander over a pot.
  • 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.
    Sautéed onion and garlic in a skillet.
  • 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.
    Sautéed onion, garlic, and butternut squash in a skillet.
  • 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.
    Skillet with onion, garlic, and butternut squash reduced in vegetable broth.
  • Transfer the cooked squash mixture to a blender along with the soy milk, nutritional yeast, lemon juice, and salt. Blend until smooth.
    Blended butternut squash sauce in a blender jar.
  • Return the pasta to the skillet, pour in the sauce, and stir until well combined. Serve warm.
    Vegan butternut squash mac and cheese in a skillet.

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.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 56g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 853mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7599IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 2mg
QR Code linking back to recipe