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In the world of comfort food, mac and cheese holds a special place in our hearts. For those seeking a plant-based alternative, creamy vegan butternut squash mac & cheese is a delightful twist that combines nostalgia with nutrition. This dish not only satisfies cravings but also introduces the rich flavor of butternut squash, making it a perfect meal for everyone, whether vegan or not. With simple ingredients and easy-to-follow steps, this recipe is designed to be both healthy and indulgent—all while being completely dairy-free.

Cheesy Vegan Butternut Squash Mac

Indulge in the ultimate comfort food this fall with creamy vegan butternut squash mac & cheese. This easy weeknight dinner combines the rich, warm flavors of roasted butternut squash with the nostalgia of classic mac and cheese, making it a satisfying, guilt-free treat. Perfect for cozy nights in or festive gatherings, this dish is not only delicious but also packed with nutrients. Try it tonight and enjoy a creamy, plant-based twist on a beloved classic!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 cups uncooked macaroni pasta (gluten-free if desired)

1 cup raw cashews, soaked in water for at least 2 hours

1 cup vegetable broth

1/4 cup nutritional yeast

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Optional: breadcrumbs for topping

Instructions
 

Cook the Butternut Squash: In a large pot, add the cubed butternut squash and pour in enough water to completely cover the pieces. Bring the water to a vigorous boil and then reduce the heat slightly. Cook for 10 to 15 minutes, or until the squash is fork-tender. Once cooked, drain the squash and set it aside to cool slightly.

    Cook the Pasta: In a separate pot, bring a generous amount of salted water to a boil. Add the macaroni pasta and cook it according to the package instructions until it's al dente (typically about 7-9 minutes). Drain the pasta and set it aside.

      Make the Cheese Sauce: In a high-speed blender, combine the soaked cashews, cooked butternut squash, vegetable broth, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend on high until the mixture reaches a silky smooth and creamy consistency. Taste and adjust the seasoning if necessary.

        Combine Pasta and Sauce: In a large mixing bowl, combine the drained macaroni with the creamy butternut squash cheese sauce. Gently stir until every piece of pasta is evenly coated with the luscious sauce.

          Optional Baking Step: If you'd like a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. If desired, sprinkle breadcrumbs evenly over the top to create a crispy topping. Bake for 15-20 minutes, or until the dish is heated through and the top is golden and slightly crispy.

            Serve: Spoon the creamy vegan butternut squash mac & cheese into bowls or plates. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy this delicious and nutritious twist on a classic comfort food!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings