This Butternut Squash Mac and Cheese recipe is dairy-free and delicious! It’s creamy and comforting, plus plant-based and healthy.
Celebrate squash season with a comforting classic – macaroni and cheese! This rich dish is wholesome and healthy, making it the ultimate comfort food.
It comes together with some simple prep work, that’s worth every second once you take your first spoonful!
How to Roast Butternut Squash
Roasting your butternut squash before blending into a sauce gives the final macaroni and cheese more depth and flavor. So don’t skip this step!
- Peel the butternut squash
- Slice the squash and remove seeds
- Roughly chop the squash into cubes
- Toss the squash with a little olive oil, salt, and pepper
- Roast the butternut squash at 400F for 30 minutes, flipping once halfway through
How to Soak Cashews
Soaking cashews gives vegan sauces a creamy, dreamy consistency! If you don’t soak your cashews the end result will be a grainy and gritty sauce.
I like to soak my cashews overnight in cold water but if you’re in a time crunch, you can do it in less than 30 minutes! Simply toss cashews into a small bowl, cover with hot water, and let sit for 15-30 minutes.
Butternut Squash Mac and Cheese FAQ
Can this recipe be made gluten-free? Absolutely, just use your favorite gluten-free pasta.
What can I use instead of cashews? You can substitute cashews with almonds or macadamia nuts.
Do I have to use nutritional yeast? I love the taste of nooch, and sometimes even add extra on top. If you’re not a fan, skip it.
How can I make this dish spicy? Add a couple dashes of cayenne pepper in with the seasoning and/or top with a drizzle of hot sauce.
Can I add veggies to my macaroni n cheese? Heck yes! Peas, brussels sprouts, and broccoli are super tasty stirred in.
How should I store leftovers? Store the cooked mac & cheese in an air-tight container in the fridge for up to 5 days. Reheat in the microwave or on the stove with a splash of non-dairy milk!
Want more dairy-free meals? Check these out next:
- Easy Baked Mac & Cheese
- French Bread Pizza
- Copycat Chipotle Burrito Bowl
- Portobello Mushroom Steaks
- One Pot Creamy Red Lentil Pasta
- Spaghetti Squash Pizza Casserole
- Tomato Galette with Almond Ricotta
I hope you enjoy this homemade butternut squash macaroni and cheese as much as we do. It’s warm, nourishing, and kid-friendly! If you try this recipe, please share a photo with me over on Instagram.
Butternut Squash Mac and Cheese
- 1 (12-ounce) bag elbow macaroni
- 1/2 cup raw cashews soaked and drained
- 1/2 cup water
- 1 cup roasted butternut squash
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon turmeric
- Salt and pepper to taste
- Cook macaroni noodles al dente, according to package instructions. Once cooked, reserve at least 1/2 cup pasta water then strain. Pour noodles back into the pot and set aside.
- Meanwhile, in in a blender or food processor, blend cashews and water until combined. Add in roasted butternut squash and remaining ingredients. Blend again, until completely smooth.
- Add the butternut squash sauce to pot with cooked pasta and stir to coat. Add reserved pasta water while stirring, until desired consistency is reached. Taste and adjust seasoning, if needed. Serve warm and enjoy!