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Creamy Butternut Squash Mac and Cheese: Easy 30-Minute Vegan

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A comforting, plant-based twist on classic mac and cheese featuring a velvety sauce made from roasted butternut squash and cashews. This quick and easy recipe delivers rich, cheesy flavor without dairy, perfect for cozy weeknights.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons extra virgin olive oil (for roasting)
  • 3–4 garlic cloves, peeled
  • 1 cup low-sodium vegetable broth
  • 1/2 cup raw cashews, soaked
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 small yellow onion, roughly chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of nutmeg
  • Sea salt and black pepper to taste
  • 1 pound macaroni or shell pasta
  • Optional: 1 cup Brussels sprouts or broccoli, chopped
  • Optional: 1/2 cup breadcrumbs for topping

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
  3. While squash roasts, soak cashews in hot water for at least 15 minutes, then drain and rinse.
  4. Bring a large pot of salted water to a boil for the pasta.
  5. In a high-speed blender, combine drained cashews, roasted squash, vegetable broth, nutritional yeast, lemon juice, onion, garlic, smoked paprika, garlic powder, onion powder, and nutmeg. Blend until completely smooth.
  6. Cook pasta in boiling water according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  7. Return pasta to the pot and pour the warm sauce over it. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
  8. Optional: Toast breadcrumbs with olive oil and garlic powder in a skillet until golden. Sprinkle over mac and cheese before serving.
  9. Serve immediately, garnished with fresh parsley or cracked black pepper if desired.

Notes

For the smoothest sauce, blend liquid ingredients first, then add solids slowly. Do not overcook the pasta as it will continue to cook from residual heat. The sauce thickens as it cools, so have it ready before draining the pasta. Do not freeze this recipe as the cashew sauce may separate.

Nutrition

Keywords: vegan mac and cheese, butternut squash recipe, dairy-free comfort food, cashew cream sauce, easy weeknight dinner, gluten-free option

Find it online: https://lindabake.com/creamy-butternut-squash-mac-and-cheese-easy-30-minute-vegan/