Vegan Butternut Squash Mac Cheese

I threw this together on a rainy Wednesday when I had half a butternut squash sitting in the fridge and no intention of turning on the stove for long. The sauce came out so creamy I had to double-check I hadn't accidentally grabbed regular milk. My friend who swears she hates vegan cheese asked for seconds before I even mentioned it was dairy-free.

I made this for a potluck once and watched three people go back for thirds without realizing it was vegan. One of them was my very skeptical uncle who usually turns his nose up at anything without butter. He cornered me later asking for the recipe, and I knew I had a winner on my hands.

Ingredients

• Elbow macaroni or short pasta: I like elbows for their classic mac and cheese feel, but shells and cavatappi work beautifully because they catch the sauce in their curves.
• Butternut squash: This is the secret star that makes the sauce velvety and naturally sweet, roasting it brings out a caramelized depth you just cant skip.
• Yellow onion and garlic: Roasting these alongside the squash mellows their sharpness and adds a subtle sweetness that rounds out the whole sauce.
• Olive oil: A little goes into roasting and a little more into the sauce, it keeps everything silky without feeling heavy.
• Unsweetened soy or oat milk: Oat milk gives a creamier texture, but soy works great too, just make sure its unsweetened or the sauce will taste off.
• Nutritional yeast: This is what gives the sauce that cheesy, umami punch, do not skip it or substitute it with anything else.
• Lemon juice: Just a tablespoon brightens everything up and cuts through the richness so it does not feel too heavy.
• Dijon mustard: Adds a tiny bit of tang and sharpness that makes the sauce taste more complex, like real cheese sauce does.
• Ground turmeric: Mostly for color to get that golden mac and cheese look, but it adds a whisper of earthy warmth too.
• Smoked paprika: A hint of smokiness makes the whole thing feel more grown-up and interesting.
• Salt and black pepper: Season generously, the squash and pasta need it to really shine.
• Panko breadcrumbs (optional): If you want that crispy top layer, toss these with a bit of oil and broil them for a few minutes until golden.

Instructions

Roast the vegetables:

Preheat your oven to 200°C (400°F) and toss the squash, onion, and garlic with olive oil and a pinch of salt. Spread them out on a lined baking sheet and roast for 25 to 30 minutes until the squash is soft and the edges are turning golden.

Cook the pasta:

While the vegetables are roasting, boil your pasta according to the package directions, then drain and set it aside. I usually undercook it by a minute since it will sit in the hot sauce for a bit.

Blend the sauce:

Once the vegetables are done, throw them into a blender with the plant milk, nutritional yeast, lemon juice, mustard, turmeric, paprika, salt, and pepper. Blend until its completely smooth and creamy, taste it and add more salt or lemon if it needs it.

Heat and combine:

Pour the sauce into a large pot with a tablespoon of olive oil over medium heat, let it warm through for a couple of minutes while stirring. Add the cooked pasta and stir until every piece is coated in that golden sauce.

Add the crispy topping (optional):

If you want a crunchy top, preheat your broiler and toss panko breadcrumbs with a tablespoon of olive oil. Sprinkle them over the mac and cheese and broil for 2 to 3 minutes until theyre golden and crispy, watch it closely so they do not burn.

Serve:

Dish it up hot, with a crack of black pepper or a handful of fresh herbs if you have them.

Save

The first time I served this to my niece, she scraped her bowl clean and announced it was better than the boxed stuff her mom makes. My sister was not thrilled, but I took it as the highest compliment a six year old could give.

Make It Your Own

I have stirred in sautéed spinach, roasted broccoli, and even leftover caramelized mushrooms depending on what was in the fridge. You can also swap the pasta shape for anything you like, rigatoni and shells are my favorites because they hold onto the sauce. If you want it richer, blend in a couple tablespoons of soaked cashews with the sauce, but keep in mind that makes it no longer nut free.

Storage and Reheating

This keeps in the fridge for up to four days in an airtight container, and it reheats like a dream on the stovetop with a splash of plant milk to loosen it up. I have also frozen individual portions for up to a month, thaw overnight in the fridge and reheat gently. The breadcrumb topping does not freeze well, so add that fresh if you are making it ahead.

Serving Suggestions

I usually serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness, or alongside roasted Brussels sprouts if I am feeling fancy. It also makes a killer side dish for holiday meals when you need something hearty that everyone can eat.

• Top with fresh parsley, chives, or a drizzle of hot sauce for extra flavor.
• Pair with a crisp white wine like Chardonnay or a light lager if you are into that.
• Serve with crusty bread for mopping up any extra sauce left in the bowl.

Save

This recipe has become my go-to whenever I need comfort food that does not make me feel sluggish afterward. I hope it lands on your table as often as it does on mine.

Recipe FAQs

→ How do I roast the butternut squash evenly?

Cut the squash into uniform cubes and spread them in a single layer on a baking sheet. Toss with olive oil and salt before roasting at 400°F (200°C) for 25–30 minutes until tender and caramelized.

→ Can I use other types of pasta?

Yes, short pasta shapes like penne or shells work well as they hold the sauce nicely, but stick to varieties that cook similarly to elbow macaroni.

→ What is nutritional yeast's role in the sauce?

Nutritional yeast provides savory, cheesy notes and enhances the sauce’s flavor without dairy, contributing to the creamy, umami profile.

→ How can I make the topping crispier?

Mix panko breadcrumbs with olive oil and broil for 2–3 minutes until golden brown to add a crunchy, toasted finish.

→ Are there any allergen-friendly substitutions?

Use gluten-free pasta and breadcrumbs to avoid gluten, and choose oat milk for a soy-free option. Avoid adding cashews for nut-free needs.