Vegan Butternut Squash Mac and Cheese (Printable)

Creamy plant-based mac with roasted butternut squash and rich cashew sauce for ultimate comfort food vibes.

# What goes in:

→ Pasta

01 - 12 oz elbow macaroni or short pasta of choice

→ Butternut Squash Sauce

02 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
03 - 1 tbsp olive oil
04 - 1 tsp salt
05 - 1/2 tsp black pepper

→ Cashew Cream

06 - 2/3 cup raw cashews, soaked in hot water for 15 minutes and drained
07 - 1 cup unsweetened plant-based milk (oat or soy)
08 - 2 tbsp nutritional yeast
09 - 1 tbsp lemon juice
10 - 2 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp ground turmeric

→ Topping

14 - 2 tbsp panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on the tray and roast for 25-30 minutes, or until soft and slightly caramelized.
03 - While the squash roasts, soak the cashews in hot water for 15 minutes, then drain thoroughly.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
05 - Add roasted butternut squash, soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, and turmeric to a high-speed blender. Blend until completely smooth and creamy.
06 - Taste the sauce and adjust seasoning with more salt or lemon juice if needed.
07 - Pour the sauce into the pot with the drained pasta. Stir well to coat evenly. Gently heat over low heat, stirring, until warmed through.
08 - Mix panko breadcrumbs with olive oil and toast in a skillet over medium heat until golden. Sprinkle over the mac and cheese with chopped parsley before serving.

# Expert Advice:

01 -
  • The roasted squash brings natural sweetness that balances perfectly with savory cashew cream
  • It reheats beautifully for lunch the next day, if there's any left
  • Nobody guesses it's completely dairy-free until you tell them
02 -
  • Don't skip soaking the cashews; I learned this the hard way when my sauce turned out grainy instead of smooth
  • The sauce thickens as it sits, so you might want to thin it with a splash more milk if reheating leftovers
  • Roasting the squash instead of boiling makes all the difference in the depth of flavor
03 -
  • Use a high-speed blender if you have one; it makes the sauce silkier than a standard blender can achieve
  • Don't be afraid to blend the sauce longer than you think necessary; smoothness is key here

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