Vegan Butternut Squash Mac Cheese (Printable)

A dairy-free creamy dish with roasted butternut squash and elbow macaroni, ideal for easy and nourishing dinners.

# What goes in:

→ Pasta

01 - 12 oz elbow macaroni or other short pasta

→ Vegetables

02 - 1 small butternut squash (approximately 1.5 lbs), peeled, seeded, and cubed
03 - 1 small yellow onion, roughly chopped
04 - 3 cloves garlic, peeled

→ Sauce Base

05 - 2 tbsp olive oil
06 - 1½ cups unsweetened soy or oat milk
07 - 3 tbsp nutritional yeast
08 - 1 tbsp lemon juice
09 - 1½ tsp Dijon mustard
10 - ½ tsp ground turmeric
11 - ½ tsp smoked paprika
12 - ½ tsp salt, plus more to taste
13 - ¼ tsp ground black pepper

→ Topping (optional)

14 - ½ cup panko breadcrumbs
15 - 1 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Toss butternut squash cubes, chopped onion, and garlic cloves with 1 tablespoon olive oil and a pinch of salt. Spread evenly on baking sheet.
03 - Roast for 25 to 30 minutes until squash is tender and beginning to caramelize.
04 - Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
05 - Combine roasted vegetables, soy or oat milk, nutritional yeast, lemon juice, Dijon mustard, turmeric, smoked paprika, salt, and black pepper in blender. Blend until smooth and creamy. Adjust seasoning as needed.
06 - Heat 1 tablespoon olive oil in large pot over medium heat. Pour in blended sauce and cook for 2 to 3 minutes, stirring frequently until warmed through.
07 - Add cooked pasta to sauce and stir to coat evenly.
08 - Preheat broiler. Toss panko breadcrumbs with 1 tablespoon olive oil and sprinkle over mac and cheese. Broil for 2 to 3 minutes until golden brown.
09 - Serve immediately, garnished with additional black pepper or fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent and cheesy without any actual cheese, thanks to the roasted squash and nutritional yeast doing all the heavy lifting.
  • The leftovers reheat beautifully, and somehow taste even better the next day when the flavors have settled in.
  • You can prep the sauce ahead and just toss it with freshly cooked pasta when dinnertime hits.
  • Its naturally sweet from the squash, but the mustard and lemon keep it savory and balanced.
02 -
  • Do not skip roasting the vegetables, boiling them makes the sauce watery and flat instead of rich and caramelized.
  • Taste the sauce before mixing it with the pasta, its easier to adjust the seasoning when its on its own.
  • If the sauce feels too thick after blending, add a splash more plant milk until it coats a spoon smoothly.
  • Leftover sauce thickens in the fridge, just loosen it with a bit of milk or pasta water when reheating.
03 -
  • Roast an extra squash and freeze the puree, it makes throwing this together on a weeknight ridiculously fast.
  • Use a high-speed blender if you have one, it makes the sauce silkier than a regular blender ever could.
  • If you are not into nutritional yeast, you are going to miss the cheesy flavor, but you can try adding a tablespoon of miso paste for umami depth instead.
  • Let the mac and cheese sit for five minutes after mixing, the pasta absorbs the sauce and everything tastes more cohesive.

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