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5.0 from 117 votes

Vegan Butternut Squash Mac & Cheese [Oil Free]

Wholesome, flavourful, and delicious vegan butternut squash mac and cheese!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 392 kcal
Course: Side Dish , Main Course
Cuisine: American , Canadian

Ingredients

  • 450 grams macaroni or cavatappi pasta or your choice, gluten-free if preferred
For the Sauce
  • 2 pound butternut squash peeled & chopped into 1-inch cubes, approx. 5 cups cubed
  • ¼ cup raw cashews
  • ½ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¾-1 cup unsweetened cashew milk or milk of choice
  • ½ teaspoon sea salt or to taste
For Garnish (optional)
  • Vegan Parmesan Cheese
  • fresh sage
  • smoked paprika

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to boil and cook your pasta according to package directions for al dente pasta. Drain, return to the pot, and set aside.
  2. Meanwhile, add the squash to a small sauce pot, cover with water and boil for 8 minutes, or until easily pierced with a fork. Then drain it and add to your blender, along with all remaining sauce ingredients, starting with ¾ cup of the milk. Blend until smooth, and add more milk if needed for a thinner consistency.
  3. Then pour the sauce over the pasta, mix well, and serve with any garnish you like. (Reserve 1-2 cups of the sauce if you want to add more on top of each bowl for serving.)

Notes

  • Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
  • If you do not have a powerful blender, add the cashews to the same pot with the squash and boil until the squash is cooked. This will soften the cashews and help them blend more smoothly.
  • You may need more or less milk, depending on the size of your squash.
  • As the pasta sits with the sauce, it will continue to absorb it. So, if you plan to have leftovers, reserve a cup of the sauce in a separate container before mixing it into the pasta. Add the reserved sauce to a pan with the leftover pasta when reheating to return it to a creamy state.
  • reserve a cup of the sauce in a separate container
  • Leftovers keep refrigerated for 3-4 days. You may freeze the sauce for up to 3 months in an airtight, freezer-safe container. I don't recommend freezing pasta as it alters the texture.

Nutrition Information

Calories 392cal (20%) Carbohydrates 77g (26%) Protein 14g (28%) Fat 4g (6%) Sodium 226mg (9%) Potassium 800mg (23%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 16236IU (325%) Vitamin C 32mg (36%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 392

% Daily Value*

Calories 392cal 20%
Carbohydrates 77g 26%
Protein 14g 28%
Fat 4g 6%
Sodium 226mg 9%
Potassium 800mg 17%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 16236IU 325%
Vitamin C 32mg 36%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.