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Vegan Butternut Squash Mac and Cheese in a white bowl.

Vegan Butternut Squash Mac and Cheese

Jessica Vogl
A delicious and healthy recipe for Vegan Butternut Squash Mac and Cheese - you won't even miss the cheese!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup raw, unsalted cashews
  • 2 cups butternut squash peeled, de-seeded, and cubed
  • 2 crowns broccoli cut into florets
  • 2 Tablespoons olive oil divided
  • 2 teaspoons kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 1 lb. dried pasta such as elbows or cellentani
  • 2 cups water
  • 2 cloves garlic peeled
  • 3 Tablespoons nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon onion powder
  • ¼ teaspoon nutmeg
  • ⅛ - ¼ teaspoon cayenne pepper depending on your level of spice
  • Flaky sea salt for topping
  • Ground black pepper for topping

Instructions
 

  • Add the cashews to a small bowl and cover with hot water. These will soak while you prep and roast the vegetables.
  • Preheat oven to 400°F. Spread the cubed butternut squash on a baking sheet and sprinkle with 1 Tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss to combine and spread the squash into an even layer.
  • Repeat with the broccoli on a separate baking sheet. Toss with olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and spread into an even layer.
  • Add both baking sheets to the oven. Bake squash for 25-30 minutes, flipping halfway, until tender.
    Bake broccoli for 20-25 minutes, flipping halfway, until crispy. Set aside.
  • Bring a large pot of water to boil and cook the pasta according to the package directions. Drain, set aside, and keep your pot on the stovetop (you'll use it later).

To make the sauce

  • Once the butternut squash is roasted, add it to a blender with 2 cups water, soaked cashews (drained), garlic cloves, nutritional yeast, lemon juice, dijon mustard, onion powder, nutmeg and cayenne pepper. Add 1 teaspoon salt and ½ teaspoon black pepper.
  • Blend approximately 2 minutes, or until smooth and creamy. Add more water, if needed, to reach your desired consistency. Remember the sauce will thicken as it cools.

To assemble your dish

  • Pour the blended sauce back into the pasta pot. Add the drained noodles and half of the roasted broccoli. Stir to combine and coat. Transfer to bowls and top with additional roasted broccoli, flaky sea salt, and black pepper.
Keyword butternut squash, mac & cheese
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