Vegan butternut squash mac and cheese with creamy plant based sauce and crispy breadcrumb topping in 30 minutes. ♡
This vegan butternut squash mac and cheese tastes so creamy and cheesy you forget the entire sauce is plant based. Roasted butternut blends with cashews, nutritional yeast, and miso for a sauce that hugs every elbow. For more ideas, see our Vegan Creamy Tuscan Pasta.
Plant based comfort food that wins over the dairy crowd. Let’s make it together.
Ingredients
Vegan Butternut Squash Mac and Cheese
- 1 lb elbow pasta
- 3 cups cubed butternut squash
- 2 tbsp olive oil
- 1 cup raw cashews, soaked
- 1 cup unsweetened plant milk
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 cup panko breadcrumbs
- 2 tbsp vegan butter, melted
- 2 tbsp fresh parsley, minced
How to Make Vegan Butternut Squash Mac and Cheese
- **Roast.** Toss butternut squash with olive oil, salt, and pepper. Roast at 425F for 25 minutes until golden and tender.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- **Blend.** Drain cashews. Blend with roasted squash, plant milk, nutritional yeast, miso, lemon juice, garlic powder, salt, and paprika until silky smooth.
- **Toss.** Pour sauce over drained pasta in a large pot. Toss adding pasta water as needed for creaminess.
- **Crumb.** In a small bowl mix panko, melted vegan butter, and 1 tbsp nutritional yeast.
- **Broil.** Transfer mac to a baking dish. Top with panko mixture. Broil 2 minutes until golden.
- **Serve.** Top with parsley and serve hot.
Why This Recipe Works
Roasted butternut squash brings natural sweetness and orange color that visually mimics aged cheddar. Roasting concentrates the sugars and adds caramel notes that raw squash never delivers, so do not skip the roast for a microwave shortcut.
White miso plus nutritional yeast is the umami one two punch. Miso brings the salty fermented depth that real cheese has, while nooch adds the sharp cheesy tang. Together they fool the tongue into thinking dairy.
The crispy panko topping seals the deal. Vegan butter, panko, and a sprinkle of nutritional yeast form a golden crust under the broiler that mimics the crispy top of baked mac and cheese. For more ideas, see our Crispy Salt And Pepper Tofu.
Tips
- Soak cashews in hot water 15 minutes if you forgot to soak overnight.
- Roast butternut at 425F for caramelization, not lower temps.
- Blend the sauce on high for at least 90 seconds for silky texture.
- Reserve 1 cup pasta water before draining for sauce thinning.
- Common mistake: do not skip the miso, it brings the cheese flavor.
- Store leftovers up to 4 days. Reheat with a splash of plant milk.
Variations
- Add buffalo sauce for vegan buffalo mac.
- Stir in roasted broccoli for a complete vegan dinner.
- Use rotini or shells instead of elbows.
- Add 1 tsp smoked paprika for smoky bbq mac.
- Top with crumbled vegan bacon for extra savory.
- Make it gluten free with gluten free pasta and panko.
Looking for more recipes? Try our Vegan Chocolate Peanut Butter Banana Ice Cream or Bang Bang Chicken Bowls next.
Common Mistakes to Avoid
- Skipping the squash roast: Microwaved squash is bland. Roast at 425F for caramel notes.
- Using yellow miso: White miso only. Yellow is too strong and dark for this sauce.
- Not blending long enough: 90 seconds on high. Cashew chunks ruin the silky texture.
- Using cold pasta water: Reserve hot starchy water before draining. The starch helps emulsify.
Vegan Butternut Squash Mac and Cheese
Ingredients
Method
- **Roast.** Toss butternut squash with olive oil, salt, and pepper. Roast at 425F for 25 minutes until golden and tender.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- **Blend.** Drain cashews. Blend with roasted squash, plant milk, nutritional yeast, miso, lemon juice, garlic powder, salt, and paprika until silky smooth.
- **Toss.** Pour sauce over drained pasta in a large pot. Toss adding pasta water as needed for creaminess.
- **Crumb.** In a small bowl mix panko, melted vegan butter, and 1 tbsp nutritional yeast.
- **Broil.** Transfer mac to a baking dish. Top with panko mixture. Broil 2 minutes until golden.
- **Serve.** Top with parsley and serve hot.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
