This Vegan Butternut Squash Mac and Cheese is a comforting, plant-based take on a classic favorite. Creamy and savory, it pairs roasted or steamed butternut squash with a silky “cheese” sauce made from non-dairy milk, nutritional yeast, and arrowroot for thickness. It’s satisfying for vegans and non-vegans alike.
This recipe was originally posted April 18, 2016 and updated July 10, 2024.
Enjoy a wholesome, plant-based version of classic mac and cheese. The sauce blends roasted or steamed butternut squash with garlic, nutritional yeast for a cheesy profile, Dijon mustard, lemon juice for brightness, and arrowroot to achieve a thick, velvety texture. It takes about 30 minutes of active prep and then a short bake if you choose to crisp a breadcrumb topping.
Ingredients
Butternut Squash: Adds natural sweetness and a creamy body when cooked. Use evenly cut cubes or pre-cut squash for convenience.
Garlic: Provides a warm, savory depth—use fresh for best flavor.
Arrowroot Powder: A gluten-free thickener that creates a glossy, smooth sauce. Cornstarch can be substituted 1:1.
Non-Dairy Milk: Unsweetened soy, oat, or almond milk works well as the sauce base.
Grapeseed Oil or Vegan Butter: For sautéing and added richness.
Dijon Mustard: Adds a tangy note that mimics part of the tang found in traditional cheese sauces.
Onion Powder: Enhances savory flavor without adding texture.
Lemon Juice: Brightens and balances the sauce.
Nutritional Yeast: The primary source of “cheesy” flavor in this dairy-free version; add to taste.
Sea Salt: Adjust to taste—salt helps the sauce sing and should be seasoned a bit saltier than you expect since pasta absorbs some.
Macaroni or Small Pasta: Elbow macaroni, shells, cavatappi, or similar shapes are ideal; cook al dente.
Panko Breadcrumbs (optional): Toasted for a crunchy topping.
Parsley: Fresh parsley for garnish.
How to Make Vegan Butternut Squash Mac and Cheese
- Steam the squash: Place cubed butternut squash in a steamer basket over 1½ inches of boiling water. Cover and steam about 15 minutes or until very tender.
- Make the arrowroot slurry: Whisk 2 tablespoons arrowroot powder with 1/3 cup of the non-dairy milk until smooth and set aside.
- Sauté garlic: Warm oil or vegan butter in a saucepan over medium heat. Add minced garlic and cook 1–2 minutes until just golden.
- Build the sauce: Add the remaining milk, Dijon mustard, onion powder, lemon juice, nutritional yeast, and salt to the pan. Whisk to combine.
- Thicken with arrowroot: Whisk the arrowroot slurry into the saucepan and cook over medium-low, whisking regularly, until thickened (about 3 minutes).
- Cook pasta: Boil pasta in well-salted water until al dente, drain, and transfer to a baking dish or mixing bowl.
- Blend the sauce: Combine the thickened sauce, cooked butternut squash, and roasted garlic (if using) in a blender. Purée until completely smooth. Taste and adjust salt and nutritional yeast—the sauce should be slightly salty to balance the pasta.
- Combine: Pour the blended sauce over the drained pasta and stir until the noodles are evenly coated.
Recipe Pro-Tips
- Cut squash evenly: Consistent cube sizes ensure even cooking; pre-cut squash saves time.
- Optional roast: Roasting squash at 375°F for about 30 minutes caramelizes the edges and deepens flavor compared to steaming.
- Use a high-speed blender: This yields the silkiest sauce; blend until fully smooth for the best mouthfeel.
- Cook pasta al dente: Salt the water well and stop cooking just before tender since the pasta will soften slightly when combined with sauce.
- Adjust seasoning: Add extra nutritional yeast, lemon, or salt as needed—taste before mixing with pasta.
Recipe Variations
Customize this recipe to suit preferences or dietary needs:
- Gluten-free: Use a certified gluten-free small pasta and ensure the arrowroot/cornstarch is gluten-free.
- Spicy: Add red pepper flakes or diced jalapeño to the sauce for heat.
- Herbed: Stir in thyme, rosemary, or sage for an aromatic twist.
- Greens: Fold in sautéed spinach, kale, or Swiss chard for color and nutrition.
- Protein boost: Mix cooked lentils, chickpeas, or crumbled tofu into the finished pasta.
- Creamier/light: Replace half the squash with roasted cauliflower for a lighter but still creamy sauce.
Serving Suggestions
This mac and cheese works as a main for family dinners or a crowd-pleasing side at potlucks. Garnish with toasted panko and fresh parsley and serve alongside salads or plant-based mains for a full meal.
Storage Directions
- Refrigerate: Cool to room temperature, store in an airtight container, and keep up to 3 days.
- Freeze: Freeze in a suitable container for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven until heated through or microwave in intervals, stirring between heats.
Frequently Asked Questions
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time when baking straight from the fridge to ensure it’s heated through.
Nutritional yeast provides the characteristic cheesy flavor, but you can substitute a mild vegan cheese. The flavor and texture will vary.
More Vegan Pasta recipes
- Vegan Creamy Pasta with Seared Mushroom Scallops
- Vegan Pasta Salad with Avocado and Grilled Veggies
- Oyster Mushroom Vegan Pasta Alfredo
- Mediterranean Pasta Salad
Recipe Card
Vegan Macaroni and Cheese
Ingredients
- 2 cups cubed butternut squash (1½-inch cubes)
- 1/2 cup panko bread crumbs (optional)
- 1 clove garlic, minced
- 2 tbsp arrowroot powder (or cornstarch)
- 1 cup unsweetened plain non-dairy milk
- 1 tbsp grapeseed oil, canola oil, or vegan butter
- 3 tsp smooth Dijon mustard
- 1 tsp onion powder
- 1 tbsp fresh lemon juice
- 1 cup nutritional yeast
- 1½ tsp sea salt
- 8 oz macaroni pasta
- 1/4 cup fresh parsley, minced
Instructions
- Fit a large pot or Dutch oven with a steamer basket. Add 1½ inches of water and bring to a boil. Steam the butternut squash, covered, for 15 minutes or until very tender.
- Preheat oven to 350°F if toasting panko. Toast panko in a small dish for about 7 minutes until golden; set aside.
- Whisk arrowroot powder with 1/3 cup of the milk until smooth; set aside.
- Warm a saucepan over medium heat. Add oil or vegan butter and melt. Sauté minced garlic 1–2 minutes until just golden.
- Add remaining milk, Dijon, onion powder, lemon juice, nutritional yeast, and salt to the saucepan and whisk to combine.
- Whisk in the arrowroot-milk mixture and cook over medium-low for about 3 minutes until thickened, whisking frequently.
- Cook pasta in well-salted water until al dente, drain, and return to a deep dish or pan.
- Transfer the sauce to a blender with the cooked butternut squash and blend until smooth. Taste and adjust salt and nutritional yeast.
- Pour sauce over pasta and stir to coat. Garnish with toasted panko and minced parsley. Serve hot.
Notes
Storage: Refrigerate in an airtight container up to 3 days. Freeze up to 3 months; thaw overnight before reheating. Reheat in a 350°F oven or microwave, stirring occasionally.
Tips: Roasting the squash deepens flavor. Blend thoroughly for a silky sauce and taste for seasoning before combining with pasta.
Nutrition
Calories: 261 kcal | Carbs: 45 g | Protein: 11 g | Fat: 4 g | Fiber: 5 g