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This autumnal vegan butternut squash mac and cheese is everything your comfort food-loving heart or Thanksgiving table could possibly want. It's velvety from cashews, rich with golden butternut squash, and totally throws processed store-bought cheeze off the Empire State Building observation deck to its perilous fate below. You'll be dunking your spoon into the empty pot in under 30 minutes.
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The sauce has that nostalgic orange hue and a deep umami groove, thanks to a hit of nutritional yeast and smoked paprika. I know you are thinking this is going to be sweet because of the butternut squash, but trust me, the cheese base is way better than you would imagine.
It's been a runaway hit at our family's huge vegan Thanksgiving, where most folks aren't even vegan, but they pile their plates high with this mac anyway (I honestly don't blame them). Right up there with our tofu turkey, bourbon cranberry sauce, vegan mashed potatoes, and roasted carrot lentil soup, this crowd pleasing side holds its own.
Whether you're feeding picky kids, skeptical cousins, or just need a cozy solo bowl while bingeing your favorite 90s sitcom (spoiler alert: you're in Baby Talk), this bad boyo delivers like Uber Eats (in the sense that it delivers, not in the sense that it sucks).
I absolutely love this recipe! I opted to bake it with the optional toppings and I just loved the flavour! It will be great for all fall and winter celebrations with loved ones!
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🥰Why you'll adore this vegan butternut squash mac n cheese recipe
✊ Vegan AF and Easily GF: Like all my vegan Thanksgiving recipes, this dodges animal products, and can easily be a part of your Rolodex of gluten-free vegan recipes by using Tinkyada brown rice macaroni in place of the regular stuff.
🧀 Ultra-Cheesy (Without Cheese): Thanks to nutritional yeast and cashews, this sauce hits all the creamy, cheesy notes without dairy, and it's not sweet-tasting from the squash either.
⏱ Weeknight-Friendly: The whole recipe comes together in about 30 minutes, start to finish. Faster than a pizza delivery.
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was tested and tweaked by a team of hundreds of recipe testers from all over the globe and got a thumbs-up.
🤘learn to make insanely flavorful vegan sides
This guide to my most popular vegan side dishes is 100% FREE, & you'll love the actual heck out of it 🥰
🎃Vegan butternut squash mac & cheese ingredients
The Squash
I make this with a medium firm butternut squash and use any that is left over for making vegan butternut squash soup. You can also use thawed, well-drained frozen squash if you hate having to peel things (though then you miss out of the seeds which are such a nice bonus).
Tapioca Starch
Tapioca starch adds a subtle, stretchy pull that gives this sauce its naturally cheese-like texture. Potato starch works too-it won't stretch quite as much, but still gives the cheese a texture that'll make your pasta feel properly hugged.
Unsweetened Plant-Based Milk
Stick with a neutral, unsweetened option-soy, oat, or almond are all safe bets. My personal fave is soy because of how well it curdles when it comes in contact with acid (uh, not the stuff you used to eat on sugar cubes). Anything flavored or sweetened is gonna throw the whole thing off. Vanilla mac and cheese? Heck no. I will barf if you serve that to me, and so will everyone else.
Rice Vinegar
Rice vinegar keeps the sauce from feeling too heavy or flat. Apple cider vinegar is the best sub if you're out. White vinegar works too, though it's a bit sharper and less dairy-tasting in my opinion.
Vegan Butter
As the only source of added fat in this recipe, vegan butter adds that rich flavor you'd normally get from a roux. Of course, if you are on the WFPBNO train, you can just leave it out.
I like the one from Earth Balance. It measures easily and tastes awesome. Trader Joe's version is budget-friendly, just a bit trickier to measure because of the way it's packaged. Or hey, make your own! I walk you through how in my vegan dairy crash course. Whichever you use, let it come to room temperature before blending.
Nutritional Yeast
This is where the cheesy flavor comes from. Nutty, umami-packed, and basically pantry gold in vegan cooking. I use nutritional yeast to make all kinds of cheese-y things-vegan nacho cheese, vegan parmesan, you name it. Flakes or powder both work fine here.
Smoked Paprika
Smoked paprika adds just the right touch of smokiness to round out the sweetness of the squash. Regular paprika also works, but smoked paprika brings more dimension. If you're craving a subtly spicy mac, try swapping it with chipotle powder instead.
Dijon Mustard
Just a spoonful of Dijon mustard sharpens the whole sauce. It's subtle but necessary-it makes the cheese flavor more believable and keeps things from falling flat. Any mustard will do in a pinch, but I like a good, sharp Dijon like Grey Poupon or Maille.
Elbow Macaroni or Small Shells
Go with pasta shapes that can really hold the sauce. Elbows, shells, or even cavatappi (the long corkscrew-shaped noods) work great.
If you need it gluten-free, Tinkyada brown rice pasta is hands-down the best in all my trials-it stays firm and holds the sauce like a champ. Just steer clear of corn-based pasta if you are GF, which tends to fall apart and turn into a pathetically mushy mess. Whatever you use, don't overcook OR undercook gluten-free macaroni.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Chipotle Chorizo Butternut Mac and Cheese
Add 1-2 chipotle peppers in adobo sauce to the blender when making the cheese sauce. Smoky, spicy, and killer with a squeeze of lime. Top the finished mac with some browned vegan chorizo for the ultimate smoky-spicy comfort bomb.
Pumpkin Mac and Cheese
You can swap in canned pumpkin purée for the squash-just use 1 ¾ cups and skip the boiling step. (You should still soak and drain the cashews in boiling water, though.) If you've got fresh pumpkin, peel and dice it, then steam or boil until fork-tender before blending.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
📖 How to make vegan butternut mac and cheese
Craving mac like, yesterday? Follow these photo-packed steps to get it right on the first whirl. Or skip straight to the printable recipe card below if you're in no mood for the scenic route.
Step One
Squashkosh B'gosh:
Bring a large pot of salted water to a boil. Add the squash and cashews. Cook until fork-tender, 10-12 minutes.
Step Two
In the Cold November Drain:
Drain squash and cashews in a colander. Discard the cooking water.
Step Three
Blend It Like Beckham:
Add squash and cashews to a blender with tapioca starch, plant milk, vinegar, vegan butter, nutritional yeast, paprika, mustard, onion, and salt. Blend until smooth.
Step Four
Mad Macs:
Boil 12 cups of water. Salt it, then cook the pasta until al dente. Drain the pasta.
Step Five
Stir Wars:
Return the pasta to the pot, and stir in the sauce until coated.
Step Six
If Making The Roasted Squash Topping:
Preheat oven to 375°F (190°C). Toss squash slices with poultry seasoning, tamari, and oil.
Step Seven
Roastbusters:
Roast the squash slices for 20-25 minutes until browned and fork tender.
Step Eight
Right Said Bread:
Transfer the mac and cheese to a casserole dish. Top with roasted squash and panko. Bake on the top rack in your oven for 12-14 minutes until golden.
Remove from oven. Top with chives. Serve hot.
💡Serving Ideas
Spoon this cheesy mac up alongside roasty Brussels and carrots glazed in maple balsamic or roasted parsnips. This mac also makes a pretty bangin' side to serve with a soup course, and for that, I'd recommend rocking my mushroom soup, roasted carrot lentil soup, or Thai pumpkin soup.
Or scoop it onto a plate with some herby vegan stuffing with chestnuts, and a ladle of onion gravy because heck yes, you can. Green bean casserole will give it that throwback charm, and if you're going big, the stuffed vegan roast or maple-glazed vegan ham brings everything you need and more, without any of the bird.
And if you've got any room left, that vegan pumpkin chiffon pie's not just a looker-it's a legit closer.
👉Top tips
- If Using Frozen Squash Instead of Fresh: Fresh squash gives the richest flavor and texture, but if you're in a pinch, frozen can totally work. Just thaw it fully and squeeze out any excess liquid before cooking, or your sauce might get watered down and lose its silky body. Aim for the same weight as fresh, about 2 cups once defrosted and drained.
- Bake Just Before Serving: If you're adding that golden crispy topping (and honestly, why wouldn't you?), hold off on the oven until you're ready to eat. That way the top stays crunchy and the base stays saucy-just how your Wild West mommy likes it.
🤷♀️ Recipe FAQs
Unless your kid has sworn a vendetta against orange food, they'll love it. It's creamy, familiar, and secretly full of veg.
Absolutely. Sub in sunflower seeds for the cashews, or make it with tofu in place of the nuts (no need to boil them).
Not really. The squash brings creamy body and natural sweetness, but the nooch, mustard, and paprika take the flavor wheel. A lot of what we associate with "pumpkin" or "squash" flavor is just because of the spices. You'll notice it in my vegan pumpkin muffins and pumpkin flan, too.
❄️ Refrigerating:
Store leftovers in an airtight container in the fridge for up to 5 days.
🧊 Freezing:
Freeze sauce or fully mixed mac (without topping) for up to 2 months. Thaw overnight in the fridge.
🔥 Stovetop Reheating:
Warm gently in a saucepan over low heat with a splash of plant milk to loosen.
🥵 Oven Reheating:
Preheat your oven to 350°F (175°C). Transfer mac to an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through.
✌️You'll love these vegan Thanksgiving recipes too
Vegan Butternut Squash Mac and Cheese
Ingredients
For the Butternut Squash Cheese Sauce:
- 2 cups butternut squash peeled and 1-cm diced
- 1 cup raw cashews
- ¼ cup tapioca starch
- 1 ½ cup unsweetened plant-based milk
- 3 tablespoons rice vinegar
- 3 tablespoons vegan butter room temperature
- 1 ½ cup nutritional yeast
- 1 teaspoon smoked paprika
- 2 teaspoons dijon mustard
- 2 tablespoons onion minced
- 2 teaspoons salt or to taste
For the Macaroni:
- 1 lb. elbow macaroni or small shells
- 12 cups of water
- 1 teaspoon salt
Optional Topping:
- 2 cups butternut squash peeled and thinly sliced
- 1 teaspoon poultry seasoning
- 2 teaspoons tamari
- 2 teaspoons olive oil
- ¼ cup panko breadcrumbs
- 1 tablespoon chives thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add the diced butternut squash and cashews and cook until tender, 10-12 minutes.
- Drain the butternut squash and nuts in a colander, discarding the water.
- Transfer the drained squash and cashews to a blender along with the tapioca starch, plant-based milk, vinegar, vegan butter, nutritional yeast, smoked paprika, mustard, onion, and salt. Blend until completely smooth, forming the cheese sauce.
- Bring 12 cups of water to a boil. Once boiling, add the salt and the macaroni. Cook until al dente according to package directions.
- Drain well and return the pasta to the pot. Pour the butternut squash cheese sauce over the pasta and stir until evenly coated.
- For the optional topping, preheat the oven to 375°F (190°C). Toss the thinly sliced squash with poultry seasoning, tamari, and olive oil. Spread on a baking sheet and roast until tender and lightly browned, 20-25 minutes.
- Spread the mac 'n cheese into a casserole dish. Top with the roasted squash and breadcrumbs. Bake until the breadcrumbs are golden and crisp, 12-14 minutes.
- Remove from the oven, sprinkle with chives, and serve hot.
Notes
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Cathy says
More delicious than traditional cow milk mac&cheese
Marlee Wellington says
I tried a test run of this once and the flavor was so good! I used arrowroot starch because I didn't have tapioca, but I think it may have made the sauce a bit less creamy. I'm going with the recommended alternate this time (I missed it the first go round), and I'm also thinking of making a cashew cream (soaked overnight cashews then creamed in a food processor) ahead of time instead of boiling the cashews. Has anyone tried this, or any reason this would negatively change the flavor or texture? Thanks!
Cheryl says
I’ve found my go to mac and cheese recipe! Easy to make comfort food. Was a hit with the two non-vegans I made it for. Thanks Chef Adam!
Cathy Fitzgerald says
I finally made something cheesy and vegan!! This was easy to follow, I loved the butternut squash topping--a little zing of flavor. I didnt have smoked paprika but it was still good!
Emily says
Long have I searched for a vegan Mac and cheese that is creamy, flavorful, and not...weird. This checked every box and more. The sauce is creamy and indulgent. The topping really takes it to the next level. I'd eat the roasted squash by the bowlful (and have!) If mac and cheese is your comfort food, prepare to be comforted. 10/10
MacNCheez Fan says
Delicious mac & cheese recipe! The optional topping is great and totally worth the little bit of extra effort.
Dietmar says
I am usually a Mac and Cheese skeptic, who doesn’t eat it too often. I make an exception for this recipe though, which is super tasty. Everything is easy to make. To me, the roasted butternut squash on top isn’t optional by the way - that’s really something you should add!
Kendall says
I'm a huge fan of mac n cheeze - this one's definitely being added to the regular rotation! I love that it's cheezy without needing any of the premade vegan cheese that my regular recipe uses. I don't even miss it!
Jennifer says
So rich and delicious 😋! We can't stop going for more. Finally had to wrap and put it away because we're so full 🙌