Vegan Butternut Squash Mac and Cheese

Creamy, cozy, and packed with plant-based goodness, this Vegan Butternut Squash Mac and Cheese is comfort food with a veggie-forward twist. Roasted butternut squash, garlic, cashews, and nutritional yeast create a rich, velvety sauce without any dairy.

Serve it as a satisfying main course or a crowd-pleasing side dish for fall dinners, Thanksgiving, or anytime you're craving something warm and comforting.

Ingredients

4 cups butternut squash, peeled and cubed

5–6 garlic cloves, peeled

1 medium onion, peeled and quartered

2 sprigs fresh oregano

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 cup raw cashews, soaked overnight or boiled for 10 minutes and drained

1 cup unsweetened plant-based milk

1 cup nutritional yeast

1 teaspoon paprika

1 teaspoon salt, plus more to taste

Juice of 1 lemon

1 pound dry macaroni

½–1 cup reserved pasta water, as needed

1 cup seasoned breadcrumbs, optional

Instructions

1. Roast the Butternut Squash

Preheat the oven to 400°F.

Add the cubed butternut squash, garlic cloves, onion, and oregano to a large baking sheet. Drizzle with olive oil, season lightly with salt and black pepper, and toss to coat.

Spread everything into an even layer and roast for 25–35 minutes, tossing the squash halfway through. The squash should be very tender and lightly caramelized around the edges.

Tip: Check the garlic after about 15–20 minutes. If the cloves are already soft and golden, remove them from the baking sheet and set aside while the squash finishes roasting.

2. Cook the Macaroni

While the vegetables are roasting, bring a large pot of salted water to a boil.

Cook the macaroni according to the package directions until al dente.

Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.

3. Make the Butternut Squash Cheese Sauce

Add the roasted butternut squash, garlic, onion, and oregano leaves to a high-speed blender.

Add the drained cashews, plant-based milk, nutritional yeast, paprika, lemon juice, 1 teaspoon salt, and ½ cup of the reserved pasta water.

Blend until completely smooth and creamy.

If the sauce is too thick, gradually add more reserved pasta water until it reaches a silky, pourable consistency. Taste and adjust the salt, lemon juice, or seasonings as desired.

4. Assemble the Mac and Cheese

Transfer the cooked macaroni to a casserole dish.

Pour the butternut squash cheese sauce over the pasta and stir until the macaroni is completely coated.

Depending on the size of your casserole dish and how saucy you like your mac and cheese, you may have a little extra sauce. Refrigerate or freeze it for another meal.

5. Add the Crispy Topping

For a baked mac and cheese, sprinkle the seasoned breadcrumbs evenly over the top.

Bake at 400°F for about 10 minutes, or until the mac and cheese is hot and the breadcrumb topping is lightly golden.

For extra browning, broil for 1–2 minutes at the end, watching carefully so the breadcrumbs don't burn.

Serve warm and enjoy!

I also love a little Chili Oil Crunch on top! 

Recipe Notes

No time to soak the cashews? Boil them in water for 10 minutes, then drain before blending. This softens them and helps create a smoother sauce.

Choose an unsweetened milk. Make sure your plant-based milk is both unsweetened and unflavored. Oat, soy, almond, or cashew milk can all work well. I make my own Milk with my M1 Milker: https://namawell.com/?ref=treehouse.garden 

Adjust the consistency. The sauce naturally thickens as it sits. Reserved pasta water is perfect for thinning it without diluting the flavor.

Make it ahead. Prepare the sauce and pasta, assemble the casserole, cover, and refrigerate. Add the breadcrumbs just before baking.

Storage & Reheating

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.

When reheating, stir in a splash of unsweetened plant-based milk to loosen the sauce and restore its creamy texture.

Extra butternut squash sauce can also be frozen in an airtight container for a future batch.