Vegan Butternut Mac Cheese (Printable)
Comforting pasta featuring roasted butternut squash and a luscious dairy-free cheese sauce for a healthy twist.
# What's Needed:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 1 medium butternut squash (about 2 lbs), peeled and cubed
03 - 1 small yellow onion, roughly chopped
04 - 2 garlic cloves, peeled
→ Sauce Base
05 - ½ cup unsweetened plant-based milk (oat, almond, or soy)
06 - ¼ cup nutritional yeast
07 - 3 tbsp olive oil, divided
08 - 1 tbsp lemon juice
09 - 2 tsp Dijon mustard
10 - ½ tsp smoked paprika
11 - ½ tsp ground turmeric (optional)
12 - 1 tsp salt, plus more to taste
13 - ½ tsp ground black pepper
→ Topping (optional)
14 - ¼ cup panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley
# How to Make It:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper. Arrange the butternut squash cubes, onion, and garlic on the sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
02 - Place the baking sheet in the oven and roast for 25 minutes, until the squash is tender and lightly caramelized.
03 - While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
04 - Transfer the roasted squash, onion, and garlic to a blender. Add plant-based milk, nutritional yeast, 1 tablespoon olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Blend until a smooth, creamy sauce forms. Adjust seasoning as needed.
05 - Return drained pasta to the pot. Pour the squash sauce over it and stir thoroughly to coat the pasta. Gently heat on low for 2 to 3 minutes, stirring occasionally.
06 - If desired, mix panko breadcrumbs with 1 tablespoon olive oil. Sprinkle evenly over the pasta in an ovenproof dish and broil for 2 to 3 minutes until golden brown.
07 - Serve hot, garnished with chopped fresh parsley.
# Tips for Success:
01 -
- It tastes indulgent and creamy without a drop of cream—that roasted squash does all the heavy lifting.
- Once you roast the vegetables, the whole thing comes together in minutes, so it feels like cheating for how impressive it looks.
- You can make it for omnivores and vegans at the same table and nobody feels like they're eating something different.
02 -
- Don't skip the roasting step—raw squash blended into sauce tastes thin and watery, but roasted squash becomes this naturally sweet, concentrated puree that actually tastes like it should coat pasta.
- The sauce will seem thick when it comes off the blender, but it loosens up when you stir it with the hot pasta. If it's still too thick, add a splash more plant-based milk, one tablespoon at a time.
- Nutritional yeast is non-negotiable here; it's what gives the sauce that cheesy, savory quality that makes your brain believe this is mac and cheese and not just squash pasta.
03 -
- Don't blend the sauce until your pasta is ready—a warm sauce mixed with hot pasta feels like it was meant to be together in a way that cold sauce never quite does.
- If you're serving people who are skeptical about vegan food, don't announce it until after they've tasted it; let the food speak for itself.