Author: This vegan butternut squash mac and cheese is gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season!
To say I'm obsessed with vegan mac and cheese is an understatement. This recipe will be my 5th variation! I mean, what's not to love about pasta + vegan cheese? Adding butternut squash to this version makes the pasta so flavourful and creamy, this recipe has become a new autumn favourite!
The key to making this vegan mac and cheese taste super cheesy is the addition of white miso paste. Now I know that may sound a bit odd, but the miso paste is the secret ingredient that adds an aged umami tang that really gives this pasta a cheddar vibe. Then I also add nutritional yeast for more cheesiness, and it's actually kinda crazy how cheesy this tastes!
How to Make Vegan Butternut Squash Mac and Cheese:
Bring a large pot of water to a boil and cook the macaroni according to the package directions.
In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash and vegetable broth. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
Add the cooked butternut squash mixture to a blender along with the nutritional yeast, miso paste, and salt. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Be careful not to fill the blender too high so it doesn't erupt.
Alternatively you could use an immersion blender straight in the pan. If your sauce is too thick, you can add another ¼ cup of vegetable broth or water.
Return the sauce the pan, and add the cooked macaroni to the sauce and toss well to coat. Serve hot.
I love this vegan butternut squash mac and cheese all on its own, but to make it a heartier meal you could serve it with a side of roasted cauliflower or asparagus, and if you really want a gorgeous meal my Italian seitan sausages. YUM!
Bon appetegan!
Sam Turnbull
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Vegan Butternut Squash Mac & Cheese
Servings: (makes about 6 cups)
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Ingredients
- 3 cups macaroni noodles, (gluten-free if preferred)
- 1 tablespoon vegan butter, (or other light oil)
- 1 yellow onion,, chopped
- 3 cloves garlic,, minced
- ½ medium butternut squash, 580g peeled, deseeded, and chopped into 2 inch cubes (4 cups cubed)
- 1 ½ cups vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspoon salt
Instructions
- Bring a large pot of water to a boil and cook the macaroni according to the package directions.
- In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash and vegetable broth. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
- Add the cooked butternut squash mixture to a blender along with the nutritional yeast, miso paste, and salt. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Be careful not to fill the blender too high so it doesn’t erupt. Alternatively you could use an immersion blender straight in the pan. If your sauce is too thick, you can add another ¼ cup of vegetable broth or water.
- Return the sauce the pan, and add the cooked macaroni to the sauce and toss well to coat. Serve hot.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Amy says
Honestly mine wasn't very cheesy. Mostly just tasted like butternut squash. I added some capers and breadcrumbs for a topping, and it nicely rounded out the flavour and texture.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy, sorry you didn't enjoy it more, the nutritional yeast and miso paste help with the cheesy flavor. If you try it again you can try increasing those to get more punch. I hope that helps!
Sarah says
Hi Sam, do you think I could add a handful of cashews to the sauce and make the sauce ahead to freeze for Christmas dinner? I’d make the pasta fresh and add to thawed sauce. Thank you! Love your recipes
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sarah, yes that will work great, adding a handful of cashews will make it extra creamy and the sauce freezes beautifully then you can just thaw and toss with fresh pasta for Christmas 🎄
Rebekah says
Have you tried making this ahead of time? If so can it be reheated in a casserole dish in the oven? Just wondering whether I can add this to our Thanksgiving feast without having to make it the day of.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rebekah, yes you can absolutely make this ahead 😊 Just prepare the mac and cheese as written, let it cool, then transfer it to a casserole dish, cover, and refrigerate for up to 2 days. To reheat, bake it at 350F until hot all the way through, stirring once or twice if needed, and you can add a splash of broth or water if it thickens while sitting. It works really well for a Thanksgiving prep.
Rebekah says
Thank you so much for your reply!! I'm excited to try it.
Erica says
Really quite tasty! I didn’t have any veg broth but wanted full flavor so I upped the yeast & miso by another tablespoon each and added a couple of other spice mixes just for added depth. Will definitely make it again. ( the mixes: turmeric parsley saffron blend and a french onion blend. A sprinkle of lemon pepper on top. Yummm!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yumm sounds perfect! Thank you for the review, Erica! SO happy you enjoyed it 🙂
Sandra Jean Halley says
I didn't own any nutritional yeast and toyed with the idea of yet another spice in my cabinet. I'm so glad I got some because that recipe was delicious! Thank you for the recipe Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed it Sandra! Nutritional yeast is a staple in my kitchen, so you will see me use it in so many recipes (especially cheesy ones). It's also great sprinkled on popcorn 🙂
Jayne says
This is sooooo good! I had a russet potato that needed to be used so I chopped and added it. I also did a sprinkle of smoked paprika, turmeric, mustard and garlic powder. Thank you for this easy recipe. I bought chopped butternut squash so I saved myself that labor.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved it Jayne!! THanks for the review 🙂