Not only is this Butternut Squash Mac and Cheese vegan, nut free, and soy free… it’s also incredibly delicious! And, it’s perfect for the whole family no matter the dietary restrictions! The PERFECT vegan mac and cheese!
I’m obsessed with plant-based mac and cheese recipes. There are just so many great ways to eat this rich, creamy childhood favorite, which is why I have many Vegan mac and cheese recipes on my blog (scroll below).
And this week, I have another one for you! A vegan mac and cheese made with healthy butternut squash!
It can be challenging to find a healthy dinner for you as well as the whole family to enjoy during the holidays. Pleasing vegans, as well as adults and kids with food allergies, can difficult. This is why my nut free, soy free, vegan Butternut Squash Mac and Cheese dish is perfect for anyone!
BUTTERNUT SQUASH MAC AND CHEESE (Vegan, Nut Free, Soy Free)
- 500g penne or your favourite shape of pasta(enough for 4 people)
- 2 cups roasted butternut squash
- ½-3/4 cup unsweetened plant based milk of choice
- 1 tbsp tapioca or cornstarch
- ¼ cup nutritional yeast
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp - 1 tsp sea salt + extra to taste
- pinch of cayenne (optional)
- ¼ cup vegan parmesan cheese (optional)
- ¼ tsp red pepper chili flakes (optional)
- 1 tbsp parsley, chopped
- Bring a large stockpot of salted water to a boil.
- In the boiling water, cook pasta as directed on the package.
- Meanwhile, in a blender add butternut squash, ½ cup soy milk, starch, nutritional yeast, onion powder, garlic powder, mustard, lemon juice, olive oil, salt
and paprika. - Blend until smooth. Add more soy milk as needed.
- Season to taste with salt and cayenne.
- Place into a small saucepot, over medium heat and cook, stirring constantly until sauce has heated through.
- Drain pasta in a colander and transfer back into the stockpot.
- Add the
cheese-sauce to the pasta, along with vegan parm if using, and stir until combined. - Serve pasta topped with vegan parmesan cheese, chili flakes
and parsley. - **How to Roast a
butternut Squash: Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender. **
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I’m sorry to say I did not like this recipe. Maybe bc I used a powdered parm that I made. I ended up eating vegan garlic butter sauce over my pasta with broccoli. I love your videos. Thanks
Absolutely loved this recipe and it was quick and easy! My boyfriend isn’t vegan and honestly doesn’t ever really eat vegetables but he loved this! Great way to sneak some veggies in if you have kids that won’t eat vegetables lol.
It’s an easy recipe, quick to make and tasty. Not Soy free like the title says if you use soy milk. I added pepper and a splash of hot sauce. Fresh garlic and chickpea pasta. Needs to be an edit in the recipe, video says apple cider and ingredients do too. How to make says lemon juice. Cashew milk would be the best milk for this I think for the nutty cheesy creamy quality.
My favorite!!!! I’ve made it a billion times. Delicious ♡
So delicious – made it using Chickpea rotini for a little extra fibre/protein 😋
Made this again for today’s festivities. I am the only vegan in my family (except for My Love). Thank Yah, Dear!! Definitely enjoyed the holidays with this dish and your califlower wangs! My niece and brother enjoyed as well! I was able to show them that vegans don’t just eat grass. Smh. Lol.
Enjoy Yah Family, Love!! Thank you so much again for helping me create my journey to be enjoyable, tasty And edgy!! One Love!!
I also used unsweetend almond milk instead of soy and still turned out great!
This vegan butternut recipe is just good and fully packed with nutrients and immune boosters. Thank you for the healthy recipe.