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Vegan Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese (Vegan, Nut Free, Soy Free)

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!

Vegan Butternut Squash Mac and CheeseTo me, Fall is all about earthy, grounding meals, filled with CARBS!
I’d be lying if I said that I wasn’t eating pasta 2-3 times a week these days. That’s why I am LOVING this earthy butternut squash mac & cheese. It’s got all the ooey-gooey, creaminess of vegan mac and cheese but with an earthiness, and slightly sweet flavour that screams fall comfort.
The squash adds an extra level of gravitas that elevates this dish from childhood favourite to an impressive but simple weeknight meal. PLUS, it makes a great main or side for holiday dinners!


5.0 from 10 reviews
Butternut Squash Mac and Cheese (Vegan, Nut Free, Soy Free)
Prep time
Cook time
Total time
This is how to make a simple Vegan Mac and Cheese with Butternut Squash that's nut free, soy free and dairy free. This Butternut Squash Mac and cheese is the perfect dish for any holiday and is really simple to make. Take your regular vegan mac and cheese up a notch!
Recipe type: Main
Cuisine: American
Serves: serves 4
  1. Bring a large stockpot of salted water to a boil.
  2. In the boiling water, cook pasta as directed on the package.
  3. 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.
  4. Blend until smooth. Add more soy milk as needed.
  5. Season to taste with salt and cayenne.
  6. Place into a small saucepot, over medium heat and cook, stirring constantly until sauce has heated through.
  7. Drain pasta in a colander and transfer back into the stockpot.
  8. Add the cheese-sauce to the pasta, along with vegan parm if using, and stir until combined.
  9. Serve pasta topped with vegan parmesan cheese, chili flakes and parsley.
  10. **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. **

You guys must try this vegan Butternut Squash Mac and Cheese. You will love it! Once you try it, come back and leave me a comment below with your feedback and star rating! You can also find me on social media. Be sure to tag me @edgyveg and #theedgyveg so I don’t miss your post!

If you like this Butternut Squash Mac and Cheese, you might also like these:

Pumpkin Mac and Cheese Recipe

Butternut Squash mac and cheese
Order Edgy Veg Cookbook

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  • As you said this to be “soy-free and nut-free”, what milk did you use? The directions said add soy milk. Trying to see what milk is best for this recipe that is soy and nut free.

  • Terri Mitchell says:

    I’m making this for our senior community Thanksgiving and don’t have any plant based milk available. Can I just substitute vegetable stock in its place. We don’t do nuts here due to dietary restrictions.

    • The plant-based milk will help with creating that creaminess you want in mac and cheese. I would suggest using oat milk instead!

  • What a splendid way to use the butternut squash that’s been lurking on my counter. I added a bit of miso and tomato paste to umami-fy the flavor. This has become our go-to fall mac & cheese.

    I don’t know if it’s been pointed out, but you have ACV in the list of ingredients and lemon juice in the instructions. Which would be better?

    • EdgyVeg says:

      oh thank you! I would say apple cider vinegar is better because it helps to break down the starchiness of the butternut squash. Lemon juice is always nice to add for that zesty taste, but vinegar binds the flavors nicely together. I hope this helps!

  • Meagan Burwell says:

    Easy and delicious! Great way to start working winter squashes into your diet if you don’t typically eat them.

  • Kenya W. says:

    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.

    • terry L Williams says:

      You are so on point, not soy free if soy milk is being use.
      Anyway I have not made it yet. But I will Surely make it.
      It looks So delicious 😋😋😋

  • Brittney says:

    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!!

    • Kenya W. says:

      I also used unsweetend almond milk instead of soy and still turned out great!

    • Really enjoyed this recipe and so did my 2 year old and boyfriend, both fussy eaters and meat eaters. I used oat milk and it came out lovely and creamy, also i put it in the oven with vegan cheese on top to heat through some more and make it extra cheesy. Will definitely make again and again!

  • This vegan butternut recipe is just good and fully packed with nutrients and immune boosters. Thank you for the healthy recipe.


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