Can you taste the butternut squash in vegan mac and cheese?

Barely. The nutritional yeast, lemon juice, garlic powder, and onion powder balance the squash’s natural sweetness, so it tastes cheesy rather than squashy. Most people only notice a mild, slightly sweet richness, like a mellow cheddar.

How do you make vegan mac and cheese creamy without oil?

Blend soaked raw cashews with starchy vegetables like butternut squash and potato. The cashews add richness and the potato adds body. Together, they create a creamy sauce with no oil or butter. Thin it with reserved cooking liquid until it’s smooth and pourable.

Is butternut squash mac and cheese good for picky kids?

Usually, yes. It’s orange, creamy, and mild, so it looks and tastes like the classic mac kids expect. The vegetables are fully blended into the sauce, so there’s nothing to pick out. Maybe just don’t lead with “it’s made of squash.”

Can I make this dairy-free mac nut-free?

Yes. Leave out the cashews and add an extra ¼ cup of potato plus 1 tablespoon of tahini. You’ll still get a creamy, cheesy sauce without nuts.

How long does vegan mac and cheese last in the fridge?

It keeps for 4–5 days in an airtight container. The sauce thickens as it cools, so add a splash of plant milk or broth when reheating.

Can I use frozen butternut squash?

Yes. Boil frozen squash cubes until very tender, then follow the recipe as written. There’s no need to thaw them first.

What’s the best thing to serve with vegan mac and cheese?

Something green and crunchy balances this rich pasta dish. Roasted broccoli, garlicky green beans, or a crisp green salad with a tangy dressing all work well.

Vegan Butternut Squash Mac and Cheese (Oil-Free & Creamy)

Name: Vegan Butternut Squash Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 16 oz whole-grain pasta (shells or elbows; gluten-free if needed); 2 cups cubed butternut squash, fresh or frozen; 1 medium carrot, chopped; 1 small Yukon Gold potato, peeled and chopped; ½ cup raw cashews, soaked in hot water 15 minutes and drained; ½ cup unsweetened plant milk; ¼ cup nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp smoked paprika; Salt, to taste

Vegan Butternut Squash Mac and Cheese

Recipe by Shane Martin

Total Time40 minutes
Yield4-6 servings 1x

This creamy vegan butternut squash mac and cheese blends tender squash, cashews, and nutritional yeast into an oil-free cheese sauce in under 40 minutes.

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Ingredients

Units Scale

16 oz whole-grain pasta (shells or elbows; gluten-free if needed)
2 cups cubed butternut squash, fresh or frozen
1 medium carrot, chopped
1 small Yukon Gold potato, peeled and chopped
1/2 cup raw cashews, soaked in hot water 15 minutes and drained
1/2 cup unsweetened plant milk
1/4 cup nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt, to taste

Instructions

Bring a pot of salted water to a boil. Add the butternut squash, carrot, and potato; boil 15 minutes, until very tender.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Drain the vegetables, reserving 1 cup of the cooking liquid. Transfer vegetables to a blender with the soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and salt. Blend until completely smooth, adding reserved cooking liquid as needed to reach a creamy, pourable consistency.
Toss the sauce with the cooked pasta over low heat until warmed through and evenly coated. Serve immediately.

Notes

For a nut-free version, omit the cashews and add an extra ¼ cup potato plus 1 tbsp tahini for creaminess.

Nutrition

Serving Size: 1 1/4 cups
Calories: 381
Sugar: 4.6 g
Sodium: 35.5 mg
Fat: 6.6 g
Carbohydrates: 71.4 g
Fiber: 9.4 g
Protein: 14.9 g

Prep Time: 15 min
Cook Time: 25 min
Category: Main
Method: Blender, Boiling
Cuisine: American

Find it online: https://shaneandsimple.com/vegan-butternut-squash-mac-and-cheese/