Vegan Butternut Mac Cheese (Printable)

Comforting mac with roasted butternut squash in a creamy, dairy-free sauce for an easy, cozy dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 4.4 lbs), peeled, seeded, and cubed
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, peeled

→ Pasta

04 - 12 oz elbow macaroni or preferred pasta (gluten-free if desired)

→ Sauce Base

05 - 1 cup unsweetened plant milk (soy, oat, or almond)
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon turmeric (optional)
12 - 1/2 teaspoon salt, plus more to taste
13 - Freshly ground black pepper, to taste

→ Optional Topping

14 - 1/3 cup breadcrumbs (gluten-free if needed)
15 - 1 tablespoon olive oil

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange butternut squash cubes, chopped onion, and garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil and toss to evenly coat. Roast for 25 to 30 minutes until the squash is tender and caramelizing.
03 - While vegetables roast, cook pasta according to package instructions until al dente. Drain and set aside.
04 - Transfer roasted vegetables to a blender. Add plant milk, nutritional yeast, 1 tablespoon olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric if using, salt, and black pepper. Blend until smooth and creamy.
05 - Taste sauce and adjust salt and pepper as needed. If too thick, add a splash more plant milk to reach desired consistency.
06 - Return drained pasta to its pot. Pour sauce over pasta and stir gently to coat. Warm on low heat, stirring frequently until heated through.
07 - If desired, mix breadcrumbs with 1 tablespoon olive oil. Sprinkle evenly over mac and cheese in an oven-safe dish and broil for 2 to 3 minutes until golden and crispy.
08 - Serve hot, optionally garnished with fresh herbs.

# Tips from dashanddishes:

01 -
  • It's a one-pot wonder that feels indulgent but comes together in under an hour, no special vegan cooking skills required.
  • The butternut squash base is naturally creamy and sweet, making this the kind of food that converts skeptics at the dinner table.
  • You can customize it endlessly—add spinach one night, broccoli the next, or keep it simple and let the sauce shine.
02 -
  • Don't skip the roasting step trying to save time; raw or steamed squash won't have the depth and richness that roasting develops.
  • Nutritional yeast is essential for that savory, almost-cheese flavor—there's really no substitute that captures it the same way.
  • The sauce thickens as it cools, so if it seems a touch thin when you're stirring it together, it will set up beautifully as it rests.
03 -
  • Roast your vegetables the day before if you're meal prepping; this cuts down your actual cooking time and the flavors only deepen overnight.
  • A small splash of apple cider vinegar in the sauce adds a subtle brightness that people notice but can't quite name.

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