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Home » Gluten-Free

November 7, 2018

Vegan Butternut Squash Mac and cheese

Vegan Butternut Squash Mac and cheese
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This Vegan butternut squash mac and Cheese is made with simple ingredients like butternut squash, raw cashews, coconut milk and pasta of your choice. A healthy Mac and Cheese that is gluten-free, dairy-free, vegan and so easy to make.

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Craving comfort food and looking for a healthy option at the same time? This Vegan butternut squash mac and cheese has it all.

Smother your favorite pasta in this homemade butternut squash cheese sauce for a healthy take on childhood’s favorite Mac and Cheese!

In this vegan butternut squash cheese sauce, there is no fake cheese, no soy, no preservative or artificial ingredients, just lots of creaminess, and deliciousness.

two cozy bowls with homemade healthy and creamy pasta

In addition to this vegan pasta sauce recipe, you should also try these favorite sauces and dips of mine; Vegan Basil Pesto; Vegan Cheese Queso Dip; and Vegan Pumpkin Pie hummus.

This butternut squash mac and cheese recipe is perfect for the fall and holiday season.

If you are as obsessed with butternut squash as I am this time of the year (or all year round), you definitely need to give this dish a go.

Is Butternut Squash Cheese Sauce Healthy?

creamy thick and rich pasta sauce is being poured into a pot of cooked gluten-free pasta

If “SAUCE” is a food group, it is for sure my favorite group and I love making my own healthified versions of sauces and dips.

This Vegan Butternut Squash mac and cheese is one of my staples, and it’s definitely healthy!

  • Butternut Squash has so many health benefits. It is rich in vitamins, minerals, packed with antioxidants and fiber which may aid weight loss. If you are interested, you can read more here.
  • Cashews are rish in healthy fats and protein
  • Nutritional yeast is a great source of protein, B vitamins, and antioxidants. Read more about nutritional yeast here.
  • With no actual cheese in this recipe, or cream or butter, it is dairy-free and vegan.
  • This recipe is gluten-free and paleo-friendly.

Ingredients needed for butternut squash mac and cheese

one bowl with pumpkin, one with raw cashews, one with coconut milk. there is half a lemon, 2 cloves of garlic and a bowl with nutritional yeast

 

  • Raw Cashews – Raw cashews are one of my favorite ingredients when it comes to vegan recipes. They provide a creamy and thick texture.
  • Butternut Squash – It is one of my favorite squashes. I find ways to enjoy butternut squash all year round, not only during the fall season.
  • Nutritional Yeast – Nutritional yeast is often used in vegan cooking to provide cheesy flavor without any dairy.
a pot with creamy yellow pasta. there is a wooden spoon stirring in the pot
  • Coconut milk – Sweet and creamy, perfect for rich sauces.
  • Roasted garlic
  • Olive oil
  • Lemon juice
  • Salt & Black pepper
  • Onion powder
  • Nutmeg

How to make easy Vegan Cheese Sauce

a blender with pumpkin, cashews, and nutritional yeast. the second picture has made it super creamy

This creamy and healthy butternut squash cheese sauce is made in a few simple steps. When everything is prepared, it will only take seconds for you to blend it all together.

Start with soaking the raw cashews in cold filtered water and a pinch of salt overnight (or 6 hours). Or in hot water for 2 hours. Soaking nuts and seeds help to unlock and activate the beneficial ingredients for our absorption. It also makes it easier to digest, and makes the sauce even creamier!

If you are in a time crunch, one of my favorite easy tricks is to use Cashew Butter instead of raw cashews. No soaking needed.

roasted pumpkin on a sheet tray

Then, skin and cut the butternut squash into inch-sized cubes and place them together with two cloves of garlic on a sheet pan and drizzle with olive oil. Roast in a preheated oven at 375 F for 25-30 minutes until soft and golden brown. Check frequently on the garlic so it does not burn. You might have to take it out of the oven before the squash is done.

Now, add the roasted butternut squash, roasted garlic, soaked cashews, nutritional yeast, salt, pepper, onion powder, nutmeg, a squeeze of lemon, and coconut milk in a food processor or high-speed blender. Blend until creamy.

Add more or less coconut milk depending on how liquidy you want the vegan cheese sauce to be.

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How to Serve Butternut Squash Cheese Sauce

There are so many ways you can use this vegan and paleo cheese sauce. Here are a few of my favorite ways, but be creative!

Vegan Butternut Squash Mac and Cheese

My favorite way to eat this creamy vegan cheese sauce is by making mac and cheese. Boil your favorite pasta, I prefer using gluten-free and mix it with this creamy and luscious butternut squash cheese sauce. 

I also love adding some peas to my mac and cheese for some extra veggies, color, and protein.

Dairy-Free Vegan Cheese Toast

Use this butternut cheese sauce as a spreadable “cheese” and smudge it on a couple of pieces of toasts.

Paleo Nacho Cheese Sauce

This butternut squash cheese sauce can absolutely be used instead of queso for your nachos. Add some diced fresh tomatoes and pickled jalapenos on top as well. YUM!

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How to Store Butternut Squash Mac and Cheese Sauce?

A large pot with elbow pasta and a cheesy gluten free sauce

You can store this paleo sauce in an air-tight container in the fridge for 3 – 4 days.

And YES, you can freeze the sauce for up to 2 months.

When you are ready to enjoy it, I recommend thawing it on the counter for a couple of hours before heating it up on the stovetop. However, you can defrost it in the microwave as well. Then add your favorite pasta (cooked) into the sauce. And enjoy!

If you try this creamy vegan cheese sauce recipe, leave me a comment below and let me know how you liked it!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

two bowls of creamy vegan Butternut Squash Mac And Cheese

 

You May also like these other Easy Vegan Recipes:

1. The Best Vegan Mushroom Bacon

2. Pumpkin Pie Hummus

3. Cauliflower Sweet Potato Mash (Whole 30)

A bowl of gluten free butternut squash mac and cheese pasta. There are avocado pieces and winter squash pieces in the bowl.
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Butternut Squash Cheese Sauce

4.78 from 9 votes
This Vegan Butternut Squash Mac and Cheese is made with simple ingredients. It is gluten-free, paleo, vegan and so easy to make.
Shuang Shuang Liang
Servings 6
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 1/2 butternut squash ~1 cup
  • 1/2 cup cashews soaked*
  • 2 tbsp nutritional yeast
  • 2 clove garlic
  • 1 tbsp olive oil
  • 1 1/2 cup full fat coconut milk **
  • 1 half lemon juiced
  • 1/2 tsp – 1 tsp salt or taste
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp nutmeg

Instructions
 

  • Preheat the oven to 375 F.
  • Skin and cut the butternut squash into inch-sized cubes and place them together with two cloves of garlic on a sheet pan and drizzle with olive oil.
  • Roast for 25-30 minutes or until the squash is soft and golden brown. Check frequently on the garlic so it does not burn. You might have to take it out of the oven before the squash is done.
  • Add the roasted butternut squash, roasted garlic, soaked cashews, nutritional yeast, salt, pepper, onion powder, nutmeg, a squeeze of lemon, and coconut milk into a food processor or high-speed blender. Blend until creamy.
    Instructions on how to make butternut squash cheese sauce in a food processor.
  • Serve with your favorite pasta for a vegan mac and cheese.

Notes

* Soak the raw cashews in cold filtered water and a pinch of salt overnight (or 6 hours). Or in hot water for 2 hours. Drain and rinse.
**Add more or less coconut milk depending on how liquidy you want the vegan cheese sauce to be. Start with a small amount of liquid and add more to your preferred consistency.  
**Liquid options: My personal favorite is bone broth because it elevates the taste to another level. But if you are vegan, my favorite is canned coconut milk.

Recommended Products

  • Vitamix 5200 Blender Professional-Grade, 64 oz. Container
  • Cuisinart FP-8SV Silver Elemental 8-Cup Food Processor

Nutrition

Serving: 1gCalories: 207kcalCarbohydrates: 9gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 189mgFiber: 2gSugar: 2g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
A bowl of gluten free pasta in butternut squash vegan cheese sauce. there are avocado pieces and winter squash pieces in the bowl.
Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

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Reader Interactions

Comments

  1. Katie says

    November 3, 2020 at 12:28 am

    I ended up with more sauce than I need – think I can freeze it?

    Reply
    • Shuang Shuang Liang says

      November 3, 2020 at 4:51 pm

      Hi Katie,

      Yes you can!

      Shuang

      Reply
  2. Angela M Stastny says

    November 2, 2020 at 3:17 pm

    Can you freeze the sauce?

    Reply
    • Shuang Shuang Liang says

      November 3, 2020 at 4:52 pm

      Hi Angela,

      Yes you can!

      Shuang

      Reply
  3. Anonymous says

    April 10, 2020 at 10:05 pm

    Would canned butternut squash be okay and if so, the whole can?

    Reply
    • Shuang Shuang Liang says

      April 14, 2020 at 9:13 pm

      Hi hi,

      Yes you can. I’d say use 1 cup of it to replace the sweet potato puree.

      Best,
      Shuang

      Reply
  4. Matt says

    April 2, 2020 at 9:57 pm

    5 stars

    Reply
  5. Celia says

    April 1, 2020 at 1:20 am

    5 stars

    Reply

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