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Vegan Butternut Squash Mac and Cheese

This vegan butternut squash mac and cheese is a healthier version on a classic! It is creamy, comforting and oh so yummy! 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 16 oz pasta (I used quinoa pasta)
  • 3 cups butternut squash you can sub sweet potato
  • 1 cup raw cashews
  • 1.5 cups cooking liquid from boiling cashews and squash
  • 1/4 cup nutritional yeast
  • 1 tsp pink salt
  • 1/2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1 lemon juiced
  • 1/4 tsp turmeric powder optional


  • Boil pasta, strain and set aside when done cooking
  • While pasta is cooking, boil the butternut squash and cashews in a separate pot. Boil the cashews and butternut squash until fork tender (10 minutes-ish)
  • Save 1.5 cups of the cooking water to blend your sauce!
  • Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
  • Pour over pasta and enjoy!


• You might have extra sauce leftover. When you pour over pasta, use as much or as little as you’d like. I use a lot because I like it extra creamy and not dry.
• Add more salt to taste if it needs it
• Sprinkle paprika on top or curry powder for extra flavor!