Recipe: Vegan Roasted Butternut Squash Mac & Cheese

if you liked last week's vegan alfredo sauce, this mac & cheese will be right up your alley.

need a super bowl dish? this one is sure to be a crowd pleaser. throw in a baking dish, top with bread crumbs & bake until hot. set the oven on broil for a couple minutes to crsip up the top & serve.


what you need:

1 butternut squash (or any winter squash)

½ onion

1C unsalted cashews

1C almond milk

¼C nutritional yeast

1T spicy dijon mustard

1 clove garlic

½ lemon



a few dashes of chili powder, garlic powder, turmeric, cayenne


1 box 100% whole wheat pasta (or gluten-free, quinoa, your choice)

1C pasta water, reserved


what to do:

cut butternut squash in half; deseed & peel; cut into small cubes; toss with chopped onion, evoo, s&p & a few dashes each of chili powder, garlic powder, turmeric, cayenne.

roast at 400 for 20mins, tossing halfway through.

boil water for pasta & cook; reserve 1C of pasta water when it’s done & put off to the side.

in a vitamix or high-powered blender, blend: cashews, roasted squash/onion, almond milk, nutritional yeast, mustard, clove of garlic, lemon, s&p & a few dashes each of chili powder, turmeric, cayenne.

add some pasta water to blender if sauce is too thick.

toss sauce with pasta.

sprinkle a little bit of paprika on top & serve.

optional: add additional veggies like roasted or sautéed broccoli, mushrooms, spinach or green beans to the mix.


serves 4-6
40 min


if you try this recipe, let me know what you think or if you made any tasty additions in the COMMENTS below...