I still remember the first time I tasted vegan butternut squash mac and cheese with cashew cheese – it was pure magic! My skeptical kids (who normally turn up their noses at anything “healthy”) actually asked for seconds. That’s when I knew this recipe was special. The secret? Blending sweet roasted butternut squash with creamy soaked cashews creates the most luscious, velvety sauce that clings perfectly to every noodle. No dairy needed! After years of experimenting, this version hits all the right notes – comforting, nostalgic, and packed with sneaky nutrients. It’s become our go-to weeknight dinner that makes everyone happy.

Why You’ll Love This Vegan Butternut Squash Mac and Cheese with Cashew Cheese

This isn’t just another vegan mac and cheese—it’s the one that’ll make you forget dairy ever existed. Here’s why it’s a game-changer:

Creamy dreaminess: The butternut squash and cashew combo creates a sauce so velvety, you’ll want to eat it with a spoon (no shame!).
Sneaky-nutritious: Packed with vitamin A from the squash and healthy fats from cashews—comfort food that loves you back.
Weeknight easy: Just blend, stir, and devour. Even my pasta-obsessed 8-year-old can help make it.
Crowd-pleaser magic: Works for vegans, dairy-free folks, and even skeptical cheese lovers (I’ve converted many!).

Ingredients for Vegan Butternut Squash Mac and Cheese with Cashew Cheese

Gather these simple ingredients – you probably have most in your pantry already! I like to prep everything before starting because once that cashew sauce starts blending, you’ll want to dive right in.

2 cups butternut squash, peeled and cubed (about 1 small squash)
1 cup raw cashews, soaked for at least 2 hours (overnight is even better!)
2 cups elbow macaroni (or your favorite pasta shape)
1 cup unsweetened almond milk (the creamy kind works best)
2 tbsp nutritional yeast – our cheesy flavor secret weapon!
1 tbsp lemon juice – just a squeeze brightens everything up
1 tsp each garlic & onion powder – no chopping needed
1/2 tsp turmeric – for that golden “cheddar” color
Salt and pepper – to taste (I’m generous with both)

Equipment You’ll Need

Here’s the short list of kitchen tools that’ll make this recipe a breeze. Honestly, if you’ve ever made pasta before, you’re already halfway there!

Blender (my trusty Vitamix gets the sauce silky smooth)
Medium pot for boiling pasta
Colander to drain those noodles
Steamer basket or second pot for the squash (or just cook it right in the pasta water!)
Rubber spatula – gotta scrape every last drop of that creamy sauce

How to Make Vegan Butternut Squash Mac and Cheese with Cashew Cheese

Okay, let’s get cooking! This recipe comes together faster than you can say “cheesy goodness.” Just follow these simple steps, and you’ll have a pot of creamy comfort ready in no time. Trust me, your kitchen is about to smell amazing.

Step 1: Cook the Pasta

First things first – let’s get that pasta going! Bring a large pot of salted water to a rolling boil (I use about 1 tablespoon of salt – it makes all the difference). Add your elbow macaroni and cook according to package directions, usually about 8-10 minutes for al dente. Here’s my pro tip: set a timer for 1 minute less than the package says, then taste test. You want it just slightly firm since it’ll keep cooking when we mix in the sauce. Drain in a colander but don’t rinse – we need that starchy goodness to help the sauce cling!

Step 2: Prepare the Butternut Squash

While the pasta cooks, let’s tackle the squash. You’ve got options here! Either steam the cubed squash for about 12 minutes until fork-tender, or be lazy like me sometimes and just boil it right in the pasta water during the last few minutes of cooking (just fish it out with a slotted spoon before draining). Either way, you want it soft enough to blend smoothly – test a piece by squishing it between your fingers. No one wants lumpy mac and cheese!

Step 3: Blend the Cashew Cheese Sauce

Now for the magic! Drain your soaked cashews (don’t skip soaking – it makes them blend up super creamy) and toss them in the blender with almond milk, nutritional yeast, lemon juice, and all those yummy spices. Blend on high until completely smooth – this might take a full minute depending on your blender. Stop and scrape down the sides if needed. Then add your cooked squash and blend again until velvety. Taste and adjust! More salt? More lemon? This is your moment to make it perfect.

Step 4: Combine and Serve

Return your drained pasta to the pot and pour that gorgeous orange sauce over it. Gently stir over low heat just until everything’s heated through and coated evenly – about 2 minutes. If it seems thick, splash in a little extra almond milk. Serve immediately while it’s gloriously creamy! Leftovers reheat beautifully with a splash of milk to loosen it up again.

Tips for Perfect Vegan Butternut Squash Mac and Cheese with Cashew Cheese

After making this recipe dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “where has this been all my life?” good:

Soak those cashews! Overnight soaking makes the creamiest sauce, but if you’re in a rush, pour boiling water over them for 30 minutes.
Taste as you blend: The sauce should be slightly saltier than you think – the pasta will balance it out.
Undercook pasta slightly: It keeps perfect texture when mixed with the hot sauce.
Add mix-ins: My family loves stirred-in sautéed mushrooms or crispy breadcrumbs on top for crunch.

Ingredient Substitutions and Notes

Ran out of something? No worries – this recipe is super flexible! Swap almond milk for any unsweetened plant milk (oat milk makes it extra creamy). No nutritional yeast? Try a teaspoon of white miso for umami depth. Frozen squash works in a pinch – just thaw and drain well. For nut allergies, sunflower seeds can replace cashews (soak them same way). And hey – if you’re not vegan, regular milk works too, but trust me, you won’t miss it!

Serving Suggestions

This mac and cheese is delicious all on its own, but I love rounding out the meal with simple sides. My go-to? A crisp green salad with tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or garlicky sautéed kale make perfect veggie partners too. For the ultimate comfort meal, serve with garlic bread – the crusty kind for dipping into that luscious sauce!

Storage and Reheating Instructions

This mac and cheese keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of almond milk and warm gently on the stove – microwaving can make the sauce grainy. Trust me, it tastes just as creamy the next day (if it lasts that long!).

Nutritional Information

Nutrition varies based on ingredients, but here’s the scoop per generous serving: About 320 calories, 10g plant-based protein, and 5g filling fiber. Packed with vitamin A from the squash and healthy fats from cashews, it’s comfort food you can feel good about!

Frequently Asked Questions

Can I use frozen butternut squash?
Absolutely! Frozen squash works great in this vegan mac and cheese. Just thaw it completely and drain any excess liquid before blending. The texture might be slightly softer than fresh, but the flavor will still be amazing.

My sauce turned out grainy – what went wrong?
Ah, the dreaded graininess! This usually happens when the cashews aren’t soaked long enough or your blender isn’t powerful enough. Next time, try soaking overnight or use a high-speed blender. A little extra almond milk can also help smooth things out.

Can I make this nut-free?
Yes! Swap the cashews for soaked sunflower seeds – they create a similarly creamy texture. Just be sure to soak them for at least 4 hours and blend really well. The color will be more golden than orange, but just as delicious.

How can I make this oil-free?
You’re in luck – this recipe is naturally oil-free already! The butternut squash and cashews provide all the creaminess you need without any added oils. Just watch that your plant milk is oil-free too.

Why does my mac and cheese taste bland?
Oh no! Let’s fix that. First, make sure you salted your pasta water well. Then taste your sauce before mixing – it should be slightly too salty on its own. Adding an extra tablespoon of nutritional yeast or a pinch more garlic powder can really wake up the flavors too.

Now it’s your turn! Try this vegan butternut squash mac and cheese with cashew cheese and tell me how it turns out. Tag me on Instagram with your cheesy creations – I love seeing your kitchen adventures!