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Vegan Butternut Squash Mac & Cheese

Updated: Dec 12, 2022


Butternut squash, medium (1)

soy milk (3 cups)

cornstarch (2 tbsp.)

Cashew Cheese Paste/ Vegan Cheese ( ½ cup)

mustard (1 tsp.)

garlic powder (1 tsp.)

smoked paprika (1 tsp.)

large elbow pasta, uncooked (1 pound)

breadcrumbs (1/2 cup)

See Instructional Video


Cut the butternut squash into large pieces and remove the seeds. Steam the

butternut squash until tender.

Once the butternut squash is cooked, scoop the flesh out of the skin with a

spoon. Reserve 2 cups for the sauce. Set aside another cup of the squash and

dice it.

To make the sauce, combine the 2 cups of just-cooked butternut squash, soy

milk, cornstarch, nutritional yeast, mustard, garlic powder, and smoked

paprika in a blender. Process until smooth.

Bring a large pot of salted water to a boil and cook pasta according to directions

on the package.

Pour the sauce into a large pot set to low-medium heat. Stir often. As soon as

the sauce comes to a simmer, add the cooked pasta and 1 cup of diced butternut

squash. Mix to combine.

Place the macaroni and "cheese" into a 9-by-13-inch baking dish and top with

breadcrumbs. Place in the oven for 20 minutes to bake .Serve hot. Note: It may

seem like there's a lot of sauce, but the pasta will absorb the sauce as it cools.


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