Last updated - ; Published - By Rhian Williams 8 Comments
Jump to Recipe Print Recipe
ThisVegan Butternut Squash Mac and Cheese is rich and creamy, full of flavourand so comforting. It makes the best nutritious yet hearty meal!
Why you'll love this Vegan Butternut Squash Mac and Cheese:
- it's luxuriously creamy
- it's smooth and velvety
- it's easy to make
- it's comforting and warming
- it's nutritious
- it's full of flavour
- it'sgluten-free
- it'snut-freeoptional
- it makes a great vegan main course or side dish for Thanksgiving or Christmas!
How to make this Vegan Butternut Squash Mac and Cheese
Scroll to the bottom of the post for the full recipe.
Cookthe pasta- add the kale 5 minutes before the end.
Place the butternut squash in a separate pan and roughly cover with water.
Bring to the boil and cook on a low heat for 15 minutes.
Fry the onion and garlic.
Place the cooked butternut squash, fried onionand garlic, almond milk, nutritional yeast, white beans, smoked paprika and salt + pepper in a food processor or blender.
Whizz the sauce until completely smooth.
Transfer the sauce into one of the pans you used, along with the cooked pasta and kale.
Cook until heated though - taste and adjust seasonings if necessary.
Substitutions you can make to this recipe:
- you can use any type of pasta - brown rice pasta, quinoa pasta or green pea pasta are my favourite gluten-free ones
- you can omit the kale or substitute it withspinach or broccoli
- you can substitute the butternut squash with pumpkin or sweet potato
- you can substitute thewhite beanswithchickpeas
- you can omit the smoked paprika
- you can substitute thealmond milkwithcashew milk or oat milk for a nut-free version
- you can add herbs to the sauce much as rosemary or sage.
More vegan pasta recipes:
- White Bean Mac and Cheese
- Roasted Red Pepper Pasta
- Creamy Pesto Pasta
- Creamy Pumpkin Chestnut Pasta
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Butternut Squash Mac and Cheese (GF)
ThisVegan Butternut Squash Mac and Cheese is rich and creamy, full of flavourand so comforting. It makes the best nutritious yet hearty meal!
3.90 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: vegan butternut squash mac and cheese, vegan butternut squash recipe, vegan mac and cheese
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 2
Calories: 636kcal
Author: Rhian Williams
Ingredients
- 200 g (7 oz) pasta (gluten-free if necessary)
- Two handfuls kale
For the sauce:
- ½ butternut squash , peeled and cut into cubes
- 1 tablespoon oil (olive, rapeseed or vegetable)
- 1 onion , diced
- 2 garlic cloves , roughly chopped
- 120 ml (½ cup) unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk if nut-free)
- 2 tablespoons nutritional yeast
- 400 g (14 oz) tin of white beans , drained and rinsed (haricot beans, cannellini beans or butter beans)
- ¼ teaspoon smoked paprika
- Salt + pepper to taste
Instructions
Cook the pasta according to instructions on packet - add the kale 5 minutes before the end
Place the butternut squash in a separate pan and roughly cover with water
Bring to the boil and cook on a low heat for 15 minutes, or until soft enough to pierce with a fork
Heat up the oil in a frying pan
Once hot, add the onion and garlic and cook for around 10 minutes until soft
Place the cooked butternut squash, fried onion and garlic, almond milk, nutritional yeast, white beans, smoked paprika and salt + pepper in a food processor or blender
Whizz the sauce until completely smooth - add more milk or water to thin out if necessary
Transfer the sauce into one of the pans you used, along with the cooked pasta and kale
Cook until heated though - taste and adjust seasonings if necessary
Enjoy immediately!
Nutrition Facts
Vegan Butternut Squash Mac and Cheese (GF)
Amount Per Serving
Calories 636Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 108mg5%
Potassium 977mg28%
Carbohydrates 122g41%
Fiber 16g64%
Sugar 6g7%
Protein 17g34%
Vitamin A 10755IU215%
Vitamin C 26mg32%
Calcium 226mg23%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Carmen
Delicious Mac and cheese yum!Reply
Rhian Williams
Thank you so much!
Joann
149 g carbs...... is that correct ?
Reply
Rhian Williams
It's 122g! 🙂
Anne L murdock Murdock
I have been making some of your recipes to great success.
I am a vegan and celiac.
Delicious easy and safe to eat.
My only question us I use gluten free blend dold online with xanthum gum in it..
Ok?
Thank uReply
Rhian Williams
Thank you so much! For most gluten-free baking recipes, I recommend using a gluten-free flour blend without xanthan gum as it can make cakes etc turn out gummy. If you can't get hold of a gluten-free flour blend without xanthan gum, you can use white rice flour and 2 tablespoons tapioca flour.
Jill
Looks great! But how much squash is "½ butternut squash"? The size can vary so much. Thanks.
Reply
Rhian Williams
Around 450-500g!
