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    Recipes » Recipes » Lunch & Dinner

    Vegan Butternut Squash Mac and Cheese (GF)

    Last updated - July 14, 2021; Published - October 12, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Photo of pasta with orange butternut squash sauce and green kale in a black frying pan against a grey background

    This Vegan Butternut Squash Mac and Cheese is rich and creamy, full of flavour and so comforting. It makes the best nutritious yet hearty meal!

    Photo of pasta covered in an orange sauce with green kale in a beige bowl against a marble background

    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's gluten-free
    • it's nut-free optional
    • 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.

    Photo of chopped pumpkin pieces, diced onion, minced garlic and chopped kale on a blue plate

    • Cook the 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.

    Pieces of butternut squash being boiled in a silver saucepan against a marble background

    • Fry the onion and garlic.

    Photo of diced onion pieces cooking in a black frying pan

    • 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.

    Photo of white beans, cooked butternut squash pieces, nutritional yeast, fried onions and red paprika powder in a food processor against a marble background

    • Whizz the sauce until completely smooth.

    Photo of orange butternut squash sauce in a food processor against a marble background

    • 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.

    Photo of pasta with orange butternut squash sauce and green kale in a black frying pan against a grey background

    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 with spinach or broccoli
    • you can substitute the butternut squash with pumpkin or sweet potato
    • you can substitute the white beans with chickpeas
    • you can omit the smoked paprika 
    • you can substitute the almond milk with cashew 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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of pasta with orange butternut squash sauce and green kale in a black frying pan against a grey background

    Vegan Butternut Squash Mac and Cheese (GF)

    This Vegan Butternut Squash Mac and Cheese is rich and creamy, full of flavour and 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
    Cook Time: 30 minutes
    Total Time: 40 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 636 Calories 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
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      Recipe Rating




    1. Carmen

      October 13, 2018 at 11:10 am

      5 stars
      Delicious Mac and cheese yum!

      Reply
      • Rhian Williams

        October 13, 2018 at 11:59 am

        Thank you so much!

    2. Joann

      October 15, 2018 at 2:32 pm

      149 g carbs...... is that correct ?

      Reply
      • Rhian Williams

        October 15, 2018 at 3:02 pm

        It's 122g! 🙂

    3. Anne L murdock Murdock

      September 20, 2020 at 2:39 pm

      5 stars
      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 u

      Reply
      • Rhian Williams

        September 20, 2020 at 4:17 pm

        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.

    4. Jill

      November 12, 2020 at 9:05 pm

      Looks great! But how much squash is "½ butternut squash"? The size can vary so much. Thanks.

      Reply
      • Rhian Williams

        November 13, 2020 at 4:20 pm

        Around 450-500g!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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