Vegan Butternut Squash Mac & Cheese

Vegan Butternut Squash Mac & Cheese

One day I was walking through Trader Joe’s and I came across the cutest looking pasta. Fall Zucchette Pasta, mini pumpkin shaped pasta which gets its beautiful color from butternut squash. I’m for it! That’s a definite win!

I love everything about Fall, the Pumpkins & Butternut Squash are obviously two of my favorite vegetables this time of year. I had to buy it to try it for myself. If I didn’t try it for myself I wouldn’t know if I liked it. Who am I kidding? I knew I was going to like it.  I also knew exactly what I was going to make using this cute little zucchette pasta. Nothing more perfect than making a Mac & Cheese from Butternut Squash! Butternut Squash obsessed!


Start out making the butternut purée. Add chopped Butternut Squash to a pot of hot water. Boil for 25 minutes. Drain & rinse. Let cool about 10 minutes. Transfer to a high speed blender or processor. Pulse until smooth.

Next, in a large pot of boiling, salted water add Butternut Squash Pasta, and cook according to the package instructions about 10 minutes {I cooked mine a little longer, I didn’t want it so chewy}. Drain pasta & set aside.

Now you need to prepare your Cashew Bechamel Sauce. Add cashews and ½ cup almond milk to a high speed blender and blend until smooth.

Next add the vegan butter to a small saucepan along with the flour. Cook on medium heat, while stirring occasionally until sauce changes to a golden color, about 2 minutes. Add in cashew & milk mixture. Then, slowly add the rest of the almond milk & all ingredients, stir to combine and cook until thickened about 8 minutes.

Remove cashew bechamel from heat, fold in butternut squash purée until thoroughly mixed.

Add cooked butternut squash pasta to pot & mix with sauce. Plate & Garnish with sage or thyme. Serve & enjoy!

Print Recipe
Vegan Butternut Squash Mac & Cheese
A great non-dairy Macaroni and Cheese for the fall season! Especially if you are looking to sneak in some vegetables!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Butternut Squash Pasta
For the Cashew Bechamel Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Butternut Squash Pasta
For the Cashew Bechamel Sauce
Instructions
To make the Butternut Squash Pasta
  1. Add chopped Butternut Squash to a pot of hot water. Boil for 25 minutes. Drain & rinse. Let cool about 10 minutes. Transfer to a high speed blender or processor. Pulse until smooth.
  2. In a large pot of boiling, salted water add Butternut Squash Pasta, and cook according to the package instructions about 10 minutes {I cooked mine a little longer, I didn’t want it so chewy}. Drain pasta & set aside.
To make the Cashew Bechamel Sauce
  1. Add cashews and ½ cup almond milk to a high speed blender and blend until smooth.
  2. Add vegan butter to a small saucepan then add flour. Cook on medium heat, while stirring occasionally until sauce changes to a golden color, about 2 minutes.
  3. Add in cashew & milk mixture. Then, slowly add the rest of the almond milk & all ingredients, stir to combine & cook until thickened about 8 minutes.
  4. Remove cashew bechamel from heat, fold in butternut squash purée until thoroughly mixed.
  5. Add cooked butternut squash pasta to pot & mix with sauce. Plate & Garnish with sage or thyme. Serve & enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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