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Vegan Butternut Squash Mac and Cheese

Richy, decadent, and creamy vegan mac and cheese made from butternut squash.


  • 1 butternut squash, cubed should yield about 3 cups
  • 1 tbsp avocado oil
  • 1/4 cup nutritional yeast
  • 1 - 2 cups plant-based milk start with 1 cup. if mixture is too thick, gradually increase by 1/4 cup
  • sea salt to taste
  • fresh thyme topping
  • shredded vegan cheese optional if you want recipe extra cheesy
  • 1 - 2 cups pasta one serving is 1/2 cup


  • chop the top and bottom off the butternut squash and peel entire squash. chop squash into cubes.
  • heat a large pan with avocado oil on a low-medium heat. once hot, add your butternut squash and keep pan covered stirring every few minutes. repeat until squash is tender, then remove from heat.
  • once the squash is completely cool, add to a blender along with nutritional yeast, sea salt, and oat milk. blend until creamy. if mixture is too thick, gradually add more plant-based milk 1/4 cup at a time.
  • cook pasta according to instructions. drain then return to pot and pour butternut squash cheese into pot. mix to combine.
  • divide pasta between 2 to 4 people and top with fresh thyme.