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Vegan Squash Mac & Cheese

Servings 6
Cook Time 1 hour
Total Time 1 hour


  • 1 medium butternut squash or any winter squash
  • 2 medium shallots
  • 2 cloves garlic
  • 1/2 cup nutritional yeast
  • 1/2 cup cashews soaked minimum 2 hours
  • 1.5 cups water
  • 2 tsp salt
  • 1/4 tsp. chili flakes
  • 1 lb. pasta of choice


  • Heat oven to 375 degrees. Split butternut squash length-wise and scoop out the seeds. Sprinkle squash with a dash of salt and olive oil. Roast in the oven for 1 hour or until fork-tender.
  • While the squash is roasting, roughly chop shallot and garlic. Sautee both in a glug of oil in a small skillet until soft. Remove from heat.
  • When the squash has finished roasting, peel away the skin and reserve the flesh. Add it to a high-powered blender or food processor, along with shallot/garlic mixture, nutritional yeast, soaked (and drained) cashews, water and salt. Whiz on high until sauce is extra smooth and creamy.
  • Cook pasta according to package instructions and toss in a large bowl with the sauce. Sprinkle with chili flakes and black pepper. Serve warm.
Course: Savory