Vegan Butternut Squash Mac and Cheese

OMG. VEGAN MAC AND CHEESE?! I think everyone needs this recipe in their life.


This sauce is creamy, decadent, comforting and so perfect when paired with a bowl of pasta. If you couldn’t tell from my many pasta recipes, pasta is my favorite food. When I decided to eat healthier, I definitely was not going to give it up! There are so many healthy pasta alternatives and ways to make creamy, yummy sauces without dairy or harmful ingredients. I used quinoa pasta for this recipe (I get the one from Trader Joe’s) but you can use any pasta you like. This meal is super easy to make and takes less than 20 minutes to throw together. To get a sauce that is completely smooth, you do need a really good high-speed blender. I have a Vitamix.


16 oz of pasta (I used quinoa pasta)
3 cups of butternut squash
1 cup raw cashews
1.5 cups cooking liquid from boiling cashews + butternut squash
¼ cup nutritional yeast
1 tsp pink salt
½ tsp dijon mustard (optional)
½ tsp garlic powder
Juice of 1 lemon
1/2 tsp turmeric


How to:
1. Boil pasta, strain and set aside when done cooking
2. While pasta is cooking, boil the butternut squash and cashews in a separate pot
3. Boil the cashews and butternut squash until fork tender (10 minutes-ish)
4. Save 1.5 cups of the cooking water to blend your sauce
5. Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
6. Pour over pasta and enjoy!

• You might have extra sauce leftover. When you pour over pasta, use as much or as little as you’d like. I use a lot because I like it extra creamy and not dry.
• Add more salt to taste if it needs it
• Sprinkle paprika on top or curry powder for extra flavor!

I am a holistic health coach. Do you want to get healthy but don’t know where to start? Have you tried dieting but always fail? I am offering FREE consultations! Email me at to get in touch with me. Follow me on Instagram @CodeGreenWellness!

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