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+ servings

Vegan Mac and Cheese (With Butternut Squash and Nutritional Yeast)


  • 1 butternut squash, peeled and cubed (or 1 ½ - 2 cups frozen)
  • 2 Tbsp olive oil, divided
  • ¾ cup unsweetened almond milk
  • 1 Tbsp arrowroot powder
  • 6 Tbsp nutritional yeast (or more to taste - more = cheesier)
  • 1 Tbsp Dijon mustard
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp smoked paprika
  • ¾ Tbsp lemon juice (fresh is best)
  • ½ tsp kosher salt, to taste
  • ¾ tsp ground black pepper, to taste
  • 1 (10 oz) package pasta (gluten-free if you’re avoiding gluten)
  • 1 cup bread crumbs (gluten-free if you’re avoiding gluten)


  • Roast the Squash
  • Preheat the oven to 425° F and line a baking sheet with parchment paper.
  • Toss the cubed squash with olive oil, along with a pinch of salt and a couple grinds of black pepper.
  • Roast for 30-40 minutes, or until the squash is fork-tender, flipping once about halfway through. Let cool for at least 10 minutes.
  • Cook the Pasta
  • Cook the pasta according to the package directions; drain
  • Prepare the Cheese Sauce
  • In a saucepan, over medium-low heat, add a Tbsp of olive oil, the almond milk, and arrowroot powder. Whisk until the clumps are gone. (~ 1-2 minutes)
  • Add to the saucepan the remaining ingredients: nutritional yeast, mustard, garlic, lemon, a pinch of salt, and pepper. Whisk continuously, until thickened (~ 5-7 minutes)
  • To a food processor (or blender) add 1 ½ cups of the roasted squash, along with the thickened sauce, and process until smooth.
  • Combine and Bake
  • Combine the cooked pasta and the desired amount of cheese sauce in a bowl.
  • Line a baking sheet with parchment paper. Spread the macaroni mixture and scatter breadcrumbs evenly over the top.
  • Bake for 25 to 30 minutes, or until it's golden and the macaroni is bubbling.
  • Let sit 10 minutes before serving