Creamy Vegan Squash Mac

Creamy Vegan Squash Mac is a dish I’ve loved to make for years. It’s the perfect way to enjoy a cozy, comforting meal that’s also healthy. The squash gives it a rich, creamy texture that you wouldn’t expect from a vegan recipe. When I first discovered Creamy Vegan Squash Mac, I was surprised at how simple and tasty it could be. It’s a great option for anyone who wants to eat plant-based without missing out on flavor.

A Flavorful Twist on Mac and Cheese

This recipe takes the classic mac and cheese and turns it into something even better. The creamy squash sauce replaces the dairy, giving it a smooth, velvety finish. I love how the squash blends perfectly with the spices, making it taste like a warm hug in a bowl. You can even add nutritional yeast to give it a cheesy flavor, which makes Creamy Vegan Squash Mac taste just like the real thing. It’s a great way to sneak in some extra vegetables without anyone noticing.

Easy and Quick to Make

What makes Creamy Vegan Squash Mac even better is how easy and quick it is to make. In just 30 minutes, you’ll have a delicious meal ready to serve. First, you cook the squash until it’s soft and blend it with a few simple ingredients to make the creamy sauce. Then, mix the sauce with your favorite pasta and you’ve got a perfect dish. It’s a great option for busy weeknights when you need something comforting and nutritious.

A Hit with Everyone

Whether you’re vegan or not, Creamy Vegan Squash Mac is sure to become a favorite. I’ve served it to friends and family, and they all love how creamy and flavorful it is. It’s amazing how one dish can bring so much joy to the table, and this recipe does just that. If you’re looking for a new way to enjoy pasta, give Creamy Vegan Squash Mac a try—you won’t be disappointed!

Chef’s Notes- Creamy Vegan Squash Mac

• Roasting the Squash: Ensure the squash is roasted until tender and slightly caramelized on the edges to bring out its natural sweetness. The more browned the squash, the richer the flavor.
• Blending the Sauce: For the smoothest and creamiest texture, blend the roasted squash with the other sauce ingredients at high speed. If the sauce is too thick, add a little more almond milk to adjust the consistency to your liking.
• Customizing Vegetables: Add your favorite veggies like sautéed spinach, steamed broccoli, or sweet peas for extra nutrition and texture. Broccoli pairs especially well with this creamy sauce.
• Flavor Boosting: If you want a sharper “cheese” flavor, feel free to increase the nutritional yeast or add a bit more Dijon mustard. A splash of lemon juice will give the sauce a bright, tangy finish.
• Pasta Substitutions: The recipe works great with any gluten-free pasta variety, but you can also use whole wheat or regular pasta if you’re not avoiding gluten. Mini shell pasta or rotini help hold more sauce!
• Storage and Reheating: Store leftovers in an airtight container for up to 3 days. When reheating, add a little almond milk to bring back the creamy texture. Gently warm over medium heat, stirring frequently to avoid separation.
• For a Thicker Sauce: If you like a thicker, more decadent sauce, increase the amount of cornstarch slightly. Just be cautious as it thickens quite fast, so adjust as you go.

Creamy Vegan Squash Mac

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Dive into the rich, velvety goodness of our Creamy Vegan Squash Mac and Cheese! This dish combines the natural sweetness of roasted butternut squash with a luscious, plant-based cheese sauce, delivering comfort without compromise. Perfect for a hearty weeknight dinner or a soulful family gathering, this recipe is a fan favorite that’s both nourishing and indulgent. Packed with flavor and customizable with your favorite veggies, it’s a must-try for anyone seeking a wholesome, delicious pasta delight. Get ready to savor every creamy bite and make this vegan classic a staple in your culinary repertoire!

Course: Main Course, Side DishCuisine: Soul FoodDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Pasta

• 8 ounces gluten-free rotini or mini shell pasta

• Your choice of additional vegetables like sautéed kale or steamed broccoli

• For the Roasted Vegetables

• 1⅓ pounds butternut squash halved and deseeded

• Grapeseed or sunflower oil for drizzling

• Coarse sea salt

• Freshly cracked black pepper

• For the Luscious Cheese Sauce

• ¾ cup roasted butternut squash

• 1 tablespoon vegan margarine

• ¾ cup unsweetened, unflavored almond milk

• 1 tablespoon cornstarch

• ¼ cup nutritional yeast or to taste

• 2 teaspoons Dijon mustard

• ¾ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon fresh lemon juice or to taste

• ½ to ¾ teaspoon sea salt adjusted to preference

• Freshly ground black pepper as desired

• 2 teaspoons chickpea miso or light miso paste

• Alternative Ingredients:

• Butternut Squash: Use acorn squash or sweet potato as a substitute.

• Vegan Butter: Can be replaced with grapeseed oil or refined coconut oil.

• Almond Milk: Substitute with oat milk or soy milk for a nut-free option.

• Potato Starch: Cornstarch or tapioca starch can be used as alternatives.

• Nutritional Yeast: Replace with vegan cheese or omit for a different flavor.

• Chickpea Miso: Use regular miso or skip for a less savory sauce.

• Pasta: Any gluten-free pasta variety or gluten-free grains like quinoa.

Directions

• Roasting the Squash: Begin by setting your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. Lightly coat the inside of each butternut squash half with grapeseed or sunflower oil, then sprinkle with coarse sea salt and freshly ground black pepper. Arrange the halves cut-side down on the baking sheet and roast for approximately 35 to 50 minutes, until the flesh is tender and easily pierced with a fork or knife. The edges may brown slightly, enhancing the flavor.
• Cooking the Pasta: With about 20 minutes remaining on the squash’s roasting time, bring a pot of water to a boil and cook the gluten-free pasta according to package instructions. Once al dente, drain the pasta using a colander and set aside.
• Preparing the Sauce: After the squash has finished roasting, carefully flip each half flesh-side up and allow them to cool for about 10 minutes. In the meantime, combine the cheese sauce ingredients—vegan margarine, almond milk, cornstarch, nutritional yeast, Dijon mustard, garlic powder, onion powder, lemon juice, sea salt, black pepper, and miso paste—with ¾ cup of the roasted squash in a blender. Blend on high until the mixture is silky smooth, ensuring a creamy consistency.
• Combining and Heating: Return the cooked pasta to the pot and pour in the blended cheese sauce, stirring to coat evenly. Chop the remaining roasted squash into small cubes and add them to the pot along with any additional mix-ins like kale or peas. Heat the mixture over medium heat, stirring continuously, until the sauce thickens to your desired consistency. Adjust seasoning with more salt, pepper, or lemon juice as needed.
• Serving: Serve the creamy vegan squash mac and cheese immediately, garnished with fresh herbs or a sprinkle of nutritional yeast if desired. Enjoy as a comforting main course or side dish, perfect for any occasion.

Equipment

• baking sheet
• blender
• colander
• mixing bowls
• measuring cups and spoons

Notes

• For the creamiest sauce, ensure the squash is thoroughly blended smooth. Feel free to experiment with different mix-ins such as roasted broccoli, sautéed spinach, or sweet peas for added texture and nutrition. To enhance the cheesy flavor, increase the nutritional yeast or add a splash more lemon juice for brightness. Serve alongside a crisp green salad or garlic bread for a complete meal. Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop, adding a splash of almond milk if needed to restore creaminess.

Nutrition Facts

• Calories: 450kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 350mg
• Potassium: 600mg
• Carbohydrates: 65g
• Fiber: 10g
• Sugar: 8g
• Protein: 15g
• Vitamin A: 1500IU
• Vitamin C: 30mg
• Calcium: 250mg
• Iron: 3mg

FAQ- Creamy Vegan Squash Mac

Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn squash or sweet potato. Each will give a slightly different flavor, but all are delicious in this recipe.

Is this recipe nut-free?

To make this recipe nut-free, you can substitute almond milk with oat milk, soy milk, or rice milk. These alternatives will still provide a creamy texture without the nuts.

Can I make this recipe ahead of time?

Yes, you can prepare the squash and sauce ahead of time. Store the roasted squash and blended sauce separately in the fridge for up to 3 days. When ready to serve, just combine with cooked pasta and heat through.

How can I make this recipe spicier?

For a bit of heat, you can add a pinch of cayenne pepper, red pepper flakes, or even a bit of hot sauce to the cheese sauce. Adjust to your preferred spice level.

Can I add protein to this dish?

Yes! You can easily add plant-based protein like cooked lentils, chickpeas, or even vegan sausage. These will complement the creamy sauce and make the dish more filling.