Plant-Based Mac ‘n Cheese with Butternut Squash (The Healthy One)
This plant-based mac 'n cheese is a game-changer for anyone looking for a healthy, veggie-packed version of the classic comfort food. Butternut squash, cauliflower, and potato come together to create a creamy, cheesy sauce without any dairy or oil. It's perfect for sneaking in extra veggies, making it a hit with picky eaters. Whether you’re serving it at a family dinner or bringing it to a potluck, this dish is sure to impress!
Introduction
About this Recipe
Number of Servings
Calories
Protein
Total Fat
Total Carbohydrate
Nutrition information is an estimate based on the ingredients I used and calculated using MyFitnessPal. Values may vary depending on the specific brands and measurements you use.
Mac n’ cheese has always been the epitome of comfort food, but traditional versions are often loaded with dairy and oil, leaving many searching for healthier alternatives. This plant-based mac n’ cheese solves that dilemma by blending in vegetables like butternut squash, cauliflower, and potato to create a creamy, cheese-like sauce without sacrificing flavor or texture. The natural sweetness of the butternut squash pairs beautifully with the savory elements of mustard, nutritional yeast, and spices like turmeric and paprika, giving the sauce a rich depth that will fool even the pickiest eaters.
What makes this recipe a favorite among families is its simplicity. Using frozen butternut squash and cauliflower cuts down on prep time while still offering the same nutritional benefits as fresh produce. The potato adds extra creaminess, and the optional cashews give the sauce a velvety finish. If you’re short on time or don’t have a high-powered blender, soaking the cashews can be skipped — they’ll still blend beautifully with the other ingredients to form a smooth sauce. And the best part? It’s oil-free, meaning you can feel good about serving this dish without compromising on your health goals.
This mac n’ cheese is a great dish to bring to potlucks, family dinners, or even as a make-ahead meal for busy weeknights. I’ve served it to non-vegan friends and family, and it’s always a crowd-pleaser — people are often surprised to learn it’s entirely plant-based. If you’re preparing it for an event, you can bake it beforehand for added convenience, or serve it fresh and hot. Either way, this plant-based version is sure to become a new household favorite, combining comfort, health, and deliciousness in one dish!
Ingredients
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- 10 oz frozen butternut squash (cubed) – fresh works too, but frozen saves time
- 1 peeled russet potato
- 20 oz frozen cauliflower florets
- 1/2 sliced onion
- 1–2 tbsp minced garlic (about 3–4 cloves)
- 2 tsp mustard
- 1 tsp thyme
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 cup nutritional yeast
- 1/2 cup raw cashews (optional for extra creaminess)
- Salt and pepper to taste
- 16 oz elbow noodles (I use 2 boxes of Banza chickpea elbows for extra protein)
Recipe
Helpful Tips
- Cashews: Soaking your cashews in hot water for about 45 minutes makes blending easier, but if you have a high-powered blender, like a Vitamix, you can skip this step or throw them in with the veggies while they boil.
- Texture: Save some of the water from boiling the vegetables to adjust the consistency of the sauce to your liking. Thicker sauce works great for baking, while a slightly thinner sauce is ideal for serving immediately.
- Meal Prep: If you’re making this ahead for an event, you can bake the dish at 300°F for 20-25 minutes before serving to reheat and enhance the flavors.
Step by Step Instructions
Step 1
In a large pan, sauté the sliced onion over medium heat until soft, about 3–4 minutes. Add minced garlic and sauté for another 30 seconds. You can saute with water or vegetable broth, continue to add to the pan as needed to prevent sticking.
Step 2
Add the butternut squash, cauliflower, and potato to the pan. Cover the veggies with water and bring to a boil. Cook until soft, about 20 minutes. Test by squishing a potato piece with a spoon.
Step 3
Meanwhile, bring a separate pot of water to boil for the noodles. Cook the elbow noodles according to the package instructions (about 8 minutes for Banza noodles). Drain and set aside.
Step 4
Once the vegetables are soft, drain them and transfer them to a blender. Add the soaked cashews, mustard, thyme, turmeric, paprika, nutritional yeast, and salt and pepper to taste. Blend until smooth, adding some of the reserved cooking water to achieve the desired consistency.
Step 5
Combine the cooked noodles and sauce in a large bowl or pot. Stir until the noodles are thoroughly coated.
Step 6
For immediate serving, dish out the mac n’ cheese while it’s hot. If preparing for later, transfer to a baking dish, cover, and refrigerate. To serve, reheat at 300°F for about 20–25 minutes.
Did you make this recipe? How did it turn out? Let me know in the comments or feel free to drop any questions!
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