This is undeniably the BEST recipe for Vegan Mac and Cheese that is light, creamy, and hits the spot. Ready in about 30 minutes.
Why You're Going to Love this Vegan Mac and Cheese
This luscious vegan mac and cheese will satisfy your comfort food cravings while feeling light.
But what makes this the best mac and cheese recipe? The secret is roasted butternut squash. Yup! Butternut squash is the perfect base because it creates that iconic orange mac and cheese look while tasting neutral enough to take on the other "cheesey" seasonings.
Butternut squash is also a superfood. Packed with antioxidants, this friendly squash can play a part in lowering blood pressure and protecting against diseases.
Did I mention it has no nuts? Normally, vegan mac and cheese sauce recipes include cashews. Personally, I'm not nuts about nuts. As well, some of you may be allergic.
Ingredients in Vegan Mac and Cheese
- Yukon gold potatoes
- Butternut squash
- Miso paste or nutritional yeast
- Roasted garlic and onions
- Dijon mustard
- Vinegar or lemon juice
- Pasta noodles (elbow pasta for classic shape!)
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Yes, Pasta Shape Matters!
The pasta you choose can really make a difference in your mac and cheese. I suggest going for medium-sized pasta that has a bronzed (a rough, bumpy texture).
This texture is crucial because it helps the delicious sauce cling onto the pasta, and it works well whether you're making a vegan version or not! You'll probably notice any other pasta brand above the cheapest option is gonna be bronzed.
Bronzed vs Unbronzed Pasta Example
The first image shows the bumpy goodness of bronzed pasta. This is what we want. Second picture shows pasta that's un-bronzed(very smooth), which is gonna make your sauce slide off too easily.
So, when you're shopping for pasta, look for a short and nicely bronzed texture to elevate your mac and cheese game.
Here's my suggestions:
- Elbow (classic for a reason)
- Cavatappi
- Shells
- Orchiette
Substitutions for Vegan Mac and Cheese
- Butternut squash - carrots or sweet potato works in a pinch, but the sauce will taste sweeter than intended.
- Nutritional yeast - interchangeable with any type of miso paste. Or, you can use a ½ cup of vegan (or non-vegan) cream cheese to substitute if you're feeling extra indulgent.
- White vinegar - lemon juice.
- Pasta noodles: use roasted cauliflower if you eat low-carb, keto, or gluten-free.
Note: Yukon-gold potatoes are KEY to creating a velvety result. Other potato types will result in a grainy sauce. Yes, yes, even normal white potatoes! Don't let me catch you using anything else!
Storage
Store in a glass food container with a lid in the fridge for up to four days.
If you're planning to freeze this recipe, freeze the sauce (such as in an ice-cube tray) and noodles separately to avoid mushy results when re-heating.
FAQ
Go for short pasta with little holes, like the classic elbow, cavatappi, or orecchiette. These holes act like tiny cups that hold onto the sauce, making each bite delicious. Choose pasta with a rough texture too, as it helps the sauce stick better compared to smooth and shiny pasta.
Cook the sauce on the stove for a few more minutes to let water evaporate.
Add some hot water used to cook the pasta noodles until your desired texture is achieved.
Toasted breadcrumbs, chopped herbs, and mixing in savoury vegan toppings with a "bite" like smoked tofu or broccoli would steal the show!
The Best Vegan Mac and Cheese Recipe
Equipment
- High-speed blender
- Baking dish
Ingredients
Cheese Sauce
- 3 cups Butternut squash
- 1 Yukon-gold potato (medium-sized)
- ½ White onion
- 2 tablespoon Olive oil
- 3 Garlic cloves
- 1 teaspoon Dijon mustard
- 5 tablespoon White vinegar or lemon juice
- 1 tablespoon Miso paste
Other
- 300 grams Elbow pasta noodles or any other pasta shape
- Chopped parsley optional garnish
Instructions
Cheese Sauce
- Fill two medium-sized pots with water and set on stove to boil. (One pot for the potatoes and the other for pasta).
- Peel butternut squash, cut in half (lengthwise or widthwise is fine) and remove all seeds with a spoon. Roughly chop into uniform-sized cubes. Set aside.
- Peel potato and chop into large chunks. Set aside.
- Chop onion in half and peel garlic cloves. Drizzle lightly with olive oil and wrap in tin foil to create a packet for roasting.
- Place butternut squash into a large baking dish. Drizzle lightly with olive oil. Then, season with a dash of salt and black pepper. Place tin foil packet into dish. Roast at 375℃ for 20 minutes until the squash is lightly crispy on the edges.
- The water from step 1 should be boiling by now. Place chopped potatoes in water for 10 minutes or until it can be easily cut through with a fork.
- Place chopped potatoes in water for 10 minutes or until it can be easily cut through with a fork.
- At the same time, place pasta in the other pot. Then, add a pinch of salt to the water. Boil pasta until they are just slightly chewier than desired (resisual heat will continue to cook the pasta after it's taken off the heat).
- Drain water from potatoes and place into a high-speed blender with the butternut squash, onions, garlic, and all other sauce ingredients listed.
- Blend until completley smooth. Occasionally stop to open lid to allow steam to release.
- Place drained pasta into a serving dish and pour sauce on top. Mix well and top with parsley or breadcrumbs for garnish.
Notes
- Don't stress about the exact size of the potato. The amount used in the sauce doesn't make a huge difference. Just use your average-sized potato.
- For even more convenience, use frozen chopped butternut squash.
- Please do not use canned pureed squash because you cannot roast it.
