vegan butternut squash macaroni cheese

Butternut Squash Macaroni ‘Cheese’

Butternut Squash Macaroni ‘Cheese’


  • Half a butternut squash
  • 1  heaped tablespoon vegan butter / spread (I used Suma soya spread)
  • 1 heaped tablespoon plain flour
  • 400ml of almond milk
  • 1 teaspoon vegetable bouillon powder (or a crumbled stock cube)
  • 6 tablespoons nutritional yeast ( or more / less to taste)
  • Pasta of choice – we used rigatoni, and 200g was plenty for 2 adults and 2 kids


  1. To roast the squash, preheat oven to 200*C. Prepare the butternut squash by chopping in half, deseeding, peeling and chopping off the top and bottom.
  2. Chop the squash into chunks, pop into a tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for around 45 minutes.
  3. To make the cheese sauce, add the vegan butter to a saucepan and place over a low heat until fully melted. Remove from the heat and stir in the flour to make a paste.
  4. Add the almond milk and place back over a medium heat. Stir the sauce constantly over the heat until a smooth sauce is formed.
  5. Add the bouillon powder and nutritional yeast and stir into the sauce.
  6. Add the roasted squash and the cheese sauce to a blender (or blend with a hand blender) and whizz until a smooth sauce is formed. You might need to add some more almond milk to reach your preferred thickness. Season to taste.
  7. Cook your pasta according to packet instructions, drain and add the sauce. 
  8. Enjoy, we served our with broccoli in pesto dressing!
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