Vegan Butternut Squash Macaroni and Cheese

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  • Total Time: 30 mins
  • Hands-on Time: 15 mins
  • Makes: 8 servings

A delectable vegan macaroni and cheese recipe that’s every bit as creamy and loaded with flavor, featuring a butternut-squash-based sauce, uniquely spiced with hints of nutmeg, cayenne and sage.


  • 1/2 butternut squash, peeled and cut into cubes

    2 tablespoons olive oil

    1 sweet onion, peeled and chopped

    4 cloves garlic, minced or finely chopped

    3/4 cup vegetable broth

    1/2 cup unsweetened cashew milk

    1 teaspoon tamari

    1 teaspoon Simply Organic Garlic Powder

    1 teaspoon Simply Organic Ground Mustard

    1/4 teaspoon Simply Organic Nutmeg

    1/8 teaspoon Simply Organic Cayenne, plus more to taste

    1/4 teaspoon Simply Organic Turmeric

    1 teaspoon sea salt or pink Himalayan salt

    12 ounces orecchiette pasta

    1/2 teaspoon Simply Organic Sage


    1. In a vegetable steamer or pot with a steamer basket, steam butternut squash for about 10 minutes, until soft.

    2. In a skillet over medium-high heat, heat olive oil. Add onion and sauté, stirring frequently, for about 10 minutes, until softened and caramelized.

    3. Add garlic and sauté for 1 to 2 minutes, until fragrant.

    4. In a blender, combine squash, onion and garlic mixture, vegetable broth, cashew milk, tamari, garlic powder, ground mustard, nutmeg, cayenne, turmeric and salt. Puree until smooth.

    5. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and return pasta to pot. Add butternut squash and sauce, then gently stir until well combined.

    6. Add sage, gently stir until well combined, then serve.

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