Vegan Butternut Squash Macaroni and Cheese

Vegan Butternut Squash Macaroni and Cheese

Total Time: 00h 30m
Hands-on Time: 00h 15m
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.

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  • 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.