This easy Vegan Butternut Squash Mac and Cheese is the perfect warming, comforting dish that comes together in less than 30-minutes and is actually healthy!

vegan butternut squash mac and cheese recipe

Friends, I came up with this recipe on a whim, which is when most of my best recipes strike. It’s the perfect combination of creamy, savory and comforting, while also being surprisingly healthy and easy to make.

I wanted a warming dinner, but as a Registered Dietitian, I also wanted to sneak in some extra nutrition to keep me feeling satisfied. I think that pasta gets a bad rap sometimes for being super carb-heavy and not nutritious, which isn’t the case at all!

Some of my favorite ways to make pasta more nutritious is by adding protein, fiber and fat (I actually shared an Instagram post about this recently!). These three components keep us feeling fuller for longer, while also helping balance our blood sugar.

If you like healthy, homemade vegan cheeses, you’re going to LOVE my 5-Minute Homemade Vegan Ricotta with Almonds. It’s perfect for pastas, pizzas, or as a dip for crackers!

Optional Add-Ins

Protein: white beans, lentil, tofu, tempeh or vegan meat alternatives are all great options. You can even use lentil or chickpea pasta!
Fiber: Using veggies, like spinach, peppers, mushroom, etc or using whole grain pasta will help to boost the fiber!
Fat: Adding a splash of olive oil, avocado oil, a sprinkle of hemp seeds or olives will add some healthy fats.

The secret ingredient in this pasta sauce is (drumroll, please) tofu! I’ve blended extra firm tofu into the butternut squash and carrot sauce to give it a boost of protein. If you’re skeptical, I promise it’s not detectible!

I also decided to pair the pasta with burst cherry tomatoes which adds a sweet flavor, but the pasta is also delicious without it!

Why I love this Vegan Butternut Squash Mac and Cheese

It’s packed with veggies, plant-based protein and fiber while being virtually undetectable.
It’s super kid friendly.
It comes together in less than 30-minutes, meaning it’s the perfect weeknight meal.
It’s a great meal prep option since you can make the sauce ahead of time to add to pasta whenever you’d like throughout the week.
It’s insanely delicious.

Main Ingredients

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Butternut squash & carrots: These act as the base for the pasta sauce while also providing a good dose of veggies! I used frozen butternut squash for this recipe since it’s already peeled and chopped, but feel free to use fresh instead!

Extra firm tofu: To provide protein! Soft tofu would also work well, you just may need to adjust the liquid amounts since there is more water in soft tofu.

Nutritional yeast, miso paste & spices: To add flavor! The nutritional yeast gives the pasta a cheese flavor, while the miso paste provides saltiness and umami flavor that’s characteristic of cheese.

Pasta: I’ve used bowtie pasta for this recipe, but feel free to use whatever pasta you like best!

How to make this Vegan Butternut Squash Mac and Cheese

Steam diced butternut squash and carrots until fork-tender.
Blend all sauce ingredients in a high speed blender until smooth.
Cook pasta as per instructions, then combine with ‘mac and cheese’ sauce. Serve and enjoy!

How to make the burst cherry tomatoes

You definitely don’t need to pair this butternut squash mac and cheese with burst cherry tomatoes, which is why I haven’t included it in the recipe. With that being said, it is a delicious addition, so this is how I made them!

Add 2 tbsp of olive oil to a medium pan over medium heat.
Add 2 cups of cherry tomatoes with a generous pinch of salt and pepper. Cover, then let simmer for about 15 minutes, stirring occasionally. Avoid stirring the tomatoes too often, as we want them to bruise and pop.
If the tomatoes aren’t popping on their own, pop them with the back of a wooden spoon. Be mindful that the juices will splatter!

Storing leftovers

You will likely have leftovers of the sauce, depending on how saucey you like your mac and cheese. Leftovers can be refrigerated in an airtight container for up to five days. If possible, store the sauce in a separate container and add to pasta before eating. If you’re heating up pre-mixed leftovers, feel free to add a splash of plant-based milk to make creamier.

I hope you love this recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!