Butternut Squash Mac ‘n Cheeze

by Angela (Oh She Glows) on October 3, 2011

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Over the past couple years, I’ve made many different vegan cheeze sauce recipes. The initial ones weren’t what I would consider spectacular, but with trial and error I’ve made recipes that not only satisfy my cravings, but make me crave the new recipes instead of actually craving cheese itself.

As a former cheese addict, this is big.

Last year, I fell in love with cashew-based vegan cheeze sauces. When you blend or process cashews with nutritional yeast, herbs, spices, and almond milk, you get this thick and creamy vegan cheeze sauce that can be added to macaroni, casseroles, spread onto sandwiches, and more.

I especially love making this cashew-based Butternut Squash Mac ‘n Cheeze:

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This below, is my favourite Cashew-Based Vegan Cheeze Sauce (without the squash).

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Lately, my focus has shifted to sauces that I can make without cashews.

The cashew-based sauces are delicious, but they can be quite heavy. I’ve been working on sauces that can be thrown together in just a few minutes on the stove top.

My first attempt was my 5-Ingredient Cheeze Sauce. Just almond milk, Earth Balance, flour, nutritional yeast, and S & P.

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Some of you asked for a version that didn’t have as much fat in it. This recipe has 4 tablespoons of Earth Balance, but I knew that I could make it much healthier and lighter with a little work!

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This weekend was cold, wet, and gloomy, and it was the perfect weekend to make some comfort food. I decided to make a lighter Butternut Squash Mac ‘n Cheeze.

But of course, I wasn’t so sure if it would work. I figured there was a good chance I’d be eating bad mac ‘n cheese for a week straight while Eric ate cereal for dinner.

But it’s always good to hang onto a glimmer of hope.

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I roasted a Butternut Squash, but if you want to save time you can always used canned squash as an option.

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How to Roast Butternut Squash

Preheat the oven to 425F. Start by slicing your squash in half (try not to slice your finger off like I almost did). I used a 3.5 pound squash for this recipe, but you only need 1 cup of cooked squash for the sauce (I had 4 cups of squash leftover, fyi). Scoop out the seeds & guts with a spoon.

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Peel the two halves and chop off the top and bottom.

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Slice into 1-2 inch chunks.

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Add the chunks into a large casserole dish or roasting pan. Drizzle on extra virgin olive oil and mix well with your hands. Now sprinkle on a hearty dose of Herbamare or kosher salt and freshly ground pepper.

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Roast, uncovered, for about 40 minutes at 425F or until tender.

Again, you can skip this roasting step and use canned squash if you are crunched for time.

Meanwhile, prepare the cheeze sauce on the stove top by whisking together Earth Balance (I cut the fat by 75%!), unflavoured almond milk, nutritional yeast, arrowroot powder (or cornstarch or flour), Dijon, garlic powder, S & P.

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If you roasted your squash, blend 1 cup of squash with the cheeze sauce in a blender. If you are using canned squash, you can just stir the squash directly into the pot.

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The outcome was incredible. Thick, with a believable cheese flavour.

Best of all, it’s quite low in fat, full of nutrients, and easy to make.

Finger. licking. good.

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The sauce makes enough for 4 servings of Macaroni (I used brown rice elbow macaroni).

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Mix it up and add in your desired mix-ins. I used kale (help me!), but you can use spinach, peas, broccoli, or any vegetable that tickles your fancy.

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I stirred in a bit of leftover roasted squash too.

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This recipe is definitely “in the vault”, as we like to say.

Eric was crazy for this mac ‘n cheeze and he’s a big cheese lover so I take that as a compliment. Brownie points earned.

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Updated recipe (March 2017):

4.8 from 12 reviews
Print

Butternut Squash Mac 'n Cheese

Vegan, gluten-free

By

Creamy, cheesy, comforting—and healthy, too—what more could you want from a pasta dish? The original recipe was posted on my blog way back in 2011, and it quickly became one of my most popular recipes. I've now tweaked it slightly (mainly, streamlined the directions and added more flavour to the sauce), and I think it's better than ever. We just can't get enough! If you want a super-fast weeknight option, feel free to use canned butternut squash purée in lieu of the roasted squash.

Yield
3 to 4 servings
Prep time
Cook time

Ingredients:

For the butternut squash:
  • 1 large or 2 medium (2 to 3 pounds total) butternut squash, halved and seeded*
  • Grapeseed or sunflower oil
  • Fine sea salt
  • Freshly ground black pepper
For the cheese sauce:
  • 1 cup (180 g) roasted butternut squash
  • 1 tablespoon (14 g) vegan butter**
  • 3/4 cup (180 mL) unsweetened and unflavoured almond milk
  • 1 tablespoon (12 g) potato starch or cornstarch
  • 1/4 cup (20 g) nutritional yeast, or more to taste
  • 2 teaspoons (10 mL) Dijon mustard
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon (15 mL) fresh lemon juice, or more to taste
  • 1/2 to 3/4 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 to 3 teaspoons (10 to 15 mL) chickpea miso (or other light miso), to taste
For the pasta:
  • 8 ounces (340 g) macaroni, mini shell, or rotini pasta (use gluten-free, if desired)
  • Mix-ins of choice (e.g., cooked squash, kale, spinach, broccoli, peas, etc.)

Directions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Lightly spray or brush the oil onto the orange flesh of each squash half. Garnish with salt and pepper. Place the halves cut-side down on the baking sheet. Roast for about 35 to 50 minutes, uncovered, until a fork or knife easily slides through the squash. The skin will be lightly browned and the squash may be brown in some spots (which only adds to the flavour).
  2. When there are about 20 minutes left of the squash’s roasting time, cook the pasta according to the package directions. Drain.
  3. After the squash is finished cooking, flip it flesh-side up and let it cool for 10 minutes or so before handling.
  4. Into a blender, add the cheese sauce ingredients (butter, milk, starch, nutritional yeast, Dijon, garlic and onion powder, lemon juice, salt, pepper, and miso) along with 1 lightly packed cup of the roasted squash (simply spoon it out of the skin and measure). Blend on high until smooth.
  5. Add the cooked and drained pasta back into the pot and stir in all of the cheese sauce. Chop the leftover squash into small cubes, scoop the cubes out of the skin, and add them into the pot (along with any other mix-ins you like). Heat over medium and stir until thickened. Add more salt and pepper to taste (and more lemon juice if you want a bit more brightness). Serve immediately.

Nutrition Information

Serving Size 1 of 4 servings | Calories 530 calories | Total Fat 10 grams
Saturated Fat 1.5 grams | Sodium 640 milligrams | Total Carbohydrates 101 grams
Fiber 7 grams | Sugar 8 grams | Protein 17 grams

Nutrition info is based on 4 servings.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* For a quick and easy option, swap the roasted butternut squash for 1 cup of canned butternut squash or pumpkin purée. It works well and is great for time-crunched weeknight meals. Instead of roasting squash halves, you can save a bit of time by purchasing pre-chopped fresh squash, too.
** You can probably substitute the vegan butter for a light-tasting oil, such as grapeseed oil or refined coconut oil.

Make it nut-free: Use a nut-free plant-based milk. Just be sure it's unsweetened and unflavoured.

Original recipe:

Butternut Squash Mac ‘n Cheeze (Vegan with Gluten-free & Nut-Free options)

Husband approved. Cook approved. Vegan approved. Omnivore approved. ‘Nough said.

Yield: 4 servings or 1.5 cups of cheeze sauce

Ingredients:

  • 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
  • Extra virgin olive oil, S & P
  • 1 tbsp Earth Balance (or other non-dairy butter replacer)
  • 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
  • 1 tbsp arrowroot powder (or cornstarch)
  • 6 tbsp nutritional yeast, or more to taste
  • 2 tsp Dijon mustard
  • 1/4-3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2-1 tbsp fresh lemon juice
  • 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
  • 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
  • Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

 

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.

4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).

5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.

Notes: 1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover. 2) The sauce does not cut in half well (the blender has a hard time blending it up), 3) I tried this recipe with canned pumpkin and it was awesome!

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Things on my mind…

PUMPKIN Mac ‘n Cheeze. I’m so going there.

When the heck is it going to stop raining?

A 5-minute cheeze sauce without cashews or squash? Coming up tomorrow…

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 612 comments… read them below or add one }

Kelley Forbes October 3, 2011 at 9:11 am

Can’t wait to make tonight with fresh butternut from garden. THANKS SO MUCH for recipe Angela! So creative.

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Angela (Oh She Glows) October 3, 2011 at 9:17 am

Did you say garden butternut? That’s impressive! Enjoy :)

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Kim November 4, 2013 at 10:44 am

Angela, i would like to add the Kale to it. Do I need to cook or prep the Kale of just take and fold in raw Kale? Looking forward to this dish tonight!

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ktkun February 28, 2014 at 1:11 pm

Depends on your preference I’d say. Also depending on the size. If you cut it up, you can probably just throw it in. If you like big chunks of kale (yum) then I would probably heat it. This can probably be done in water in the microwave or even if you add the kale to the mac n cheez while it’s still on the stove like she’s doing in the picture and stir (may need to turn it back onto a low heat for a bit), it should soften up quickly.

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Jessica Lauren DeBry June 6, 2014 at 2:35 am

Kim I’ve made it before and just folded in the raw kale. It turned out great!

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Elyssa January 2, 2015 at 2:56 pm

Kale is really great in this dish tossed in some salt and pepper and olive oil, and roasted in the oven at 400 degrees for around 8-10 minutes so it’s crispy around the edges like kale chips and tender in the middle like sautéed kale. If you add raw kale (even folded into the warm sauce end wilted) it tastes bland and bitter with an unpleasant chewy texture. You’ll want to de-vein and chop off the large stem that runs through the middle of the leaf and chop it into mouthful size pieces.

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Marie March 14, 2015 at 9:06 pm

What do you think of steaming kale and blending it into the sauce to make it green for St. Patrick’s Day? Do you think that would work?

And would unsweetened rice milk work? LO is allergic to nuts in addition to dairy.

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Esther October 25, 2013 at 10:31 am

I made this on my daughter’s recommendation. So glad I did. Eating right now as I am commenting. Added roasted broccoli. So delicious! This recipe is a keeper. Thanks for sharing.

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Christina @ The Athletarian October 3, 2011 at 9:12 am

Yes! I love your mac and cheeze recipes! I made one of them for my family once and they absolutely loved it! I might make it again to compliment our Thanksgiving meal this year! Maybe I’ll try a different version this time… Thank you :)

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Susan October 3, 2011 at 9:13 am

So mac n’ cheese (along with peanut butter toast) has become my staple on my bad chemo days. On top of that, I cut back on dairy and am always trying to sneak in vegetables when my stomach churns at the sight of a leafy green. You just made my day with this recipe. <3 you!!

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Angela (Oh She Glows) October 3, 2011 at 9:17 am

I hope you enjoy it Susan. All the best xo

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Lauren at Keep It Sweet October 3, 2011 at 9:16 am

I will be making this asap! It looks amazing.

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Nobody October 3, 2011 at 9:18 am

this looks fantastic! i’m definitely going to have to try this one out on my kids!

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Alexia (Dimple Snatcher) October 3, 2011 at 9:18 am

Before I scrolled down, I was thinking: IS THIS WOMAN GOING TO MAKE A SQUASH CHEESE SAUCE?! and you did :) it really looks delicious

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samantha October 3, 2011 at 9:32 am

Hi There,
I live in China and have no access to nutritional yeast. I’m also soy free, so earth balance is off limits. I’m also allergic to garlic so that and the Dijon mustard are off limits. And with kidney issues, i cannot eat salt. I was so excited to try this recipe till I realized these things. Any suggestions? Thanks! You’re very creative!

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meg October 4, 2011 at 12:05 pm

Hmmm… Is there any way you can order bulk yeast online? You might try combining roasted bell peppers and spices to get a similar taste, but it won’t be cheesy, I’m afraid. Olive oil or another oil maybe could sub for EB, and for salt/mustard you could try a mix of white or yellow miso with low- or sodium-free soy sauce? Maybe Angela will chime in. :)

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Angela (Oh She Glows) October 4, 2011 at 6:48 pm

I would suggest buying the nutritional yeast online too :) Aside from that it sounds like you are going to have to get creative with spices. The Dijon gives it a kick so maybe try adding crushed red pepper flakes. Another reader suggested adding minced onion. I’m sure that would give it some depth too.
Great suggestions Meg, I can’t think of anything you didn’t mention.
Goodluck Samantha!

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Angela (Oh She Glows) October 4, 2011 at 6:49 pm

I meant to add, the nutritional yeast is an essential ingredient (in my opinion) as it gives the cheese-like taste.

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Mary May 20, 2013 at 11:50 am

Hi, Love this site – its very inspirational, thank you. Just to say I made a cheese sauce with coconut milk, nutritional yeast, and dijon for zing, some cornstarch if necessary and heated it through. Add more n. yeast to required taste. Great on roasted cauliflower or any roast veg. Sometimes you have to play with what you have in the cupboard :-) Enjoy good food and good health!

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Heather L. Green July 6, 2016 at 6:08 pm

Earth Balance makes a soy free version :)

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SarahBeth October 23, 2012 at 5:14 pm

EB has a soy free option as well (red writing on container) — but might be hard to find. Good luck!

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Sarah February 7, 2013 at 11:14 am

Earth Balance has a soy-free version – it is fantastic!

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dawn April 5, 2013 at 9:30 am

hi samantha
i think they make earth balance soy-free now——and i use alot of ms. dash spices(salt free) they are yum!

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shayna July 30, 2013 at 3:52 pm

Hopefully you will see it there soon if you can’t find it now- I am soy-free as well and Earth Balance makes a soy-free version here in the states.

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shayna July 30, 2013 at 3:53 pm

whoops! couldn’t see when I replied that others had already made this suggestion. :)

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Rae August 23, 2013 at 7:38 pm

There is non soy earth balance :)

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Terra October 3, 2011 at 9:25 am

We are trying to have less dairy in our diet, this is a fantastic recipe! I have not tried nutritional yeast, but hear great things about it:-) I love butternut squash, so anything with that gorgeous vegetable is a winner in my book! Thank you for sharing, Terra

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Barbie October 3, 2011 at 9:25 am

This is hands down the FIRST vegan mac and cheez I’ve been DESPERATE to try. Butternut Squash is pretty much the only reason I tolerate the switch from summer to fall. Somebody get me a mop…

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Angela @ Eat Spin Run Repeat October 3, 2011 at 9:26 am

Agreed on the rain!
I’m not even a big cheese eater (or cheeze – but I can’t say I’ve actually tried it yet!) and you had me sold at butternut squash! :) Can’t wait for the pumpkin version – although I don’t need any help turning myself orange hahaha!

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Natalie Cottrell October 3, 2011 at 9:26 am

This looks amazing! My boyfriend and I have been wanting to try more recipes that are easy on the dairy but still comforting, and this looks like a winner. Can’t wait to try. Thank you so much for pursuing delicious, healthy recipes, and for sharing with us! :)

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Kristen @ Popcorn on the Stove October 3, 2011 at 9:26 am

I can’t wait to try this (although I may skip the kale)! It’s been so cold here lately so I’m dying to make some comfort foods.

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Robyn October 3, 2011 at 9:27 am

<3

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Stacey October 3, 2011 at 9:28 am

I believe this shall go on the dinner table this evening!

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Annie @ Naturally Sweet Recipes October 3, 2011 at 9:34 am

YUM! This looks delicious. I’ve been loving butternut squash. And your pictures are gorgeous!

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[email protected] DiVa DiSh October 3, 2011 at 9:36 am

You have the BEST cheeze sauce recipes!! I just made pumpkin mac n cheese and my daughter loved it..Such a better alternative to the regular mac n cheese kids love! This butternut squash is next on my list for sure!!

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Heather Brandt October 3, 2011 at 9:38 am

any sub for mustard? our son is intolerant of it :(

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Angela (Oh She Glows) October 3, 2011 at 9:44 am

the Dijon gives it a bit of a kick and depth of flavour, so maybe try extra spices or seasonings? Smoked paprika might be nice. It will work without the Dijon (just a bit more bland)

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Ali Mc October 3, 2011 at 9:39 am

BOOK MARKED! this is so heavenly….and my husband may actually eat it! thanks so much :D xoxox

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Ashley October 3, 2011 at 9:40 am

Love you “cheeze” pasta recipes, and what a great idea to add butternut squash. Definitely need to try this one out! What a pretty fall meal. :)

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Bev Weidner October 3, 2011 at 9:40 am

Holy. Crap. Yes.

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Gina @ Running to the Kitchen October 3, 2011 at 9:40 am

I’m going to try this out against my mac n cheese lovin hubby. I’d love a healthier “vault” recipe for mac n cheese that tastes legit!

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Estela @ Weekly Bite October 3, 2011 at 9:42 am

Love this!! I like the addition of Kale

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Sheri October 3, 2011 at 9:47 am

What is the purpose of the nutritional yeast? I have never used it before.

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Angela (Oh She Glows) October 3, 2011 at 10:21 am

It provides a cheese-like flavour :)

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Emily January 14, 2013 at 10:00 pm

and it provides some nutrition, too!!

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Andrea @ Vegvacious October 3, 2011 at 9:48 am

I am so in love with this recipe! I had roasted butternut squash for dinner last night and I am totally making this sauce tonight. I have a spaghetti squash that needs to be used up — I wonder if the two will work together…

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Andrea @ Vegvacious October 4, 2011 at 10:07 am

I just wanted to tell you that I made this last night for dinner and it was AMAZING!!!!! Definitely one of my all-time favourite recipes. I gave some to my hubby to sample and he had no idea that it wasn’t traditional mac n cheese!!!

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Heather October 3, 2011 at 9:50 am

Angela! Again, you amaze me.

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Heather October 3, 2011 at 9:51 am

This looks delicious! I’ve been meaning to get around to making a vegan cheese sauce to try and trick the fiance ;-) I’m a cheese addict also but I love to switch it up and try your recipes…they’re always crowd pleasers. Keep up the good work!

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Jennifer October 3, 2011 at 9:54 am

wow comfort food to the max.. I might try this today, but first I have to do some googling to do, to see if green butternut squash is the same as the orange. I’m not sure if they grew on the same vine or just next to one another. We will see.. thanks for the recipe!

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Gail October 3, 2011 at 9:57 am

Yum. I’m not a big squash fan, but I think I’m going to give this a try. I tried your Basic Cheez Sauce, it was good, but there was so much fat in it. Thanks! BTW, I only like pumpkin(love it), so I’m really looking forward to see if your pumpkin cheez sauce works out!

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Caroline @ chocolate & carrots October 3, 2011 at 10:01 am

This looks fantastic. The perfect fall mac ‘n cheese. I’ve made it before with cauliflower, but I love the idea of a squash! Yay!

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VeggieGirl October 3, 2011 at 10:08 am

My man LOVES mac and cheese but we rarely eat it because its unhealthy and not vegan! But this looks so healthy and scrumptious (its making me hungry looking at your photos but at least my lunch is coming up lol) I will have to get some arrowroot powder and try this out- I’ve read about arrowroot being a great binder but havent ever used it!

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Becky October 3, 2011 at 10:11 am

Mmmmmm, cashews are the best way to make things creamy, in my opinion. Then combining them with butternut squash is heavenly. I just posted a butternut squash soup recipe that probably tastes similar to your sauce. It was gone almost the moment I took it off the stove! I’ll have to try out this mac n’ cheeze, I have a feeling it would be just as much of a hit!

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Heather @ Get Haalthy with Heather October 3, 2011 at 10:17 am

It’s raining outside and all I want is some comfort food. I think this’ll fit the bill!!

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Jen G. October 3, 2011 at 10:40 am

This looks awesome! I was a little bummed when I first saw it because it looked delicious, but I was sure it had cashews in it (I’m allergic). Now I know I can make it nut-free, I’m ready to make it!

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Aine @ Something to Chew Over October 3, 2011 at 10:42 am

Oh wow, this looks so good! Yum yum! I bet I could get my boyfriend to eat butternut squash in this form ;)

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Lauren @ What Lauren Likes October 3, 2011 at 10:43 am

This is soo clever! I can definetly see myself making this :)

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Laura October 3, 2011 at 10:46 am

YUUUMMMM. That looks so warming. Might try this with some traditional basil pesto in the mix. Butternut squash and pesto is one of my favourite combinations. And it’s going to stop raining in southern Ontario tomorrow! Sunshine for the next 5 days! Highs of 19ish! Life is good.

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Cait's Plate October 3, 2011 at 10:49 am

I’m dying to try this. I love how creamy the squash gets!

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Christy October 3, 2011 at 11:03 am

This looks amazing! my family will totally love this. WE enjoyed the basic cheese sauce last week with pasta and veggies… know they will enjoy the buttery taste of the squash with it.

Just hosted 2 parties this past weekend where 3 of your recipes were the talk of the night: sour cream and onion kale chips, nanaimo bars (almond/pomegranate and vanilla) and your roasted red pepper hummus. Everyone – (especially the non-vegans and non-vegetarians) were smitten. They loved them all! Many went home eager to check out your website. Thanks for making our parties a success. ;-)

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sarah October 3, 2011 at 11:09 am

Making. This. Tonight. Mmmmm….

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Ashley Srokosz October 3, 2011 at 11:15 am

I can’t wait to try this, and share this recipe with a client newly diagnosed with multiple food allergies! She wants a mac and cheese recipe for herself and her children … CAN NOT WAIT!

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kathleen @ the daily crumb October 3, 2011 at 11:19 am

i am always looking for twists on mac n cheese and this looks fantastic!! i just pinned it for future use :) love anything involving my beloved butternut.

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Eat Hike Sleep Repeat October 3, 2011 at 11:32 am

Your timing is perfect. I have been on a mac and cheeze kick for awhile now. I think your addition of the dijon is what I’ve been missing. Just made a cheeze sauce with chanterelles. Need to make another batch now with your recipe!

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Marla @ Your Full Plate October 3, 2011 at 11:33 am

This looks absolutely delicious! You are the queen of healthy comfort foods!

I am a butternut squash fiend, but I find them to be a little labor-intensive. I’ve found it to be an awesome timesaver if I buy the biggest honkin’ squash I can find, peel, seed, chop it just as you describe, and then lay the chunks out on a cookie sheet (keeps them from becoming a giant frozen squash blob) in the freezer overnight. Then the next morning I throw the chunks in a container and I have them to use across multiple butternut squash recipes.

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Angela (Oh She Glows) October 3, 2011 at 12:45 pm

Great tip!

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Jenni October 24, 2013 at 10:04 pm

My grocery store sells pre-cubed, pre-peeled squash chunks. I currently only make 1 or 2 dishes with it, so I prefer to pay a few extra dollars to save the time (not to mention my fingers or having to retrieve runaway butternut squash from the floor or the sink).

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Amber K October 3, 2011 at 11:44 am

I have never been a fan of squash, but these sorts of recipes really intrigue me. I might not like it by itself, but mixed with the rest of the ingredients? It could be amazing. Oooh the possibilities.

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Dayanna October 3, 2011 at 11:46 am

is this the same or similar recipe to the butternut squash recipe posted last year? if so.. yay – so delicious!!!

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Angela (Oh She Glows) October 3, 2011 at 11:57 am

I would say it’s pretty similar, although not as heavy or thick.

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Megan @ The Detoxinista October 3, 2011 at 11:51 am

I love the cashew-free idea! Can’t wait to get my hands on a butternut squash so I can try this! ;)

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Shelley @ MileHighHealthy October 3, 2011 at 11:52 am

This recipe had me drooling! I love butternut squash so much and have yet to find a satisfying vegan mac-n-cheese recipe. I prefer not to use soy (many recipes use silken tofu) and I agree that the cashew cheese sauces can be very heavy. This recipe looks creamy and dreamy and amazing. It’s still in the 80s here in Colorado (seriously?!) but as soon as I feel a fall chill, I want to try this recipe!

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ktmade October 3, 2011 at 11:52 am

Thank you so much for this recipe Angela! I have a cashew allergy, so I’m always sad about the great vegan cheeses that I can’t eat. I can’t wait to try this one!

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[email protected] October 3, 2011 at 11:53 am

This looks amazing!!!! I am definitely going to try it and not tell the husband it’s not real cheese…
I legitimately cut off the top of my finger slicing a papaya (seriously? a super soft papaya??) so I better watch it with the squash…

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Angela (Oh She Glows) October 3, 2011 at 11:56 am

yikes! stay safe

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J3nn (Jenn's Menu and Lifestyle Blog) October 3, 2011 at 11:54 am

Looks incredible! I have been wanting to try butternut cheez sauce for awhile. Thanks for reminding me to use up my squash. YUMMMM!!

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Hilliary @ Happily Ever Healthy October 3, 2011 at 11:54 am

This sounds delicious! Thanks for sharing!

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angela October 3, 2011 at 11:58 am

I’m makin this tonight. Heading for the store now. Will let y’all know. :-)

Can’t wait … it look D-Lish!

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Adrianna from A Cozy Kitchen October 3, 2011 at 12:00 pm

Whoa! This looks so decadent and delicious. I love your blog!

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Becca October 3, 2011 at 12:08 pm

The only problem with removing the cashews is you are removing a big amount of PROTEIN from the meal :( If only there was a way to keep your recipe idea, but to increase the protein in the meal (’cause I know brown rice pasta isn’t as high in protein as other grain pastas, such as kamut or spelt)… Maybe making your cashew sauce but replacing the cashews with chickpeas? That would make the dish lighter, but upping the protein. As for this dish, maybe stirring in some chickpeas or other legumes just before serving would increase the protein content.

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Nichole October 3, 2011 at 12:08 pm

Quick question, do you think this would work with rice milk? My son is an allergy induced vegan but is also alergic nuts. I love the vegan recipes, but they almost always include some sort of nut/tree nut product.

thanks,
Nichole

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Angela (Oh She Glows) October 3, 2011 at 12:44 pm

I can’t see why not :)

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Heather (heathers dish) October 3, 2011 at 12:19 pm

I’m definitely approving! Yum :)

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Nicole @ giraffelegs October 3, 2011 at 12:24 pm

yayyy so excited to try this!

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Jess October 3, 2011 at 12:25 pm

Thanks for the dinner suggestion- so making this tonight!

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K October 3, 2011 at 12:29 pm

I’m amazed at how perfectly cut (in half) your squash was!
This looks like something I will definitely try this season!

Thanks!

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Rebekah October 3, 2011 at 12:31 pm

I’m over here LOLing by myself because I read the title of this post (just the title) and said in my head, “Shut. Your. Mouth. Angela.” Baaahahahahaha! Needless to say, I’m all over this dish :)

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Anna @ The Guiltless Life October 3, 2011 at 12:41 pm

Oh yum – I made some roasted butternut squash soup at the weekend for the blog this week and have some leftover roasted squash, so I’ll give this a try.

And the art of chopping and peeling squash is still lost on me. It’s always accompanied by some brute strength and a bit of cursing… :P

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Angela (Oh She Glows) October 3, 2011 at 3:24 pm

I know, I HATE chopping them up!! When Eric’s home I tend to bribe him :)

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Kat October 3, 2011 at 12:48 pm

my most recent preggo craving has been for (vegan) cheezy things and since I finally gave up cheese a few months ago, I’m always on the lookout for new recipes – this one looks awesome! can’t wait to make it

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[email protected] KatieDid October 3, 2011 at 12:50 pm

oh many, absolutely delicious. I just posted a recipe for pumpkin/ goat cheese sauce with roasted cauliflower. The cauliflower acts like macaroni, and it became an amazinggg substitute for mac n cheese.

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Sara October 3, 2011 at 12:53 pm

You really can’t go wrong with any combination of butternut squash and nutritional yeast. I’ve never made the cashew sauce because I don’t have a food processor…though I suppose you could use cashew butter. My staple “cheese” sauce is almond milk, nutritional yeast, curry, spicy mustard and cornstarch.

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Jacqueline October 3, 2011 at 12:53 pm

This looks amazing! Do you think that it would have a good flavor if you made it with pumpkin as well?

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Angela (Oh She Glows) October 3, 2011 at 3:24 pm

I would like to hope so! I hope to try it out soon.

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Kathy October 3, 2011 at 1:02 pm

Hi Angela, this looks delicious! Do you know if it would reheat well though? I read somewhere that arrowroot does not reheat well and causes dishes to turn slimy (regardless of whether dairy products are included or not..). I’ve been wanting to try arrowroot, but since I usually only cook for myself, there are almost always leftovers! :) Being able to reheat them would be nice. Thanks!

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Angela (Oh She Glows) October 3, 2011 at 3:23 pm

You are right that arrowroot can make sauces slimy!
When I took this sauce out of the fridge, it was slimy and a bit clumpy.
I popped it into the micro for 30 secs, gave it a good stir, and heated for another 30 secs or so. Stir, stir, stir and it was back to the same consistency and taste.

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Angela (Oh She Glows) October 3, 2011 at 3:23 pm

you can also use flour too :)

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Kathy October 3, 2011 at 1:05 pm

Hi Ang. I am looking to find a really awesome cheez sauce, so am anxious to try this. I use this recipe that I got off the internet some time ago for the tofu scrambles I make. Can’t remember who actually posted it, but I think its pretty good:
1/2 Cup WW Flour, 1/2 Cup Nutritional Yeast, 1 tsp garlic powder in pot. Add 2 cups water & cook until thick. Take off heat & add 4 tbsp earth balance & 1 tsp mustard – salt & pepper to taste. (Actually requires quite a bit of salt in my opinion to give it a seasoned taste.)

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Vicky October 3, 2011 at 1:13 pm

Looks lovely!

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Leanne @ Healthful Pursuit October 3, 2011 at 1:59 pm

I love taking old recipes and making them lower in fat. I’ve really enjoyed doing that over the last couple of weeks. It’s amazing how fast the fat adds up! Can’t wait for the pumpkin mac n cheese. I make something similar for breakfast with leftover pasta and pumpkin or apple sauce with a crunchy topping (quinoa flakes + cinnamon). Can’t wait to see what you come up with!

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Angela (Oh She Glows) October 3, 2011 at 3:21 pm

I love the idea of a crunchy topping Leanne. A healthy ‘corn flake’ cereal might work too. :)

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Leanne @ Healthful Pursuit October 3, 2011 at 3:56 pm

Yes! That’s a great idea. I can’t eat corn, but I have made it with these guys a couple of times: http://www.enjoylifefoods.com/our_foods/cereals/crunchy_flax.html even almonds + pecans work too!

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Katie @ Peace Love and Oats October 3, 2011 at 2:06 pm

This looks soooooo good! I’m not vegan but I bought nutritional yeast yesterday because I happened to see it and wanted to try it. IT IS SO GOOD. I am addicted!

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Angela (Oh She Glows) October 3, 2011 at 3:20 pm

I’m glad you like it! It actually took me a while to learn to like the taste.

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Carissa October 3, 2011 at 2:08 pm

Last time I tried to make your butternut squash cheeze sauce for something, I ate so much of the squash after it was done roasting that I didn’t have enough to actually make the sauce (it was a small squash). This time I’m vowing to keep my fingers off the squash and actually make the sauce! :-)

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Angela (Oh She Glows) October 3, 2011 at 3:20 pm

haha that’s funny :) I’ve been known to do that with recipes too.

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Jaclyn T October 3, 2011 at 2:10 pm

This looks so darn tasty!

–Jaclyn T
Nature Inspired Jewellery
http://www.etsy.com/shop/trickart
http://positiveponderings.blogspot.com

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Jemma @ Celery and Cupcakes October 3, 2011 at 2:18 pm

This looks gorgeous! :)

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Sharon @ Bit of the Good Stuff October 3, 2011 at 2:22 pm

Hi Angela. This dish looks absolutely stunning! We haven’t eaten mac n cheese since we stopped eating animal products last January. I will definitely give this recipe a go. Thanks so much for sharing it! xx

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Vanessa October 3, 2011 at 2:25 pm

Wow! Amazing Angela. =) I am SO making this tomorrow w/ kabocha squash. Yummmy!

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Monica October 3, 2011 at 2:34 pm

I am going to make this with pumpkin tonight!

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Angela (Oh She Glows) October 3, 2011 at 3:17 pm

oh let me know how it goes :)

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[email protected] October 3, 2011 at 2:36 pm

I used to be a “blue box” fanatic. I love how easy and healthy this is. Definitely comfort food at it’s finest. Definitely going for it!

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Angela (Oh She Glows) October 3, 2011 at 3:20 pm

I used to love the blue box too!

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Brandina October 3, 2011 at 2:38 pm

Wow…I never would have thought that butternut squash, combined with so few other ingredients, could taste cheesy at all. My curiosity overwhelms me when I see the recipes you post. I’ll definitely be trying this one soon.

I also told the boyfriend (who hates all kinds of squash) and he said he’d try it….I’ll let you know if he likes it!

Thanks for all your recipes!

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Angela (Oh She Glows) October 3, 2011 at 3:17 pm

I hope you both enjoy it!

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JEM October 3, 2011 at 2:50 pm

Thank you for the lighter cheeze recipe! I made the cashew-based cheeze and it is delicious but it does sit heavily and I could only have a few bites. You rock.

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Maryea {Happy Healthy Mama} October 3, 2011 at 3:23 pm

This looks delicious to this cheese lover. :-)

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Tiff @ Love Sweat and Beers October 3, 2011 at 3:37 pm

Thanks! I love having pasta Fridays at my house, so I think this will be a perfect way to kick of the weekend.

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Lisa (bakebikeblog) October 3, 2011 at 3:50 pm

oh my – this looks delightful!!!

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simone October 3, 2011 at 4:04 pm

just wondering if you can come up with a pumpkin cornbread recipe????

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Angela (Oh She Glows) October 4, 2011 at 7:38 am

mmm that sounds good :)

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Rebecca P October 3, 2011 at 4:20 pm

I made this for lunch today but I used a cup of leftover pumpkin that was in my fridge. I also added a tbs of white miso. It was fantastic! I stirred in spinach, topped it with breadcrumbs and baked it in the oven for 20 min. My 2 year old also loved it (although he left the spinach in a little pile in the middle of his plate). We will definitely make this again. I worked out the nutritional information and it has only 486 cal and 8 g of fat per serving not a bad way to indulge in Mac and cheese!

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Angela (Oh She Glows) October 3, 2011 at 4:31 pm

wow that’s awesome! Thanks for sharing :)

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Alyssa (EverydayMaven) October 3, 2011 at 4:37 pm

Wow this looks fantastic!!! I have working on a very similar recipe with the goal of cutting the fat. I can’t believe you ONLY used 1 T of Earth Balance! I am all over this – definitely making this weekend :)
P.S. Do you use the Organic Whipped E.B. or the Vegan?

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Angela (Oh She Glows) October 3, 2011 at 6:52 pm

I use the soy free Earth Balance :) in the tub

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Maddie October 3, 2011 at 4:22 pm

This is not about the recipe you posted today. I have been making your cranberry oat bars for my 1 year old for about 6 months. No kidding, one of his first words was “bar” to ask for them. Today I only had one banana, so I pureed about 3/4 of a cup of strawberries and replaced one of the bananas with that. I also used dried blueberries instead of the cranberries, and cut back on the sugar to 1/4 cup since strawberries and blueberries are sweeter than the original ingredients. They are amazing! I’m not sure my son is actually going to get any. ;) Anyway, thought I’d share.

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Angela (Oh She Glows) October 4, 2011 at 7:38 am

Great modifications Maddie :) Glad they were enjoyed!

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Caitlin @ Vegetarian in the City October 3, 2011 at 4:26 pm

yum! looks so tasty. i have never thought of putting squash in with mac & cheeze :) thanks for sharing!!

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Angie October 3, 2011 at 4:35 pm

My partner is a huge mac and cheese fan, so I am going to give this a try. I have one question though, do you cook the kale beforehand or just mix it in to the pasta??

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Angela (Oh She Glows) October 4, 2011 at 7:44 am

I didn’t cook it beforehand, but just mixed it in and heated it for a few minutes. To be honest, kale wasn’t my fav in this. I would prefer spinach, peas, or broccoli probably!

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Megan October 3, 2011 at 4:38 pm

Made this for dinner with roasted acorn squash from the CSA and petite peas. Yum!

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Kaila @healthyhelperblog! October 3, 2011 at 5:20 pm

This looks incredible! I am a squash fiend and I LOOOOVE vegan cheese sauces (even better than real cheese in my opinion!!)!!! I need to try this asap!!

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Averie @ Love Veggies and Yoga October 3, 2011 at 5:36 pm

The whole thing look awesome but the sauce itself looks…drinkable! I would even just like to dip veggies in it, use it as any sort of dip, topping, dressing, coating…it is versatile, big time.

“The cashew-based sauces are delicious, but they can be quite heavy. I’ve been working on sauces that can be thrown together in just a few minutes on the stove top.” <— Amen lady. I
feel the same way about cashews and using them in raw/rawish/vegan recipes. They are fantastic but it's also good to make things that are dependent on soaking them or just using nuts. I know you're having GI issues…take a look at nuts. I have all kinds of things I could tell you about nuts and if you wanna chat or hear my 10 year long trial and error stuff concerning them, email me.

But back to the recipe..it looks incredible!

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TeenyLittleSuperChef October 3, 2011 at 5:39 pm

Hi Angela! I’m so happy you posted this recipe for a low-fat vegan version of mac and cheese. I just posted a butternut squash non-vegan version on my blog last week and it was so yummy, but I’m really excited to try this one out as I’m beginning to dabble more and more with vegan dishes. Thank you! And thank for so many other totally yummy dishes!

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blossjoss October 3, 2011 at 5:59 pm

Looks great! Can’t wait to try it.

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Michelle @ Turning Over a New Leaf October 3, 2011 at 6:03 pm

This reminds me SO much of Rachael Ray’s “Harvest Moon Macaroni.” I’ll have to try this! I never have cashews on hand (don’t like the buggers), but I do have plenty of nutritional yeast! :)

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J @ Ess and Jae V2.0 October 3, 2011 at 6:08 pm

Ummmmm……do you promise it’s good? It looks…..ummmm…..a little odd. :-)

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Chelsea @ One Healthy Munchkin October 3, 2011 at 6:15 pm

I have to say, I’m glad you’re straying away from cashew based sauces because that means I can actually eat these recipes. Yay! :D I will definitely be trying this out!

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Lauren @ Focused To Be Fit October 3, 2011 at 6:26 pm

Love this. Making it tomorrow. :)

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Pibble October 3, 2011 at 6:44 pm

This looks wonderful! I have a butternut squash in my fridge that this would be perfect for.

Can I offer a finger-saving tip? Squashes are quite happy to be roasted whole. I’ve been eating much more squash since I learned that you can throw them into the oven without cutting them in half first and then seaon them after they are cooked.

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Angela (Oh She Glows) October 3, 2011 at 6:52 pm

Really?? Wow, that sounds too good to be true! Can I ask what temp you roast it at? Also do you prick it with a fork to let air escape?

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Pibble October 7, 2011 at 9:05 am

I roast my squash at 350 – although my oven is older, so this may not be 100% accurate. I often poke it with a knife after 20 minutes or so (after the skin has softened up) to see how close to “done” it is, and to keep the skin from puffing up too much. Just one poke seems to do the trick.

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Liz @ Something To Chew On October 3, 2011 at 6:49 pm

I’ve said it before, I’ll say it again. You are a GENIUS.

Saving this one!!

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lynn @ the actor's diet October 3, 2011 at 7:20 pm

go to the pumpkin – go there…

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katie October 3, 2011 at 7:21 pm

I have the squash in the oven as we speak! Can’t wait to try this!!

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Vanessa October 3, 2011 at 7:34 pm

i am eating this right now and it is AMAZING. but w/ kabocha squash and no nutch…

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Lauren Zietsman October 3, 2011 at 7:52 pm

I have a mystery squash in my fridge from my CSA box this week–think I may have to attempt this tomorrow with…whatever squash that is.

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Janna Kepley October 3, 2011 at 7:57 pm

O_O Ok, that tops it, time to try your vegan cheeze. I’ve been on my wagon (My name is WeyrCat and I’m a mac-in-cheese-oholic) for MONTHS, but this… I got an email today from a food website with TEN, TEN different mac and cheese recipes in it, and now this. I GIVE IN! I will have vegan cheeze as soon as I can find the nutritional yeast.

PS: My Sparkpeople “Healthy Headlines” had the Green Monster in it today, so I’m sure you noticed you got BOMBED on that page hehe. I’m behind 16 posts due to school. It’s ok, I’m sure you don’t mind :D

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Angela (Oh She Glows) October 4, 2011 at 7:43 am

It seems like the stars are telling you to make mac n cheeze!

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Ella, RD October 3, 2011 at 8:11 pm

I love how you call it “cheeze” heheh. I have been a lurker for a while but I figured I would comment now, since I started my own blog :) Even though I’m not vegan, I enjoy reading, especially now that I’m an RD and get plenty of questions from vegans and vegetarians.

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Angela (Oh She Glows) October 4, 2011 at 7:42 am

Nice to meet you!

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jackie hatch! October 3, 2011 at 8:25 pm

Yum!!!!!!! Need to make this ASAP!!! It’s been raining I’m Boston for days too! :/

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Ally at AGIHK October 3, 2011 at 8:53 pm

Oh I am SO making this! Yum!

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Whitney October 3, 2011 at 9:25 pm

Angela… WOW… You outdid yourself with this recipe!!!!

As soon as I saw this post today, I had mac n cheese on my brain ALL DAY and knew exactly what to make tonight! I’ve had a butternut squash on my counter for the past two weeks, waiting to find something that caught my attention in a good way to use it. This was BY FAR the best mac n cheese recipe I’ve ever had or tasted– vegan or not! I liked it much more than the cashew cheese sauce you’ve shared before (although that was fab too!), as this really replicates the rich, creamy, smooth texture of a velveeta-like cheesy dish. AMAZING!

I was spoon-feeding myself out of the bowl, murmuring with glee. I mixed with snap peas, frozen peas, spinach, and extra roasted squash. DELICIOUS! THANK YOU!!

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Angela (Oh She Glows) October 4, 2011 at 7:42 am

So glad you liked it! I never know with mac n cheeze recipes because I find they are such a personal preference at times. I’m really glad you liked the same things about it that I did (smooth like Velveeta is a great description!)

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Katie | @wholelivingimprint.tumblr.com October 3, 2011 at 9:33 pm

holy vegan! That looks so scrumptious!!

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olivia October 3, 2011 at 9:36 pm

this looks totally amazing. once my academic week is over, this is the first food i’m going to make. until then it’s salads from the hospital, which don’t even compare to the salads on your recipage. thanks for making your recipes so manageable for a busy and stressed student!

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Alexis @ hummusapien October 3, 2011 at 10:09 pm

I can’t wait to make this!! The only question is do I add spinach or kale….decisions decisions!!

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Danica @ It's Progression Not Perfection October 3, 2011 at 10:45 pm

That looks so good! I’ve never made my own “cheeze sauce” but it’s definitely tempting now : )

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Kris | iheartwellness.com October 3, 2011 at 10:48 pm

I think I love YOU!!! This post has touched my heart….I love MAC ‘N Cheese and real cheese kills me!!!!!

Love this!
xxoo

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Jolene (www.everydayfoodie.ca) October 3, 2011 at 10:58 pm

I will absolutely be making this!!!

I made your roasted tomato, onion, and garlic coconut soup this evening, and it was delicious :-)

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Angela (Oh She Glows) October 4, 2011 at 7:41 am

Glad you enjoyed it! :)

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Erin @ Girl Gone Veggie October 3, 2011 at 11:03 pm

This looks AMAZING! I love a girl that adds veggies to mac and cheese! So glad the cheeze came out amazing so you wouldn’t have to eat yucky leftovers by yourself for a week!

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Mahealani @ Pu`uhonua October 4, 2011 at 12:33 am

Wow, this is fantastic! Thank you so SO much for the recipe, I can’t wait to try this!

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Rose October 4, 2011 at 2:02 am

I live in Israel and I can’t find Earth Balance. Should I try making the recipe with out it?

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Angela (Oh She Glows) October 4, 2011 at 7:41 am

hmmm…Can you find any other non-dairy butter replacers?

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Jen October 4, 2011 at 2:30 am

This looks amazing, I’m definitely going to try it. So healthy too! Thankyou for the recipe!

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Esen October 4, 2011 at 4:25 am

THIS LOOKS SO SO GOOD! i can’t wait to make it!! great recipe!

xx
esen

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Stephanie @SnackingonSunshine October 4, 2011 at 5:36 am

Angela you’re a superstar! I can’t wait to give this a try :)

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Jessica October 4, 2011 at 5:58 am

I am so excited to make this!!! :D I have a butternut squash in my fridge that I had no idea what to do with–but I am pretty sure it is fate that I read your post!!!

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Angelique October 4, 2011 at 6:33 am

YUM! I can’t wait to make this for my family.
I am so thankful for your blog.
Each day when I see Oh She Glows pop up in my Inbox, I can’t wait to open the email.
Thank you for all of the work and love you put into this blog
and for providing such lovely inspiration every day!! It is very appreciated.

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Angela (Oh She Glows) October 4, 2011 at 7:40 am

Aww thank you Angelique :) I’m thankful for you!

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Katrina October 4, 2011 at 6:34 am

This is a lovely idea. Can’t wait to try!

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char @ char on a mission October 4, 2011 at 7:06 am

I honestly would have thought more nutritional yeast goes into the recipe than what does, so this is amazing! I’ll have to try this on my hubby and see what he says

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Andrea October 4, 2011 at 7:17 am

Any ideas on how to make a sauce without cashews? I’m allergic to cashews! :( Thank you!

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Angela (Oh She Glows) October 4, 2011 at 7:32 am

There are no cashews in it :)

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Andrea October 4, 2011 at 12:26 pm

Oh my gosh. So embarassed. I completely misread this. :( I’m so sorry. :( :( :(

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Angela (Oh She Glows) October 4, 2011 at 6:40 pm

No problem! :) It’s easy to miss ingredients.

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JessE @ Love Life From Scratch October 4, 2011 at 7:18 am

I have all the ingredients at home right now. Hello dinner!! :) Thank you for the great recipe.

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Leah October 4, 2011 at 7:35 am

Oh yum, just the kind of comfort food I’m looking for in this sudden cold snap! And a delicious way to eat up the acorn squash we scored at the farmer’s market!

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Emily October 4, 2011 at 7:41 am

This looks amazing! Even though I am not vegan I find all your recipes very inspiring as I have an allergy to dairy and also wheat. Your avocado pasta sauce went wonderfully with rice noodles :D Thank you for being an wonderful inspiration.

Plus your photography is even more stunning with every post. I am an artist in Scotland that specialises in painting food and would love to maybe recreate one of your photos into a painting for you one day!
Emily

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Angela (Oh She Glows) October 4, 2011 at 9:14 am

Hey Emily, Thanks for your comment! How wonderful you are an artist, much respect for you!

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Sandi October 4, 2011 at 7:54 am

Thanks for the how-to. Very helpful!

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LizAshlee October 4, 2011 at 8:08 am

I love love love this recipe!! I recently made a cheese sauce using yellow split peas and we used it for a vegan mac n cheese…can’t wait to try this combo!!!

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Michaela October 4, 2011 at 8:51 am

oh my, I LOOOOVE this recipe!!
I will def put butternut squash on my shopping list. This just screams “make me asasp” ;)

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vv October 4, 2011 at 9:33 am

This looks so yummy!!! The moment I saw it, I thought of substituting pumpkin for squash!! Can’t wait for your pumpkin mac and cheese recipe! I’m already drooling thinking of it!!!!

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SusanW October 4, 2011 at 10:27 am

Made this last night for our first knitting circle meeting!
Added peas, and called it Mac ‘N Peas!
Yummy!

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Angela (Oh She Glows) October 4, 2011 at 11:26 am

:) Love that!

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Laura October 4, 2011 at 10:59 am

Im not a fan of butternut, but this would be AMAZING with kabocha :) or pumpkin.

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SusanW October 4, 2011 at 12:01 pm

you can’t taste the butternut, it just gives it that nice kraft mac ‘n cheese orange glow!

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Angela (Oh She Glows) October 4, 2011 at 6:41 pm

I would agree that the b’nut taste isn’t very prominent :) I’m sure many squashes would work though!

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Shelby October 4, 2011 at 11:15 am

You never fail to amaze me. This looks so yummy!!!!

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angela October 4, 2011 at 11:58 am

I absolutely lOVE LOVE LOVE this, and yes it satisfies just as much as dairy cheese.

Having said that I do want to add that it would be even more scrumptious with some
dried minced onion and even MORE nutritional yeast. Don’t get me wrong, it was wonderful just the way the recipe was written, but for my tastebuds, I’d add those things. And maybe even a bit of fresh minced garlic.

I lined my casserole dish with parchment paper so the noodles wouldn’t stick. I think that was a lifesaver for cleanup.

You will LOVE this. Make it tonight. :-) Thanks so much Angela

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Angela (Oh She Glows) October 4, 2011 at 6:41 pm

I love your suggestions! I will have to try it that way next time :)

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angela October 4, 2011 at 12:00 pm

ps. It does not taste like butternut squash

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angela October 4, 2011 at 1:57 pm

Well … as I stated above …

If you’ve ever been afraid to try a “vegan” Mac ‘n Cheeze” you have to try this one. This will be one of my favorite go to meals. I have to be careful not to eat the entire casserole I just made. IT SOOOOOOOOOO GOOD!

I found this recipe over at Oh She Glows. Angela Liddon has a real winner here. It is nut free and if you use rice noodles also gluten free. Angela writes “she’s made many different vegan cheeze sauce recipes. The initial ones weren’t what I would consider spectacular, but with trial and error I’ve made recipes that not only satisfy my cravings, but make me crave the new recipes instead of actually craving cheese itself.”

Mac N Cheeze VeganAnd so, with that endorsement, I decided to give this recipe a try. I actually went out and purchased all the ingredients the day I read her post. Well, here it is fresh out of the oven with my pics. It not only looks gorgeous on the table, is truly delicious.

THIS WILL BE ONE OF MY “GO TO MEALS”.

I absolutely lOVE LOVE LOVE this, and yes it satisfies just as much as dairy cheese. I opted to add my green vegetables as a salad (or whatever green I have on hand) on the side. Next time, I’ll probably add broccoli to it while it bakes. I wanted to try it “naked” so I could get the full flavor. I also can tolerate wheat so I opted for whole wheat noodles (notice I’ve changed Angela’s recipe to reflect that).

Having said that I do want to add that it would be even more scrumptious with some dried minced onion, or even fresh onion (though I wouldn’t want to “water down” any of the sauce) and even MORE nutritional yeast. Don’t get me wrong, it was wonderful just the way the recipe was written, but for my tastebuds, I’d add those things. And maybe even a bit of fresh minced garlic.

I lined my casserole dish with parchment paper so the noodles wouldn’t stick. I think that was a lifesaver for cleanup.

I haven’t had hubby try it yet, but even “if” he doesn’t love it, I do.
Here is Angela’s recipe from OH She Glows … “well done Angela”

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angela October 4, 2011 at 7:48 pm

Okay the verdict is in from Hubby … he loves it! Yay. I’m sooooo thrilled. I’m even going to make this again this coming Saturday evening. I’m having friends in for my annual Harvest Dinner Party. I’m not telling anyone it’s vegan and will see what they say.

Thank you again Angela. Happy Happy Happy Day!

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[email protected] October 4, 2011 at 1:27 pm

oh i really want to eat some of this! It looks so good~And wholesome, not too heavy.

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Karine October 4, 2011 at 2:44 pm

Yay, I made your cashew butternut mac and cheeze the other day, and it was really delicious! The sauce is highly addictive…
Now I have to make the new version! :P
(By the way, I’ve never eaten any mac and cheese, so I can’t compare.)

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Heather Elizabeth October 4, 2011 at 2:58 pm

My issue with cashew based cheez sauce isn’t that it’s heavy, really. It’s that it’s expensive! Cashews are pricey in my area! .. And then I eat most of the can before I even make the sauce. :(

Definitely going to try this one out!

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Angela (Oh She Glows) October 4, 2011 at 6:42 pm

Yes that’s a good point too.

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Jess October 4, 2011 at 3:26 pm

I’ll definitely have to try this for my 3 year old. Thanks for working so hard for me to feed my children well ;)

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Marlina October 4, 2011 at 3:28 pm

This looks so good! I’ve had a butternut squash sitting on my counter for a few days, and NOW I know what to do with it! Looks divine :) !

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Jenn L @ Peas and Crayons October 4, 2011 at 3:59 pm

Just made this. holy cow. ah-mazing!!!!!!!! giant thumbs up! thanks!

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Angela (Oh She Glows) October 4, 2011 at 6:42 pm

Glad you enjoyed it Jenn!

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sapna October 4, 2011 at 4:10 pm

is the nutritional yeast essential
can i leave it out? how much will it alter the taste
thanks !

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Angela (Oh She Glows) October 4, 2011 at 6:44 pm

Yes unfortunately it is essential as it is what gives it the cheese-like taste.

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AJ October 4, 2011 at 4:48 pm

I made this last night, I used wholemeal penne, roasted pumpkin and added some peas at the end. It was delicious, and really easy. Thanks so much for this recipe, I will definitely be making it again!

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Angela (Oh She Glows) October 4, 2011 at 6:44 pm

I’m glad it worked with pumpkin!

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Liz October 4, 2011 at 5:29 pm

Now I am HUNGRY!!!!

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Charissa October 4, 2011 at 5:48 pm

Yum this looks delicious! I wish I would’ve had this cheese sauce recipe to put over my homemade butternut squash-chili and sweet potato fries! Hmmm I may have some left over..

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[email protected] October 4, 2011 at 6:23 pm

Seriously is there anything you can’t make!? This looks absolutely amazing and I loved the idea of adding some leftover squash chunks!

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Angela (Oh She Glows) October 4, 2011 at 6:44 pm

Yes…vegan and soy-free pumpkin pie. Details soon. haha

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Jessie October 4, 2011 at 6:33 pm

This cheese sauce is so so good! I decided to change it up a little by adding liquid smoke (to create a smoky cheezy flavor, like a smoked gouda cheese sauce I used to love before transitioning to veganism.) Turned out great! And perfect timing too because I had a butternut squash sitting in my vegetable crisper and I’d been wondering what to do with it! What a comforting meal to welcome fall (although it’s not too cool here in Florida!). Thanks for the fabulous recipe!

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Angela (Oh She Glows) October 4, 2011 at 6:43 pm

Hey Jessie, liquid smoke sounds like it would be great in the sauce. I haven’t been able to find liquid smoke anywhere. Where did you buy it? Just curious :)
Glad you enjoyed it!

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Jessie October 4, 2011 at 7:04 pm

I found it at Publix (a really great chain grocery store in Florida and Georgia). I have the Colgin brand, which I think is only sold in the US :( If you can’t find it in a store, you could probably order it from Amazon, or request your local grocer to carry it. Some stores will order items on special request. Hope that helps!

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Angela (Oh She Glows) October 5, 2011 at 8:59 am

Thanks, I will keep looking!

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Alisha October 5, 2011 at 8:44 pm

You can get it at pretty much any grocery store next to the barbeque sauce. I actually got mine at superstore, and i know you shop there!

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Angela (Oh She Glows) October 5, 2011 at 10:22 pm

oh really? That’s great! Thanks for the tip :)

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Moni'sMeals October 4, 2011 at 6:43 pm

bless you! enough said!!

;)

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JOcelyn @ Peace Love Nutrition October 4, 2011 at 9:46 pm

Angela you always make such beautiful and delicious looking recipies– if only I lived in Canada and was your neighbor : )

Thanks! I haven’t had mac and cheese is so long and this takes a healthy spin on it!

xo

Jocelyn

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michelle October 4, 2011 at 10:19 pm

I can’t wait to try this on my kids!

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Larissa October 4, 2011 at 10:23 pm

Oh MY GOODNESS! SO SO SO YUMMY! I wanted to eat the whole batch my self but my picky kids wanted some too so I had to share! Loved it so much – def will be making this a lot this fall/winter as a perfect, healthy, yummy comfort food!! THANKS!

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Angela (Oh She Glows) October 6, 2011 at 10:03 am

Hey Larissa, Thank you for your enthusiasm! It’s always great to hear that others enjoy the recipes that I do too. :) Thanks for your feedback!

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Jesse October 5, 2011 at 1:31 am

I halfed the recipe and didn’t have any Dijon mustard so just used regular mustard, still turned out great and yummy!

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Angela (Oh She Glows) October 6, 2011 at 10:02 am

Good to know thanks!

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Helga October 5, 2011 at 6:32 am

this ist looking soooo good!
I would love it for lunch. Unfortunately i roasted my squash last night and eating it for breakfast (roasted butternut squash chia crêpes) was to tempting…

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Beth October 5, 2011 at 8:26 am

I made this last night for dinner and it was amazing! I am a vegan and my meat loving bf is trying out veganism with me (He said he would give me 15 days! I’ll take it!) We both LOVED it!

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Angela (Oh She Glows) October 6, 2011 at 10:02 am

haha that’s amazing he’s trying veganism for 15 days!! I’m happy you enjoyed it so much.

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Ana October 5, 2011 at 9:05 am

This is pretty similar to the way I make “cheese” sauce at home for my son. He can’t have dairy so I have been using butternut squash for creaminess + color since he was about 4 (when pre-school started and he found out about the cheesy pasta dish).
Nutritional yeast is something I started discovered during the past 2 years, and since last year I have been adding to my “cheesy” sauces too.
I tried your recipe yesterday and we loved it!!! As I said, quite similar to how I make mine, but more nutritional yeast then I use and I think that made a nice difference. I also loved using dijon mustard as opposed to dry/powdered mustard that I used to add to my sauce, love the flavor better with the dijon.
Thanks for sharing another awesome recipe Angela! This was a great hit with all of us here, the husband also liked and better than anything my son loved it, was happy with our dinner and asked for me so save the leftovers and put in the lunchbox for the next day, I could not have asked for a better recipe!
Ana

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Angela (Oh She Glows) October 6, 2011 at 10:13 am

Hey Ana, I’m glad to hear it was a success!

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Andrea October 5, 2011 at 9:06 am

I made this last night and was SO excited to be prepping, cooking and then eating it. I’ve always wanted to make vegan mac and cheese but I never got around to it and this recipe was perfect place to start. I mixed in kale and put breadcrumbs on at the end and broiled it. Amazing! And my boyfriend loved it too. Thanks!

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Angela (Oh She Glows) October 6, 2011 at 10:01 am

Hey Andrea, I’m so happy you both enjoyed it!

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Nobody October 5, 2011 at 9:18 am

i made this yesterday, except i accidentally used brewer’s yeast instead of nutritional yeast. (i’m new at this… still learning!) fortunately, it STILL earned my husband’s stamp of approval and reaffirmed his love for me. ;) (he really REALLY loved it) didn’t pass muster with the kids, but they’ve been programmed with a love of highly processed foods, so it will take a while to turn them around. thanks again for the recipe, it’s definitely getting saved over here!

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Angela (Oh She Glows) October 6, 2011 at 10:14 am

I’m glad you and your husband enjoyed it! I agree kids can be tough taste testers!
My favourite cashew cheeze sauce that I linked to in this post was kid-approved in case you are looking for another one to try :)

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Carolyn @ HealthKitten.com October 5, 2011 at 11:42 am

Man, I really need to find a supplier of Nutritional Yeast that is cheap! I’ve only found it in Whole Foods (aka Whole Paycheck) and it was sold by the OUNCE! Eeek!

As a cheese fiend just like you, I need to cut back and this sounds amazing. Two of my favorite loves: cheese and squash!

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Carolyn @ HealthKitten.com October 5, 2011 at 11:43 am

Oh, and I would LOVE to take that kale off your hands! ;)

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Katie October 5, 2011 at 1:28 pm

I’m soooooooooooo excited to try this. I feel like Mac and Cheese is the one thing standing in my way from being totally vegan. I’ve tried countless recipes before, and they all tend to be higher in fat than I would like. But this looks amazing. I saw in the post that you made it stove top. But have you tried baking this version of cheeze sauce in the oven? I love a good baked mac n cheese with breadcrumbs on top, just not sure how this sauce bakes up.

Thanks!

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Jessica Long October 5, 2011 at 3:58 pm

Just made a double batch of this to freeze so I can have it for a future busy night, and it tastes so amazing! I used a buttercup squash, since that’s what I had on hand, and to cut the fat I roasted it, unpeeled, face down on a cookie sheet lined with parchment paper. Just wait for it to cool enough to handle, and you can scoop the flesh right out! This is a great method for roasting winter squash when you don’t need it to be in perfect cubes for the recipe, and you don’t need any added fat. Thanks for the great recipe, I will definitely be making this again and again!

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Kim March 28, 2019 at 11:59 am
Recipe Rating:

Hi! I love this recipe so much and when I make it I end up eating this for almost every meal for the week, and don’t get sick of it at all :)

Question on freezing, I don’t normally make extra stuff to freeze but want to try to do more of this so that I can have it in the future. Would I just freeze the sauce in a container and then leave it sitting out the day I want to make some of it? Can I then re-freeze what’s left? These might be silly questions, but wanted to ask!

Thanks!

Ps. I used ripple pea protein instead of the almond milk since it’s high in calcium and it tastes delicious with this too!

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Cortnie October 5, 2011 at 5:00 pm

Looks easy and delicious! Thank you!
xo
cortnie

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Candice R October 5, 2011 at 5:57 pm

OH. My. Goodness.

MUST TRY! My mouth is watering just reading the post about this…. YUM

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Julie October 5, 2011 at 7:04 pm

Made this tonight, and it was delicious. Thanks for another great recipe!

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Anna October 5, 2011 at 7:23 pm

Made this for dinner tonight. Definitely a winner!

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olivia October 5, 2011 at 8:12 pm

i made this last night and added broccoli. i used the shiritaki noodles, which are soy, or something like that, and i wouldn’t recommend using those. it really took away from the flavor of the sauce. tonight i made quinoa pasta and used the sauce, and i love it. i added some herbamare, and i think i found my new favorite “cheesy pasta” dish. thanks for sharing angela!

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Liz October 5, 2011 at 9:15 pm

Thanks so much for this recipe. I made it for dinner tonight for my very picky (non-vegan) kids, one of whom doesn’t like squash. They gobbled it up and went back for seconds! So thick and luscious and cheesy … perfect.

By the way, I noticed the posts about liquid smoke; I have found it at Loblaws. It’s in the section with the bbq sauces and such.

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Maggie October 5, 2011 at 10:39 pm

Weird question Angela- do you have any tips for cleaning up Earth Balance? I end up using butter instead because I am so itimidated by the clean-up….it sticks to everything!!

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Alexis @ hummusapien October 6, 2011 at 6:43 am

I made this last night with kale and it was awesome! The kale added great crunch and texture!

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melissa gillan October 6, 2011 at 11:43 am

Is it weird to say i love you?? haha the one thing i miss most is my mac n cheese, so i have been making the 5 ingredient one you posted (which i love!), but i am so excited to try this new one!! The amount of earth balance in the 5 ingrdient sauce did cross my mind (but i figured stirring in spinach cancelled that out…), so when i saw this i jumped for joy! thank you!

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Angela (Oh She Glows) October 6, 2011 at 2:24 pm

LOL “I figured stirring in spinach cancelled that out” I thought I was the only one who thought that way. Why do you think I start my day off with a green monster….that cancels everything out. wink wink.

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Melissa October 6, 2011 at 2:56 pm

you. are. amazing. no joke, you have me drooling over my keyboard.

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Melissa October 6, 2011 at 2:57 pm

oh and FYI this is like the 1000th recipe I’ve pinned of yours, they’re all so delicious looking!!

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Kati October 6, 2011 at 6:37 pm

I’ve been searching for years for the best dairy and cashew free mac & “cheese” recipe for my food allergic kids. Tonight I have found it. This was amazing! I didn’t add kale or any mix ins. They gobbled it up and wanted more more more. This is going to be my new standard recipe. Thank you so much for sharing it!

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Angela (Oh She Glows) October 7, 2011 at 7:36 am

Wow I’m so happy to hear this Kati :) I will have to test it on my nephews and nieces :)

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Sara October 7, 2011 at 7:16 pm

Angela … AH-MAZE-ING!!! This is one of the best recipes I’ve made in a while and I could have eaten the whole darn pot it was so good (don’t worry, I didn’t). I used penne pasta because that’s what I had in the pantry and added steamed broccoli. I will definitely be keeping this recipe as a staple. Easy and delicious!!! Thanks a bunch!

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Courtney @ Cookin Up Life October 7, 2011 at 8:43 pm

This was wonderful! I made it last night and I am in love girl :) Thanks for sharing this! I have 2 whole bags of nutritional yeast and looking for yummy recipes like this! Congrats on the nominees… voted :)

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Zoe October 8, 2011 at 7:24 am

Thank you Angela, this is the second recipe I’ve tried from your site and, once again, it turned out fantastic.

Planning to make your burger recipe this weekend so will let you know how it goes!

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Shana October 8, 2011 at 9:59 am

You can roast butternut squash right in the skin! Cut it in half lengthwise and scoop out the seeds. Place flesh side down on a foil lined baking sheet and pour in 1 cup of water. Bake 425 degrees for 30-45 minutes or until it is easily pierced with a a fork. Remove from oven and remove flesh from the skin with a large spoon. It’s all ready to puree for soups, sauces, and eating! Saves a lot of time!

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Angela February 2, 2013 at 1:58 pm

love this tip, thank you!

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Jamie October 8, 2011 at 7:40 pm

I had been eye-balling this for the past few days and finally had the chance to make it tonight. It was definitely worth the wait! So delicious! Thanks for sharing!

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Angela (Oh She Glows) October 8, 2011 at 9:34 pm

Glad you enjoyed it! =)

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nicole October 8, 2011 at 9:44 pm

this was fantastic. i had extra cheeze sauce (didn’t make quite as much pasta and wanted a little lighter coating) so i put it in a jar, added some green chiles, some onion powder, cilantro and some spice — VOILA! VEGAN QUESO! it was amazing.

thank you for a great, creative recipe. :)

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Angela (Oh She Glows) October 9, 2011 at 1:00 pm

great ideas :)

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olivia October 8, 2011 at 11:01 pm

This is probably the best thing that has happened to me, culinary speaking, since Isa’s maple-dijon green beans and potatoes. Your recipe is the first I have found to actually taste, dare I say, BETTER than actual mac and cheese! I omitted the dijon and added a pinch of nutmeg for a more classic flavor. I was out of almond milk, so I substituted coconut milk, which worked out fine.

Absolutely incredible. Thank you!

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Angela (Oh She Glows) October 9, 2011 at 1:00 pm

now that is a good review!! Glad you liked it Olivia :)

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Anne Marie October 9, 2011 at 5:47 pm

I tried this tonight with spaghetti squash instead of butternut. It’s sooo good! I overcooked my squash yesterday so instead of strands I got mush. I though I’d try it as a substitution and it worked! I can’t wait to try it with butternut squash soon!

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Fiona October 9, 2011 at 7:57 pm

I made this for dinner tonight, it was delicious and I got so many compliments on it from everyone who tried it! Thanks for the great recipe :)

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Elise October 9, 2011 at 8:22 pm

I made this the other night with buckwheat instead of pasta and IT WAS AMAZING! I added in kale and sprinkled it with some cayenne. mmmmmmmm.
I’ve made about a dozen of your recipes and I absolutely love every single one of them. Namely: carrot apple ginger soup, curried lentil soup, chocolate/carob chips, maple/hemp/chia almond butter and weekend kale glow salad!! I’ve also hopped on the VOO bandwagon and have never been happier with my morning oats. My friends and family keep asking where I learned to be such a great cook so I tell them I know how to read directions and send them to your page ;) thank you for all the inspiring meals!!

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Kate October 9, 2011 at 9:02 pm

I made this tonight after I picked up some pre-cut butternut squash pieces at Costco and oh. my. gosh. DELICIOUS! Everything about this recipe was so intriguing I couldn’t wait to try it. Now I can’t wait to share this recipe with friends; I would take this mac ‘n cheeze recipe over the real stuff EVERY time. Thank you, thank you, thank you!!!

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Kris October 10, 2011 at 7:35 am

Just wondering if this re heats well? or is it so good you never have had leftovers? Thanks, would love to have a recipe to take to work with me for lunch.

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Angela (Oh She Glows) October 10, 2011 at 8:41 am

The macaroni + sauce doesn’t reheat that well, so I suggest keeping the sauce separate to reheat and use fresh noodles. It also gets a bit clumpy but you have to give it a good stir when reheating.

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Rachel October 12, 2011 at 1:08 pm

I just ate this for lunch at work today. I made a serving of pasta this morning and packed it with some leftover squash. I packed the sauce separately, and heated them separately. Was great with baby arugula!

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Angela February 2, 2013 at 1:54 pm

Glad to hear that!

Also a good tip for reheating cooked noodles it to heat them gently in a pot of hot simmering water (only for 1-2 minutes until they soften) works like a charm! No more throwing out leftover pasta.

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LSM October 16, 2011 at 1:03 am

Made this earlier today and reheated when I got home from work. I poured in extra almond milk before popping it in the microwave, and it came out great!

On a side note, I wasn’t sure how I felt about this one when I first made it. The sweetness of the squash kind of turned me off and I was bummed (I’m not a “sweet and savory” kind of person), but it seems like the sweetness dissipates and the flavors really come together as it sits. I am actually a fan of the reheated version! I mixed in spinach and added s+p.

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Angela (Oh She Glows) October 16, 2011 at 9:46 am

Good to know, thanks for your feedback!

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Diane October 10, 2011 at 8:49 am

Delicious! I can’t believe how good this is. My roommate even ate this which is really saying something! She is quite the cheese lover! Thanks for a wonderful recipe!

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Magda October 11, 2011 at 5:43 am

I made it with pumpkin. AWESOME!!! If I didn’t make it myself, I would bet all my money that there’s cheese in the sauce :) Next up, I’ll try to recreate pasta with curry-cheese sauce that I used to love :) Thanks for the inspiration :)

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toota October 11, 2011 at 4:49 pm

thankxxxxx for everything

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Caroline October 12, 2011 at 6:27 pm

ohhhhhh my goodness. just made this and devoured it in about 2 minutes. i cut the recipe to 1/3 of the original and ate the whole thing….oof. completely worth it though! because i didn’t have any arrowroot or corn starch on hand, i subbed in some coconut flour which gave it a lovely subtle sweetness i didn’t expect. tossed in some chicken sausage, mushrooms, broccoli and baby spinach, too. a perfectly satisfying and comforting fall dinner–thank you!

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Kathryn October 13, 2011 at 1:05 pm

This sounds delicious! I am trying to avoid all processed oils, do you think this recipe would work without the Earth Balance? Would you recommend just omitting it or adding something else in it’s place?

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Angela (Oh She Glows) October 13, 2011 at 1:10 pm

You could probably get away with leaving it out. Let me know if you try it!

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Gloria October 13, 2011 at 8:53 pm

I made this tonight with kale, and it was deeelicious! I’m glad I have leftovers :)

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Audrey October 14, 2011 at 1:04 pm

I made this for lunch today and it was really good! I had some butternut squash in the fridge that had been pre-roasted (a super easy way to do this is to just cut it in half length-wise, scoop out the seeds and place in a shallow dish with an inch or so of water in it. Cook at 350*F or so for 45-60 minutes, or until soft. Then, all that’s left to do is scoop the soft flesh out of the skin and discard scraps. SO much easier than cutting and peeling it! And the good news is, I didn’t even need a blender for this recipe. I just scooped out enough of the flesh and whisked it in!). I added a little more garlic powder and some red pepper flakes. It was delicious served over brown rice penne with great northern beans and steamed swiss chard + peas! Next time I think I might try it with less Earth Balance (or else use oil or something).

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Molly Miller October 14, 2011 at 5:13 pm

The hardest part was cutting up the squash! Most delicious thing I’ve tasted in quite some time! Two thumbs up! :)

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Finola October 15, 2011 at 3:14 pm

I just made a variation on this (my first ever attempt at a vegan white sauce!) and it actually turned out pretty good! A lot better than all my other new-vegan experiments, and this is definitely going to be something I’ll make again, tweaking to make it better.
I didn’t have arrowroot, can’t find nutritional yeast/wouldn’t buy it if I could (trying to avoid yeast at the moment), don’t like mustard… so you can probably guess it was quite different to yours! I used buckwheat flour (I live in Spain at the moment and it’s been very hard to come by gluten-free flours…) which made it decidedly not white but still tasty! I had a bit too much butternut from the one I roasted but just used it all, my sauce was a bit lumpy as all I’ve got is a stick blender. I mixed in some leftover millet, so I made a bit less pasta that I should have done, but it still turned out lovely! Will try to blend the sauce longer next time/roast the butternut longer and use a bit more pasta. I heated it about 15 mins in the oven with sunflower seeds on top – yum.
I only read the comments about reheating this after I made it, so we’ll have to see how reheating it goes as I’m just cooking for one sole vegan in an apartment full of meat/cheese heads! …. but thank you for making me finally feel like I’m not a vegan failure in the kitchen!

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Angela (Oh She Glows) October 16, 2011 at 9:48 am

I’m glad it still turned out for you despite the changes! Have fun experimenting :)

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Kennedy @ Running After Balance October 15, 2011 at 5:50 pm

This was the perfect meal for carb-loading! I’m running the Scotiabank half marathon tomorrow and just made your recipe for dinner… added in steamed broccoli & pumpkin seeds. WOW. SO good and very satisfying. This was also my first time cooking with nutritional yeast – tastes great!
Thanks!

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kelli October 16, 2011 at 6:04 pm

just made this and it was fantastic! thanks for sharing!

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Nicole @ PancakesandPilates October 17, 2011 at 11:34 am

I made this last night (Oh She Glows dinner is becoming a Sunday night tradition) and my boyfriend was crazy about it. I told him it was vegan afterwards and he just said “really?” without looking up, scarffed it down and asked if he could have some more. :)

I used whole wheat pasta and added kale, peas and chunks of roasted butternut squash. Very tasty and filling, but didn’t leave me feeling stuffed. Delicious and nutritious!

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Theresa October 17, 2011 at 2:01 pm

Hi, this is my first comment on your blog. I made your butternut mac & cheese this weekend and OMG is it good! Thanks for the recipe, I foresee this becoming a autumn staple in my house. Next up the pumpkin mac & cheese. :)

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Angela (Oh She Glows) October 17, 2011 at 3:04 pm

Hey Theresa, I’m happy that you enjoyed it. Thanks for your comment! :)

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thehungrybirdie October 17, 2011 at 10:29 pm

This looks absolutely amazing, can’t wait to give it a try!

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Monica Giliati October 18, 2011 at 6:00 am

I tried this recipe this weekend, (the one using cashews) and can only say one thing: …reunited and it feels so good!!!! As a long time dairy intolerant, this was the best treat ever! It was cheesy and gooey and deliscious just like a real cheddar mac n’ cheese… Thanks for letting me be a child again;)
Oh and definitely mix in a green for that added flavour!

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Angela (Oh She Glows) October 18, 2011 at 8:18 am

hehe reunited and it feels so good..that’s cute! Now I have the song in my head :) Glad you liked it!

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Kate R October 18, 2011 at 8:45 pm

Made this Saturday night with my boyfriend – it was incredible. So incredible that….we made it again Sunday night (no, not leftovers, we made it again, a whole other batch!!) Also, thank you for introducing me to nutritional yeast!

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Angela (Oh She Glows) October 19, 2011 at 9:27 am

that’s great to hear!

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michelle October 19, 2011 at 7:52 pm

I made this tonight and I was so surprised at how much it tasted like cheese sauce! Thanks for the great recipe…I’m having it on roasted veggies for dinner :)

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whitney smith October 19, 2011 at 8:18 pm

I made this for dinner tonight and it passed the husband AND cheese loving 5 year old test! Thanks for the great meal….this ones a keeper!

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B'klynHeart October 20, 2011 at 7:21 pm

In-flipping-credible! I can’t wait to try the pumpkin version, but tonight was with roasted butternut squash. My add-ins were kale and red kidney beans and oh! Such wonderful comfort food, I have such a happy belly! Thank you!

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Karen Beth October 20, 2011 at 7:46 pm

Oh my goodness… I made this tonight and it is more divine than I could have imagined. Definitely a keeper! Love it. THANK YOU!!!

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megan @ blackberries for jam October 23, 2011 at 11:36 am

Angela, I made this for lunch today and it is one of the most incredible sauces I have ever tasted IN MY LIFE. Thank you so much! I will be making this often!

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Celina October 23, 2011 at 4:22 pm

OH MY GOD I just made this with more nutritional yeast, no earth balance, pumpkin, regular mustard, smoked paprika and red pepper flakes…I ATE IT ALL. This could deffinetly be on an episode of The Food Network’s “The Best Thing I ever Ate.” :D

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Mia October 24, 2011 at 5:23 pm

The amount of sauce I ate straight from the blender is CRAZY. OMG!!! Oddly enough not a huge fan of it on pasta, it still tasted great, but the pasta got lost. I feel like I’m going to take this sauce next time and do a rice and broccoli casserole (old school comfort). I need to figure out if this sauce freezes so I can keep it to randomly break out for veggies. You seriously knocked it out of the park with this sauce.

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Angela (Oh She Glows) October 24, 2011 at 7:00 pm

Thanks Mia! I ate a lot from the container too… ;)

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Kimberly October 24, 2011 at 6:15 pm

I made this tonight for dinner! Delicious! I am happy I have leftovers for tomorrow :)

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Heather October 25, 2011 at 9:26 pm

made this tonight – so freakin’ delish!! I made the sauce before blending it with the squash (as in your directions) and obviously had to taste it…but could have ate that sauce alone!! great with and without the squash. was wondering if you have ever used the sauce without the squash?

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Samantha October 26, 2011 at 10:08 pm

This looks so good. I have some already roasted butternut squash in the fridge and have been eyeing this and your Butternut Squash and Black Bean burritos.

I was wondering if unsweetened original soymilk would work fine in this? I don’t know much about the differences in milk substitutes and I only have vanilla unsweetened almond milk right now and that would definitely not be the best decision!

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Angela (Oh She Glows) October 26, 2011 at 10:12 pm

Im not sure, but I would guess it would work!

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Porsha October 29, 2011 at 6:06 am

We absolutely loved this recipe. I added a little hot sauce just to give it a little kick, but my goodness this is a great recipe!!! Thank you

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Stephanie October 29, 2011 at 10:51 am

I just wanted to let you know that I have not had the chance to make this yet…but I told a family friend about it who is all about meat and potatoes for her family of 4 boys and they all LOVED this recipe! That is definitely saying something…wooohoo!

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Angela (Oh She Glows) October 30, 2011 at 6:55 am

yay that’s great!

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[email protected] knackfornutrition October 31, 2011 at 8:35 am

I just made this recipe to take for lunches/dinners at work this week and it is divine!

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Katie November 1, 2011 at 6:38 pm

This sauce is AMAZING! I am hooked! Tonight I’m having it with pasta and broccoli, but I can’t wait to try the other recipes. Thanks :)

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Erica November 2, 2011 at 10:16 am

Oh, girl! You can roast squash so much easier than that. Next time, try slicing it in half (lengthwise, like you did), rubbing a little olive oil on the opened side, and lying it face-down on a baking sheet. Cook around 400 for 40 minutes to an hour and voila! When you take it out, flip the squash over and scoop it out with a spoon. No need to skin or chop beforehand. It’s much easier!

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Angela (Oh She Glows) November 2, 2011 at 1:32 pm

Thanks I have done this before so I will have to use it for this recipe next time I make it!

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Audrey November 9, 2011 at 6:58 pm

I made this again today to serve over steamed cauliflower and it was really yummy! I omitted the Earth Balance this time and it still tastes great. In fact, I can’t even taste the difference.

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meredith November 12, 2011 at 2:51 pm

thanks so much for figuring out how to make vegan mac and cheese! i just made this sense i got a beautiful squash from the farmer’s market this morning and it was an incredible lunch treat. i appreciate you sharing your talent and creativity in the kitchen! will definitely be making this again. do you know how long it will last me in the refrigerator?

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jennifer November 12, 2011 at 5:57 pm

OMG! i just made this with the canned pumpkin and it is amazing ! and easy :)

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Allison November 12, 2011 at 7:44 pm

Just made this tonight… Delicious! I used canned pumpkin, and added a bit of nutmeg.

I wouldn’t say it tasted like cheese at all, but held up wonderfully as a ”pumpkin cream sauce’ ;)

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Jesse November 18, 2011 at 3:02 am

this was AWESOME! I forgot that I had to use the stove, I just threw everything in the blender and it tasted phenomenal. I even used a bit less butter :). It was freaking AWESOME! Thanks Angela!

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Kim M. November 22, 2011 at 10:48 pm

I made this tonight with canned pumpkin because I had it on hand. I also threw everything in a baking dish and topped it with some breadcrumbs and baked it. It was sooo good! Thanks for the recipe!

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Jillian November 25, 2011 at 8:31 pm

Mmm! I saw this recipe and I knew I had to try it! I made it for Thanksgiving and is was delicious. The only downside was that I stored it in a glass dish with a glass top and it dried out a little over night but it was still awesome.

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sara November 28, 2011 at 9:14 pm

this recipe is off the chain!! i’m eating it now and couldn’t even wait until i finished to say thank you! so tasty, so healthy, and because i had leftover roasted pumpkin in the fridge, came together in about 10 mins! gahhhh amazing!

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Alane April 15, 2012 at 10:13 pm

I LOVE this recipe. It will definitely rotate into my regular meals. I shared this with several friends who all loved it!

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Alexis April 25, 2012 at 3:17 pm

Made this for the carnivore boyfriend last night and he loved it!! This recipe is amazing, better than any regular mac n cheese recipe I’ve ever had. Thanks!!

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Lena April 27, 2012 at 1:31 pm

I tried this several months ago and fell in love! I’ve been seeing a mac’n’cheese quinoa style (quinoa’n’cheese?) floating around on pinterest, so I’m debating on subbing pasta with quinoa. I love pasta though! :)

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Allison June 5, 2012 at 2:35 pm

I make this again and again, either with roasted squash or canned pumpkin. It’s excellent every time! Very good on broccoli. So easy and delicious. Thank you!

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Gillian June 6, 2012 at 11:35 am

This was amazing! I wasn’t too sure how it would turn out, because I tried the sauce on it’s own and it was a little strange.

I put this in a casserole dish, topped with panko, and broiled for 10 mins. Less creamy, but soooo delicious! thanks!

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Jae June 12, 2012 at 1:14 pm

Made this last night for dinner. Super delicious!

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Erinne June 21, 2012 at 4:45 pm

Found this on Pinterest and made it tonight…delicious! I added toasted whole wheat bread crumbs and peas with a side of broccoli rabe mmm thanks so much!

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ShareItFitness August 10, 2012 at 10:44 am

This looks great!! I was going to ask how you thought it would be with brown rice pasta, since that’s been my thing lately, but I see that is what you use too :) Can’t wait to try!

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Rachel H. August 10, 2012 at 3:37 pm

Just made this for a potluck dinner tonight….I’ve loved all of your recipes so far but this was unreal good. I’m cutting out all oils for a month so I left out the Earth Balance and it was so so so good. Great work!

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Beverly August 18, 2012 at 5:31 pm

Yum! Just made this today. It is soooo good. This will be on holiday menus! Thank you, thank you!!!

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pam September 5, 2012 at 2:27 pm

this looks yummy but wanted to caution you about the use of nutritional yeast. (and all deactivated yeast: autolyzed yeast, tortula yeast, yeast extracts, etc.) the heating process that deactivates the yeast produces glutamic acid, a close cousin of monosodium glutamate. it is a neurotoxin and will make sensitive people extremely sick. i would get migraine symptoms from even trace amounts of this ingrediant.

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Kristall September 19, 2012 at 12:44 pm

this comment is the equivalent of seeing a stranger drinking a Coke Zero in the at the bus stop and berating them that the aspartame will kill them. Clearly the people with this intolerance would stay away from this recipe…don’t be such a Debbie-Downer. I’m sick and tired of the fear-mongering around food nowadays. Maybe we should all stick to tap water?

Recipe looks FAB, btw and I’m not even vegan!

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k September 16, 2012 at 4:46 pm

can i use brown mustard instead of dijon

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Mary Jean September 19, 2012 at 2:39 pm

This looks amazing!! I don’t use earth balance, have you every tried this with an equal amount of coconut oil??

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Sennie September 23, 2012 at 5:56 pm

Here’s an opinion from a non-vegan:) I wanted to make a meal for my vegan friend, who had just had a baby, and this recipe sounded so amazing I made it today. Now I’m not used to vegan cooking, so some of this could be acquired taste. I thought the nutritional yeast added a very yeasty taste – not cheesy. If I made it again, I would not put that much. Also, I felt it still needed something else, so I sprinkled Herbamare generously, which made it better. Out of my kids two (6 & 13) tried it, but decided to have left-overs, instead. Three (also 13) thought it was ok, but not a keeper recipe, and hubby said it was ‘interesting’:)
Anyways, here’s an opinion of a true dairy-loving mama, I hope me sharing my opinion doesn’t offend anyone.

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Angela (Oh She Glows) September 24, 2012 at 10:02 am

Not at all, thanks for sharing! I hope to re vamp the recipe soon. Others have mentioned in the comments that they doctored up the sauce a bit, maybe that would help?

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Radhika Sarohia September 24, 2012 at 1:52 pm

Finally bought a butternut squash and made this sauce, it is very good
I will be making this often, thanks for the recipe!:)

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Radhika Sarohia September 24, 2012 at 2:04 pm

Just wanted to add that I left out the Earth Balance (to make it a little lower-calorie) and it tastes just fine to me without it
I am also now in major trouble (haha) because I bought a huge thing of avocados which means I’ll be making the chilled no-bake chocolate torte from this site for days and days yessss:p

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Chelsie September 24, 2012 at 3:09 pm

I was surprised to see this was the most popular recipe on your blog. I would think the butternut squash would make this sauce sweet and sweet just does not sound good mixed with pasta – hence why I have yet to try it. Does it not make it sweet? I’m intrigued…

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Inés September 25, 2012 at 1:03 pm

Hi Angela,
this is my third comment in one week and I guess I am starting to repeat myelf. But still I have to say that this recipe of yours (after the vegan pizza, the roasted tomato pesto and the millet with mushroom gravy) is amazing as well !!! You just deserve to know ! It’s really good of you to share your recipes and you have, again, made us smile happily at the heavenly food on our dinner plates :-)

Something new to this comment: I figured out that the German store-bought nutritional yeast seems to be stronger in flavor as the one you use in Canada. By trial-and-error I got to the result that it tastes great if I use about one third of the amount that you use. So, in this case 2 instead of 6 tablespoons.
I was kind of wondering when I tried out the tahini-lemon-dressing (I forgot about that one) because I couldn’t detect much of the salad’s flavor anymore. But as I’ve figured out now where the difference is I’ll give it another go as soon as I’ve got a new red cabbage for your Rainbow salad :-)

All the best from Germany!

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spaceranger September 27, 2012 at 10:33 pm

I made this tonight using canned pumpkin. Yum! It’s so healthful, and totally felt like comfort food. My omnivorous husband and 20 month old daughter happily gobbled it up too. This is exactly the kind of comfort food I want my daughter to grow up with. :) Thank you! I rarely use canned foods, but made an exception tonight. I want to cook, puree and freeze 1 cup portions of butternut just for the purpose of making mac and cheese in the future with no canned goods–looking forward to this. :)

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Leslie October 2, 2012 at 3:14 pm

Making this now…..perfect for a rainy day! Did you just fold the kale in raw or did you cook it a bit first?? Thanks!! :)

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Angela (Oh She Glows) October 2, 2012 at 3:19 pm

I think I just folded it in if I recall. It depends how soft you want it I guess! Enjoy

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Diane October 3, 2012 at 12:05 pm

LOVE your recipes! Can’t wait to make this tonight!

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Erin October 7, 2012 at 8:47 pm

I just found this recipe and made it tonight (baked it with GF breadcrumbs and spinach). Wow, is this good! I would never have thought to add squash to a vegan sauce, but it’s yummy! I also like how you get in a vegetable with it, and how it makes the sauce nice and smooth. Thanks Angela!

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Lisa October 8, 2012 at 5:10 pm

Just made this for dinner tonight- HEAVENLY!!!! Thanks for a great recipe!

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Reyna Brown October 8, 2012 at 5:57 pm

I made this tonight and it was amazing!! You can add “kid-approved” to your list. My 3 and 1 year old boys loved it! :)

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Lauren October 11, 2012 at 7:02 pm

I just made this for me and my very picky 2 year old daughter and it was a HUGE hit!!! It was so delicious and creamy! So easy! We live in an area that gets flooded with fall/winter squash, so this is a great use for them! I will definitely be making this again. Thanks for the great recipe!

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Emily October 14, 2012 at 4:34 pm

Trying this soon!! Do you think it’ll still taste the same if I don’t add nutritional yeast? Don’t know where to buy that stuff!

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Angela (Oh She Glows) October 15, 2012 at 3:34 pm

Hey Emily,

The nutritional yeast gives it a cheese like flavour a bit, so I dont suggest leaving it out. Goodluck!

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Krista Foley October 17, 2012 at 1:58 pm

I just made this today and it came out amazingly creamy and flavorful! I love the hidden squash for extra nutrition. I ended up doubling the recipe to be able to use a full 16 oz bag of corn penne pasta. There is plenty of sauce – I hope my hubby loves it, as he loves cheese. I mixed in some steamed arugula and butternut squash cubes.

I ended up a little short on nutritional yeast, but the sauce still turned out nice. I may sprinkle a little Diaya mozzarella shreds on top for presentation and a cheese boost.
I went to get some more nutritional yeast at the local (small) health food store in my town. They showed me where it was and I ended up buying it, but it turned out to be brown granules – brewer’s yeast. It had a slight cheesy taste, but definitely more nutty/sweet and not what I’m used to for nutritional yeast. I ended up not using it in the sauce in case it messed up the end mac and cheese flavor. Do you have any suggestions on what I can do with the brewer’s yeast now that I’m stuck with it?

Thanks!

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Angela (Oh She Glows) October 17, 2012 at 2:57 pm

Hey Krista, Glad to hear it turned out nicely for you still! I havent used brewers yeast before Im afraid, but I would try googling for recipes. Goodluck!

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Amy Jacobson October 20, 2012 at 6:16 pm

Love this recipe!

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Desiree October 22, 2012 at 5:27 pm

Yummy! I have been trying to figure out how to do a creamy vegan fondue, and this works! Try dipping roasted potatoes, cauliflower and baby reds in it. Even my 3 yr old can’t get enough, and she hates cooked vegetables!

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amandaginn October 24, 2012 at 3:17 pm

Yum! I doubled this for dinner tonight. So delicious! I added mushrooms and cooked yellow split peas for (well-disguised) protein and nutrients.

I cannot wait to make the Rolo recipe… first I have to stop eating the chocolate chips.

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amandaginn October 24, 2012 at 3:19 pm

I used a bag of frozen butternut squash, which roasted in about 20 minutes (a 12 oz. bag cooks roasts down to 1 cup). I still got the roasted flavor without the extra squash-peeling effort and time. :)

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Jessie October 24, 2012 at 3:26 pm

Would this taste ok using acorn squash?

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Angela (Oh She Glows) October 25, 2012 at 12:15 pm

I don’t think so, the flavour is quite different (at least to me!)

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Leah October 26, 2012 at 1:38 am

I made this sauce not because I was vegan, but because I am highly sensitive to any dairy products and needed a cheese-less staple for pasta. I followed the directions exactally except for adding 1/4 tsp onion powder, and wow…was this recipe thick. I did enjoy the cheese like flavor, however for a “new vegan” to try this recipe I would use 1 to 2 tablespoons less nutritional yeast and increase the almond milk to 1 cup instead of 3/4. Was good for a different kind of sauce!

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Angela (Oh She Glows) October 26, 2012 at 7:44 am

Thanks for your feedback Leah! I will take this into account the next time I’m testing it :)

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Sarah October 26, 2012 at 4:21 pm

Made this a couple of nights ago, and it was an instant hit. I blanched a bunch of kale leaves before adding it to the food processor and mixing it with the sauce. Delicious. Will make this again!

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Joanna October 26, 2012 at 6:49 pm

Eating this right now and it’s seriously so good. Go. Make it right now.

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Lindsay October 26, 2012 at 10:49 pm

Hi! I made this and it was very delicious! I should have added a tad more nutritional yeast but it was still delicious. My mom has recently had her gallbladder (today actually) and has to be on a low fat diet so I was wondering if this would be considered low fat? ( I’m not good at figuring that stuff out lol). I was also wondering what other dishes of yours you would suggest that my non-vegan mother would like that are low in fat that I could make for the two of us. This is my first recipe of yours I have made and I can’t wait to make more!

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Lael October 31, 2012 at 9:23 pm

I have an unhealthy obsession with squash. I live near a garden place and they sell homegrown squash for a great price, and so this further fuels my obsession. I eat it any squash any way. I am always looking for new recipes and I actually found out about this new idea of butternut squash mac n’ cheeze last year but never got around to making it. I have been vegan for 4 years, and I’ve made several different recipes of mac n’ cheeze, and don’t get me wrong, all of them are fantastic, and I will still eat them. But your recipe is AWESOME. What a great way for me to incorporate my second favorite squash into a recipe, AND I get to put my greens in there too! I can’t wait to try it with pumpkin! Thank you :)

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Sarah November 5, 2012 at 3:58 pm

I will try this out on the hubs this Sunday. He’s picky, but I’m hoping this is a winner!

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paula November 18, 2012 at 7:06 pm

Made this last night and **accidentally** added the whole can of pumpkin and therefore had to make double the recipe…and boy was it a mistake i’m glad i made.
THIS WAS DELICIOUS! My husband loved it too!
i’m proud to say that 24 hours after making it, there are no more leftovers… :D

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chanda November 21, 2012 at 8:02 am

I sooo love your recipes! Excited to try this for Thanksgiving. Cooking it today. Hope it’s even better the next day. Thank you.

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Deirdre November 23, 2012 at 10:55 am

I ate the mac’n’cheese first but suspect I’m not (North) American enough. In any form that much pasta just isn’t a good idea! However, the sauce is absolutely delicious, if crying for an intensely savoury match. So I made a cauliflower pizza crust with nutritional yeast and flax egg instead of the usual dairy options, topped with an oregano rich tomato sauce and then the squash cheeziness. After a few minutes under the grill drizzled with a little oil I ate one of the best pizzas of my life. And have been smugly forcing it on my friends since. Virtuous, nutritious and delicious. Thanks a million!

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Kelly November 25, 2012 at 2:13 am

I tried this butternut squash recipe out a little bit ago and it turned out fairly sweet. I followed the steps as they were shown. I tried to cheese it up a bit more by adding some more nutritional yeast to the final blended concoction, while it helped, I could still tell it was very sweet.

I also added a little more lemon juice, garlic, onion and it helped a little but was still noticably sweet, I added some habanero hot sauce *dave’s hurtin’ habanero* that helped out quite well, it made the cheese sauce taste more like nacho cheese sauce but there was still a hint of sweetness left on the palate.

Do you have any suggestions for next time? Have you experienced any sweetness or do you think it could just be my palate? I am pretty good at dissecting flavors as well as crafted beers and bourbons, so I don’t know if my complex palate has anything to do with it or not.

Thanks!

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Angela (Oh She Glows) November 25, 2012 at 9:28 am

Hey Kelly, Yes it is a bit sweet and other readers have mentioned this before too. Maybe something like tahini would help offset this? I will have to play around with the recipe. :)

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Jayme O. November 27, 2012 at 5:24 pm

Do you cook the kale first??

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Angela (Oh She Glows) November 27, 2012 at 6:32 pm

No you dont have to unless you want to quickly saute it Totally up to you! Spinach would also work well and of course it’s a lot softer.

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Jody November 28, 2012 at 6:50 pm

I’m making this right now and just finished the first part of the suace (sans squash). I’ve never used nutritional yeast before… and I’m not sure how to ask this. Doest it have a bit of a unique after taste? Or is it possible that the store that sold it to me needs to replace it more often?

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Angela (Oh She Glows) November 29, 2012 at 9:04 am

Hey Jody, Yes nutritional yeast does have a strange taste. It took me a while to get used to it!

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Chelsea November 29, 2012 at 9:12 pm

I made this. It blew my mind! thank-you!

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Melissa December 4, 2012 at 5:34 pm

Wow! This tastes amazing. I made it with a can of coconut milk. Very creamy. It’s a keeper.

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kelli December 4, 2012 at 8:00 pm

thank you so much for sharing this. it’s wonderful. i didn’t have almond milk so i used water and added an extra tablespoon of earth balance. also, i didn’t have dijon mustard so i decided to just omit it. then i thought to add turmeric for its health benefits, and realized as i was adding and smelling it, turmeric has a slight mustardiness to it!=) also added green beans. it was delicious and hubs thought so too. thanks again!

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Meredith December 8, 2012 at 8:10 pm

I brought this to a work potluck tonight and people loved it! They said they wouldn’t have even guessed it was vegan :)

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Mona December 9, 2012 at 7:48 pm

This is absolutely lick-your-bowl clean delicious! For the extra squash, I just threw it in the pot whole as a mix-in. Yum!!! Thank you for an awesome recipe!

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Jillian R January 1, 2013 at 5:41 pm

I just made this sauce and dumped it all over steamed cauliflower instead of pasta, and it is divine! It covered 6 cups of cauliflower, but it could have easily covered 8.

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Sue January 5, 2013 at 3:10 am

“…but with trial and error I’ve made recipes that not only satisfy my cravings, but make me crave the new recipes instead of actually craving cheese itself.

As a former cheese addict, this is big.”

~ ~

Well, I’m at the still-on-methodone stage of cheese withdrawal and am trying to create new brain synapses a little quicker so that I don’t have to ever one more time go through the, “Oh, come on. It won’t hurt. I’ll have some and it’ll be fine” hell where I’m feeling almost suicidal the next day from a cheese binge. So forgive me if I don’t quite believe you, haha. I believe, help my unbelief!! :P

I’ve heard people say that cashews make an awesome vegan sour cream as well. And now this for mac cheese sauce looks great too. Excellent. Thanks for posting, looking forward to trying this one.

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Irene January 10, 2013 at 4:27 pm

THANK YOU for sharing this healthy, delicious (not to mention beautiful) sauce recipe. This is so over-the-top delicious! I really love the salty-sweet taste — the squash and yeast go well together. My very picky son ate all his pasta and sauce up without a moment’s hesitation.

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Kristel January 11, 2013 at 11:52 am

I’ve had this bookmarked for ages and finally got around to making it yesterday, though I kind of blended it with another recipe I’d found somewhere else, which instead of using squash purée, uses butternut squash soup in the sauce. I hadn’t planned to buy an actual squash to roast, so I bought the soup instead and used 2 cups of it in place of the almond milk and the purée – spectacular! I did wind up roasting some squash to put in, but I just used the chunks as a stir-in (and used broccoli rather than kale).

In any case, just wanted to say this recipe is a keeper!

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Anne-Michelle Frances January 11, 2013 at 2:28 pm

This was delicious! I made this for my kids for lunch this morning using GF quinoa pasta elbows, and it was so good! My son couldn’t stop eating it walking out the door for school. It tastes so much like Veggie Grill’s mac and cheese, and this will now be a staple. I’m glad we gave it another chance because the first time I made it I used sweetened coconut milk and honey mustard because those were the things I had on hand, and the sweetened versions totally overpowered the cheese sauce. I also over-roasted the butternut squash the first time, so it came out too candied and also added to the sweetness. Today when I made it I followed your recipe EXACTLY, and the kids loved it! I packed it in their Thermoses and they were eating it on the way out the door. Thank you! I have yet to be disappointed in your recipes :)

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Margo January 21, 2013 at 9:05 pm

YUM-O! Made for super tonight I am a Huge fan! Thanks!

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Josie January 24, 2013 at 4:30 pm

I only just found this and your pumpkin recipe. They both look delicious … and so easy! I have been learning to go vegan, due to allergies, and have just switched to GF. I can hardly wait to try this.

One question, and I apologize if it’s already been addressed elsewhere, but is there a reason you don’t simply roast the 2 halves of the squash intact, then scoop out the cooked flesh? It seems like a lot less work to me.

Again, thank you so very much for being willing to both experiment and to share with those of us on this journey.

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Angela (Oh She Glows) January 25, 2013 at 8:46 am

You could definitely do it that way too :) I just love how the pieces get more caramelized when roasted in cubes.

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Tina January 25, 2013 at 12:58 pm

This is an awesome recipe. I had to use a food processor because my blender couldn’t handle to sauce thickness. I double the recipe. It was just as good as leftovers which is tough with any “cheese or cheeze” sauce. Thank you.

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Megan Thomas January 27, 2013 at 9:21 am

I really enjoyed this recipe and I blogged about it today! I adjusted it a little because I like a creamier sauce, check it out http://bedstuyfoodie.blogspot.com/. Love your blog!

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Amy January 27, 2013 at 9:18 pm

I love this! So comforting in the winter months…I’m wondering if the sauce is freezeable? I always end up with a huge squash and I would like to make an extra batch of sauce to freeze for another day

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Jessica January 30, 2013 at 5:41 pm

I made this tonight. It was good, but I definitely needed to doctor it up a bit because I found it to be slightly bland. Next time I’ll put in a little more Dijon, red pepper flakes and a little cayenne to offset the sweetness (and I like it spicy), and onion powder. I’ll probably try a little smoked paprika, too. The only thing I didn’t add was the lemon, because I didn’t see it anywhere in the directions but I did notice it in the ingredients list (oops). I just sprinkled some on after serving haha.

I also roasted my butternut squash with two cloves of sliced garlic which I threw in when blending the sauce, but I still added the recommended dosage of garlic powder. Even so it still wasn’t that garlicky, probably due to the fresh garlic being roasted and I love garlic so much that I need a lot to notice it. :) I also added broccoli to mine and it was great. Thanks for the recipe!

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Johnathan February 3, 2013 at 2:12 am

I have been juicing for the last 22 days and am down 30 pounds in 20 days! Why is this a factor, because my sweet wife, not a vegan, not a vegetarian has been watching me shed pounds like crazy but she can’t bring herself to “juice” like I have been doing it. She told me that she wants healthy, TASTY and FLAVORFUL food! When I saw the term “in the vault” below the recipe and the way that you used it, it floored me! I was like, FINALLY! I have a chance.

Both my wife and I gained weight after the kids were born. I gained a lot… 84 pounds since she met me. I started a blog to document my weight loss journey. I plan on losing the 84 pounds in 84 days and then to eat healthy. Maybe 70 or 80/10/10. I’m still looking into everything. However, coming across your website is such a HUGE benefit! I’m loving the finds and loving that you try these yourself and then change them and try them again until they are worthy to go “in the vault” as you said. I plan on looking into all your vault recipes and sharing those with my wife. I followed you on twitter and look forward to finding delicious recipes for my wife and myself. As I will not be juicing forever.

Thanks again! This recipe looks AMAZING and I plan on and hope to find even more equally amazing recipes on your site!

Thank you! Our FOOD and MEAL time might just be saved!

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Angela (Oh She Glows) February 6, 2013 at 10:08 am

Hi Johnathan, Thanks for your comment and goodluck with your goals! :)

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Sarah February 7, 2013 at 11:15 am

This was delicious….my omnvorei husband and kids loved it too! Can’t wait to see what fun little things I can add in :)

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Nancye February 20, 2013 at 4:12 am

Angela I know you must get so many people saying I must try this or you inspire me etc…

But I’m reasonably new to your site, so I’ve not posted before. I want to say how you have motivated, and moved me with your artistic talents, and how you have given us, your audience your beautiful, and compassionate recipes. Your recipes are just so elegant, and your photography also. If I can be half as good as you, and your wonderful recipes, I would be very happy….

Thank you…

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Angela (Oh She Glows) February 20, 2013 at 9:23 am

Aw thank you! You don’t know how much that means to me.

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Nancye February 22, 2013 at 3:51 am

I really mean what I say, you are my motivation, and I thank you for that. I will be making this over the next few days, and I will let you know how I go.

Many thanks…

Nancye…