This recipe is a twist on my original tahini mac and cheese — a fan favorite on the blog. This vegan butternut squash mac is creamy, flavorful, and surprisingly simple and healthy to make.
All you need to do is blend a handful of wholesome ingredients into a silky sauce, then toss it with your favorite noodles. Serve it with roasted or steamed vegetables, grilled chicken, or keep it fully vegan — it pairs beautifully with almost anything.
The savory, “cheesy” quality comes from nutritional yeast, which lends a nutty, umami note. A splash of apple cider vinegar adds bright acidity that helps mimic the tang of traditional cheese, while tahini provides rich creaminess and healthy fats. Because each ingredient contributes to the final texture and flavor, I recommend following the recipe as written and adjusting only to taste.
I hope you have a lovely weekend. If you try this recipe for holiday gatherings or a cozy night at home, I’d love to see your photos on Instagram — tag me so I can see what you make!
If you make this vegan mac, please consider leaving a comment and a star rating below — every bit of support helps as I grow this site.
Enjoy! xx
Vegan Butternut Squash Mac and Cheese
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch, Dinner
Description
A silky, dairy-free butternut squash tahini mac and cheese that’s nut-free (when using tahini from sesame), vegan-friendly, paleo-approachable, and easy to make.
Ingredients
Scale
- 1 (12 oz) box of noodles of choice
- 1 cup steamed butternut squash (or steamed sweet potato, skin removed)
- 1/2 cup plain unsweetened almond milk (or milk of choice)
- 1/4 cup tahini
- 2 tbsp olive oil
- 2–3 tbsp nutritional yeast
- 1–2 tbsp apple cider vinegar
- Sea salt to taste
- 1 garlic clove
- Freshly ground black pepper, a few cracks
- Optional: smoked paprika, onion powder, or a splash of veggie broth to thin
Instructions
- Steam the butternut squash until tender. Meanwhile, cook the pasta according to package directions.
- When the pasta is almost done, make the sauce: combine the steamed squash with almond milk, tahini, olive oil, nutritional yeast, apple cider vinegar (start with 1 tbsp and adjust for brightness), garlic, salt, and pepper in a blender. Blend until completely smooth. Add a little vegetable broth if you prefer a thinner consistency. Taste and adjust seasoning and acidity as needed.
- Drain the pasta, toss with the sauce, and serve immediately.
- Note: tahini can change texture when reheated. For best leftovers, store the sauce separately from the noodles in an airtight container. Reheat gently on the stove with a splash of vegetable broth to loosen the sauce.
Notes
* Tip: Pre-cubed frozen butternut squash speeds up prep and works perfectly for this recipe.