Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
This one is a riff off my original tahini mac and cheese, one of your guys’ favorite recipes on the blog (and mine!). This butternut mac is so creamy and delicious, you will not believe how simple and healthy it is.
All you have to do is toss a few simple ingredients in a blender for this magical vegan mac and cheese. Pair it with your favorite noodles, any veggies you’ve got on hand, and/or any protein! It goes well with just about anything.
The “cheesy” flavor comes from things like nutritional yeast, which has a unique savory flavor, and when paired with the acidity of apple cider vinegar gives off a cheesy flavor! The tahini adds a creaminess (and healthy fats!) that can’t be beat. In other words, every ingredient counts here- so don’t leave anything out! 🙂
I hope you all have the best weekend! If you are making any Gathered Nutrition eats this weekend for holiday parties or for just enjoying at home, be sure to tag me on Instagram! I love to see what you guys are making!
Also, if you give this vegan mac a try, it would mean so much if you leave a comment and star rating below! Still trying to hustle to get this new site off the ground; your support means the world!!
The best vegan butternut squash tahini mac and cheese sauce! Nut free, vegan, paleo, and simple.
1 (12 oz) box of noodles of choice
1 cup steamed butter nut squash (can sub 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
Few cracks of black pepper
Optional additions: smoked paprika, onion powder, veggie broth to thin
Start by steaming the squash, then cook the pasta according to the directions on the box.
When pasta is just about done, make the sauce by blending the squash with all other ingredients until super smooth. Start with 1 tbsp of the apple cider vinegar and adjust from there if you want some more acidity. Taste and adjust sea salt as needed. If you want a thinner sauce, I like using a little veggie broth to thin.
Toss with pasta and serve immediately.
*Note: tahini does not reheat very well. If you want to have some leftovers of this, I recommend keeping the sauce separate from the noodles in an airtight container in the refrigerator. Gently reheat on the stove with a splash of veggie broth!
* I find it quickest to use pre-cubed frozen butternut squash for this!
I was excited to try this recipe after all of the love I’d seen on IG for the tahini mac. Is the correct amount of apple cider vinegar listed? I made everything to measurements and the sauce came out very sour from the vinegar. I balanced the flavor by mixing in some ghee, but I wanted to confirm the ACV amounts. I’m looking forward to making the original tahini mac recipe soon. Thank you!
Hi Kaleigh! So sorry you didn’t like the taste! Yes, the measurements are correct, but you can definitely cut it in half for personal preference xx
Loved this recipe!! Added a squeeze of lemon and olive oil to the sauce along with spinach! So good
So happy you loved it! Thank you Lily 🙂
Sooo amazing! I will definitely be making this again!
Hi! This looks amazing I would love to make it but I’m very sensitive to yeast. Is the yeast necessary or can it be omitted/replaced with something else?
Hi Julie- it adds to the flavor so I don’t recommend it without! But if you are able to eat dairy you could sub parmesan !