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!!

Enjoy! xx

Vegan Butternut Squash Mac and Cheese

★★★★★ 4.3 from 3 reviews

• Author: Mia Zarlengo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch, Dinner

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Description

The best vegan butternut squash tahini mac and cheese sauce! Nut free, vegan, paleo, and simple.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Start by steaming the squash, then cook the pasta according to the directions on the box. 
2. 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. 
3. Toss with pasta and serve immediately.
4. *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!

 

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Notes

* I find it quickest to use pre-cubed frozen butternut squash for this!