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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


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
  • 23 tbsp nutritional yeast
  • 12 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


  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!



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