Go Back
+ servings
butternut squash mac and cheese vegan

Butternut Squash Mac and Cheese Vegan & GF

The famous butternut squash mac and cheese vegan and gluten-free yet so delicious. This is my instant pot go-to vegan meal, which is taste-tested and kid-approved. Presenting my vegan butternut squash mac and cheese.
5 from 6 votes
Print Pin
Course: Main Course
Cuisine: American
Keyword: 30-minute vegan dinner, butternut squash mac and cheese, instant pot mac and cheese, Vegan mac, vegan mac and cheese, vegan mac n cheese
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 6
Calories: 340kcal
Author: Sophie
Cost: $6


  • Instant pot


  • 4 Cups Butternut Squash (Cubed and divided)
  • 1/2 white or yellow onion chopped
  • 3-4 cloves of garlic pods roughly chopped
  • 4-5 Sages leaves
  • 1 tbsp avocado oil
  • 1/2 cup raw or roasted unsalted cashews soaked for an hour
  • 1 cup almond milk
  • 2 cups water or vegetable broth
  • 1/2 cup nutritional yeast
  • 16 ounces chickpea or any gluten-free pasta macaroni or rigatoni
  • 1/2 tsp garlic powder
  • 1 tsp dried onion flake
  • juice of a half lemon
  • salt and pepper to taste
  • fresh chopped parsley to garnish


  • Set the instant pot into the sauté mode and allow it to be hot before adding the oil. Once the oil is hot, add chopped garlic, onions, 3 cups of butternut squash, and sage followed by salt and pepper.
    Ingredients of mac and cheese with buttenut squash
  • Once the veggies look cooked and roasted(5-7 minutes), transfer them to a blender jar.
  • In the same pot, add pasta, rest 1 cup of the butternut squash, 2 tsp of the onion-garlic-sage mixture, half the nutritional yeast, almond milk, broth, and dry seasonings.
  • Season with salt and pepper and pressure cook for 4-minutes in the high manual.
    Sauteeing for butternut pasta
  • While the pasta is cooking, blend the sautéed onion-butternut squash, cashews, nutritional yeast and lemon juice to a smooth puree. Season with salt and pepper and set aside. After the beep, quick-release pressure and open the lid.
    Adding sauce to pasta
  • Use a spoon to break the cooked butternut squash cubes and mix them well with the pasta.
  • Add the vegan cheese sauce and mix it really well.
    Vegan mac and cheese
  • Vegetarians can add cheddar cheese and heavy cream at this point if they want to. Garnish with parsley and serve warm.
  • Enjoy!
    butternut squash vegan mac and cheese


  • Use whole-wheat pasta if you don't want to use chickpea pasta.
  • Use cauliflower florets instead of pasta for a vegan, low-carb version.
  • Skip oil and add aquafaba as an oil alternative.


Serving: 200g | Calories: 340kcal | Carbohydrates: 45g | Protein: 23.4g | Fat: 18.1g | Fiber: 19.6g | Sugar: 5.1g