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–+ servings
vegan Cheese sauce paste

Vegan Butternut Cheese Sauce for Pasta

Melissa Champagne
A kid-friendly, dairy-free twist on mac and cheese! Butternut squash gives the sauce a velvety texture, while cashews add richness. It’s packed with veggies and makes a fun, healthy dinner for the whole family.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, Lunch
Cuisine American
Servings 6
Calories 104 kcal

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 1 onion medium
  • 1/2 cup raw cashews soaked for 2 hours or in hot water for 15 minutes
  • 1 clove garlic minced
  • 1/2 cup nutritional yeast adds a cheesy flavor
  • 1 cup water or unflavored other plant-based milk
  • 2 tbsp lemon juice
  • 1/2 tsp smoked paprika optional but adds a nice depth
  • 1 tsp salt more to taste

Instructions
 

  • Cook the butternut squash. Here are 2 ways to do it:
  • First option: In a medium pot, add a small amount of water and bring it to a simmer. Place a steamer basket in the pot and add the cubed butternut squash. Cover and steam until tender, about 10 minutes. Remove and set aside.
  • Second option: Preheat oven to 400F. Toss the butternut in 1-2 tbsp of olive oil with litgh salt and pepper and spread on a baking sheet. Cook for 25-30 minutes or until pieces and tender and slightly caramilzed.
  • Cook the pasta:
  • While the squash is cooking, cook your pasta according to the package instructions. Once cokked to your liking, drain and set aside.
  • Make the cashew cheese sauce:
  • In a high-speed blender, combine the cooked butternut squash, soaked cashews, nutritional yeast, almond milk, minced garlic, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. You can adjust the consistency by adding more almond milk if needed. Taste and adjust seasoning as desired.
  • Combine pasta and sauce:
  • Return the cooked pasta to the pot (or a large pan) and pour the butternut squash cashew sauce over it. Stir gently until the pasta is fully coated with the creamy sauce.
  • Add veggies (optional):
  • If using any steamed veggies like broccoli or peas, fold them into the pasta for extra nutrients and texture.
  • Serve and garnish:
  • Serve the "mac and cheese" warm, garnished with a sprinkle of nutritional yeast or ground nuts for added crunch, and fresh herbs like parsley or chives if you like.

Notes

16 oz of your favorite whole grain or gluten-free pasta
Optional add-ins: steamed broccoli, peas, or spinach (for extra veggies)
Toppings (optional): A sprinkle of nutritional yeast or ground nuts for a cheesy, crunchy topping and freshly chopped parsley, chives, and black pepper for garnish.

Nutrition

Calories: 104kcalCarbohydrates: 13gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 394mgPotassium: 346mgFiber: 3gSugar: 3gVitamin A: 5043IUVitamin C: 13mgCalcium: 34mgIron: 1mg
Keyword cashews, mac & cheese, nutritional yeast, pasta, vegan sauce
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