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gluten free vegan squash mac and cheese
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Vegan Squash Mac and Cheese

A delicious vegan squash mac and cheese loaded with flavor and incredibly creamy. Easy to make for a quick healthy and flavorful dinner. The perfect Fall meal that is completely gluten free, dairy free, soy free, egg free, and peanut free.
Prep Time20 mins
Cook Time16 mins
Squash Cook Time40 mins
Total Time36 mins
Course: Main Course
Cuisine: American
Servings: 2 People
Calories: 604kcal
Author: Emily Meyer | Eat or Drink


  • 1 cup roasted acorn squash - 1 large acorn squash should be enough for 1 cup
  • 6 ounces gluten free pasta - regular pasta can be used as well
  • 3/4 cup soaked cashews - soak cashews in a bowl of water for at least 5 hours then drain and rinse
  • 1/2 cup water
  • 3 teaspoons nutritional yeast
  • 1/2 teaspoon salt - add more or less to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper - add more or less to taste


Preparing the Acorn Squash

  • Preheat oven to 375°F. Cut your acorn squash in half and place in a baking dish with the cut side face down and the skin facing up. Pour water into the pan until it goes up about 1/4 of an inch. The water ensures that your pan will not burn and also speeds up the cooking process for the squash.
  • Bake the acorn squash for about 35-45 minutes depending on how large the squash is. When it is done baking it should be fork tender. Carefully remove from the pan and flip so the cut side is facing up. Scrape out the seeds with a spoon or fork and throw out or save for toasting at a later time.
  • You can let your squash cool and place in the fridge until you are ready to use in your mac and cheese recipe. When you are ready to use your squash scrape out the squash "meat" from the skin until you have the right amount (a bit more or less will not hurt the recipe if you want to use up everything you baked).

Making the Mac and Cheese

  • Cook your pasta in a pot according to package instructions. Once it is done cooking then drain and rinse.
  • In a high powered blender, blend your soaked cashews, water, squash, and all of your seasonings until smooth and creamy.
  • Add your pasta and your sauce to a medium-sized pan or pot and cook over medium heat stirring frequently for about 6 minutes or until heated up. Heating the pasta with the sauce helps bring out the flavors in the sauce and allows the pasta to meld with the sauce.


Please be aware: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 604kcal | Carbohydrates: 85g | Protein: 18g | Fat: 23g | Saturated Fat: 4g | Sodium: 639mg | Potassium: 622mg | Fiber: 5g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 7.7mg | Calcium: 41mg | Iron: 5.1mg