Vegan Creamy “Mac and Cheese”

Now that we’re officially past “pumpkin spice” season, I’m ready to show some love to another winter gourd, butternut squash. With a lovely hue of orange, butternut squash delivers fiber and vitamins A and C to any dish.

This Vegan Creamy “Mac and Cheese” dish is incredibly easy to make with just a few ingredients (and just as few steps!). Even though these noodles are vegan-friendly, I promise it’ll be just as creamy and delicious as any other baked noodle dish you’ve had before.

Vegan Creamy “Mac and Cheese”

Recipe by Tessa Nguyen, RD, LDN


  • 1 pound whole-grain pasta, such as elbows or shells
  • ½ cup nutritional yeast, plus more to taste
  • 2 cups pureed butternut squash
  • 1 cup low-sodium vegetable stock
  • ¼ cup unsweetened coconut milk


  1. Preheat oven to 350°F.
  2. Prepare whole-grain pasta according to package instructions. Drain and reserve.
  3. In an oven-safe dish, stir together nutritional yeast, pureed butternut squash, vegetable stock and coconut milk. Gently add cooked pasta to the sauce in the dish to evenly coat the noodles.
  4. Bake until noodles have absorbed most of the liquid and thickened, around 25 to 30 minutes.
  5. Remove from oven, top with additional nutritional yeast (if desired) and serve immediately.

Cooking Note

  • If you don’t want to make your own butternut squash puree, look for plain frozen or canned pureed butternut squash at the grocery store.
Tessa Nguyen on FacebookTessa Nguyen on InstagramTessa Nguyen on LinkedinTessa Nguyen on Twitter
Tessa Nguyen
Tessa Nguyen, RD, LDN, is a chef and registered dietitian consultant in the food and nutrition industries. Follow along for her culturally diverse recipes on her blog or her Youtube channel, Tessa's Table. Connect with her on Instagram, Facebook, or Twitter.