• Cara

    posted on November 15, 2012 at 8:02 am

    Yum! I’ve definitely been craving some good mac n cheese :)

    [Reply]

    Amy Reply:

    @Cara, Me too, especially since I made this one.

    [Reply]

  • Sandra

    posted on November 15, 2012 at 8:24 am

    Hi Amy,
    I really really have to give this a try. You guys sound like my husband and me LOL but he doesn’t always give it a go like yours does so I want to try this and see what he thinks.
    I don’t have a vitamix, can I use my food processor?

    Sandra

    [Reply]

    Amy Reply:

    @Sandra, I don’t see why your food processor won’t work but I doubt it will be as silky smooth as it is with the VitaMix. It just has an extra ‘oomph’ that makes purees so soft and luscious.

    [Reply]

  • Iris

    posted on November 15, 2012 at 10:23 am

    Yum! Anything with butternut squash has got to be good in my book.

    [Reply]

  • Ricki

    posted on November 15, 2012 at 11:09 am

    Ha ha! Looks fab, and I must give yours a try. I just made something very similar last week–with (of course) a very similar conversation with my honey!! Don’t you love comfort food season? :D

    [Reply]

  • tracey

    posted on November 15, 2012 at 11:11 am

    This looks fabulous! Did you soak the cashews first or simply blend with the milk? Thanks again.

    [Reply]

    Amy Reply:

    @tracey, No, I didn’t soak the cashews at all. I don’t find it’s necessary, especially with a VitaMix. What kind of blender/food processor do you have?

    [Reply]

    tracey Reply:

    I use Kitchenaid and Ninja lines. I think either would work well with this. Thanks again!

    [Reply]

  • Gloria

    posted on November 15, 2012 at 11:29 am

    This recipe looks divine. Thanks for the two links to the products at Amazon. Which brand of nutritional yeast do you use? I have not purchased it before and would love a recommendation.

    [Reply]

    Amy Reply:

    @Gloria, I get nutritional yeast in the bulk section of my health food store (Sprouts or Whole Foods) but Red Star is certified to have B12 in it, something vegans need.

    [Reply]

  • Trish @ MyBigFatBundt

    posted on November 15, 2012 at 11:44 am

    Oh my goodness…this sounds amazing! Not for me–I DETEST mac & cheese (I detest cheese, period.). But for my husband, this would be wonderful. He did a ‘meatless’ cleanse for 30 days and although he’s FAR from convinced that it did him much good health-wise (he’s a Blood type-O, which usually fares best with at least small amounts of red meat), he loved the money we saved on not purchasing meat. (We weren’t purchasing expensive ingredients like raw cashews either, only veggies from the wholesaler and brown rice and g-free pasta.) It will be wonderful to have options like this one to give him some comfort foods while feeling better about what’s going into the dish. I don’t even like to give him real dairy in his coffee anymore, but that’s what he prefers, and he’s a grown man. :-) Thanks again…pinning this one.

    [Reply]

  • Cassidy @ Cooking Gluten (& Dairy) Free

    posted on November 15, 2012 at 11:53 am

    Yum, looks great! Your dinner conversation sound very familiar :) Thanks!

    [Reply]

  • christine

    posted on November 15, 2012 at 12:04 pm

    wow, what a cool idea – I would never have thought of using butternut squash as a cheese sauce ingredient! We love butternut squash, just eaten squash and cauliflower soup for dinner, one of our favourites, but because of its sweetness I wouldn’t have thought of this working – I shall try it this weekend:) thanks

    [Reply]

    Amy Reply:

    @christine, It does work so well! Let me know how it turn out for you!

    [Reply]

  • Hallie @ Daily Bites

    posted on November 15, 2012 at 4:32 pm

    Great looking recipe, Amy! And what a way to sneak some veggies into Joe. :) I think the sauce would be great over other things, too, like roasted cauliflower or broccoli and baked into a casserole. So many ways to take it. Thanks for the inspiration!

    xoxo-Hallie

    [Reply]

    Amy Reply:

    @Hallie @ Daily Bites, Yes…that’s next. And some other things I dreamed up while tweaking the flavors in the sauce. Just scrumptious!

    xoxo,
    Amy

    [Reply]

  • Shelley

    posted on November 15, 2012 at 7:31 pm

    Thanks for this recipe! I made it for dinner tonight with some of the abundant butternut squash from my garden. It was AMAZING!! How amazing? My 6 kids ages 10 on down to 10 months ate seconds and some had thirds! My husband loved it! It was also super fast and easy (once I got my squash peeled).

    I really appreciate your blog and all your recipes! I have learned so much and I give myself a 30 minute (or more ;) break on Tuesdays to pin recipes from the Slightly Indulgent Tuesdays.

    [Reply]

    Amy Reply:

    @Shelley, You made my day, Shelly!! How sweet!! SIT is something I’m passionate about – everyone should know that they can eat great food that can still support their health in some way. I’m so grateful you find it helpful too. And THANK YOU for supporting SIT with your pins!
    xoxo!!
    Amy

    [Reply]

  • Carol

    posted on November 15, 2012 at 7:43 pm

    Love it! Glad your hubby loved it too!

    [Reply]

  • Diana

    posted on November 15, 2012 at 8:27 pm

    Made this tonight, and we LOVED it!!!

    [Reply]

    Amy Reply:

    @Diana, Thanks for coming back to share that, Diana! I am so glad you loved it too! Don’t you think the flavor is so close to ‘real’ homemade mac and cheese with rich cheeses? I typically use Gruyere and sharp white cheddar but I like this even better.

    [Reply]

    Diana Reply:

    @Amy, I actually did not have the nutritional yeast, and also used walnuts instead of cashews. So the flavor was different, I am sure, but it was so good! Finished it for lunch today. Just as good as leftovers! Looking forward to making it with all the right ingredients, too!

    [Reply]

  • Maggie

    posted on November 16, 2012 at 4:59 am

    Cute story Amy! I can’t wait to make this, I’m going to go to the market this weekend to get some butternut squash. We make a similar mac and cheese that the kids love, so I’m sure this will be a hit too. What would we do without nutritional yeast? I love the stuff!

    [Reply]

    Amy Reply:

    @Maggie, I’m starting to get the whole vegan cooking thing…there is still meat in our house. Still, I’ve learned so much about making tasty food with things like nutritional yeast – and yes, what would we do without it??

    [Reply]

  • Kim - Cook It Allergy Free

    posted on November 16, 2012 at 12:25 pm

    Love this! I make a really similar one and the boys and Kurt said they actually like it better than my dairy-filled version!! Great recipe, my dear!! :D

    [Reply]

  • Alisa

    posted on November 18, 2012 at 11:47 am

    Amy, this sounds amazing – and husband approved! Will definitely share :)

    [Reply]

  • Niky

    posted on November 18, 2012 at 3:50 pm

    Thank you for posting this recipe – it looks so good! I have a question about the cashews – I have a cashew allergy, so what do you recommend as a replacement?

    [Reply]

    Amy Reply:

    @Niky, Someone else mentioned that you can try tahini. It really acts like a thickener and adds a lot of creaminess. If you can eat almonds you might try the blanched variety.

    [Reply]

  • Dawn @cuter than gluten

    posted on November 20, 2012 at 9:51 am

    The Kripalu Cookbook has a very similar recipe, they call it “Squasharoni”. I find the title endlessly amusing. Their version has some tahini instead of cashews and a bit of tamari too. So… to those who have a nut allergy you could try the raw tahini.
    Your version looks quite nice, I think we might try it someday soon!
    Thanks for the recipe.

    [Reply]

    Amy Reply:

    @Dawn @cuter than gluten, Thanks for the nut substitution idea. I bet the tamari brings some good umami flavors.

    [Reply]

  • Stefania

    posted on November 20, 2012 at 3:12 pm

    made it, unbelievable. I use to make the original kind befor I had to go GFV and I was sad. This is simple, amazing and I used acorn squash which I baked whole in the oven at 350 for 45 and scooped it out in my blender. Thanks for this. I will be making it alot this fall/winter/spring season. Added cayenne pepper for a shot of heat.

    [Reply]

    Amy Reply:

    @Stefania, I’m so glad you liked it – I bet the acorn squash was really yummy too! Was the puree still silky smooth?

    My hubby would have loved the cayenne.

    [Reply]

    Stefania Reply:

    @Amy, yes, it was still silky. I had blended the cashews with the milk first then added the other ingredients and the squash was warm. I just have a regular blender too. It worked well.

    [Reply]

  • Steph

    posted on November 29, 2012 at 2:32 am

    Do you have to use raw cashews? Could you use roasted cashews?

    [Reply]

  • Julie

    posted on January 13, 2013 at 11:28 am

    Martha Stewart’s heart attack mac and cheese (my name for it) was my favorite when I still ate meats and cheeses and I have been missing the creaminess of the dish. Since choosing a plant-based diet, two things I miss on a regular basis, eggs and mac and cheese.

    Dreena Burton’s Mac oh’Geez has been good at keeping me fairly happy but I still missed that creaminess. You have satiated my longing by using butternut squash. I am amazed at how luscious this feels in my mouth. I used to view mac and cheese a guilty pleasure, no more! I find whole wheat pasta a bit aggressive in taste so I have switched to brown rice pasta and find it fairly neutral in recipes letting any sauces hold center stage.

    Although I haven’t found a substitute for a soft boiled egg (and don’t believe I will), Indian black salt has given me a delightful egg yolk taste in my tofu egg salad that tides me through my craving.

    Thank you for giving me a brand new way of using butternut squash, I used left over squash on my pizza last night – squash, lentils, fennel, garlic, zucchini, red onions, oil-cured green olives, yellow tomatoes and orange bell pepper with a smidge of Daiya mozzarella to hold the toppings – I would have never thought to used squash on a pizza.

    I look forward to perusing your site and to future posts. Blog on!

    [Reply]

  • Chris

    posted on January 14, 2013 at 6:15 am

    Did you ever try this with spaghetti squash noodles?

    [Reply]

    Amy Reply:

    @Chris, No, I haven’t. I’m sure it would be great though. The sauce could really go with so many different dishes.

    [Reply]

  • Jill

    posted on January 27, 2013 at 5:42 pm

    Can I substitute another nut for cashews?

    [Reply]

    Amy Reply:

    @Jill, Maybe macadamia nuts? I haven’t tried any other nuts aside from cashews so I can’t say what will work for sure.

    [Reply]

  • Katherine C

    posted on March 18, 2013 at 4:12 pm

    This dish is currently in my oven. I used up the last of my almond butter for the nuts and some squash I found in my freezer from last summer. The noodles are quinoa pagodas and the whole thing looked and tasted great. This is a great option! thanks so much.

    [Reply]

  • Anita

    posted on April 27, 2013 at 1:17 am

    This recipe is awesome! I loved it from the first sight… (Seriously, have you ever looked over a recipe and just knew it was going to be good?).

    [Reply]

  • Diesel

    posted on November 27, 2013 at 1:52 pm

    When cleaning and cubing the squash, do I leave the skin on?

    [Reply]

    Amy Reply:

    @Diesel, No, peel the squash.

    [Reply]

  • Kelly

    posted on June 8, 2014 at 1:57 pm

    I just made this today. I just added broccoli to the mix and sprinkled matzo meal on top as breadcrumbs. Oh my gosh. Amazing! Thank you so much for sharing this recipe!

    [Reply]

  • susan deem

    posted on September 20, 2014 at 3:12 pm

    Need to replace olive oil w/something. Any suggestions?

    [Reply]

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