Creamy Vegan Butternut Mac’n Cheese (with Crispy Coconut Chips)

Mac’n and cheese is an all-time favorite recipe and today, we’re veganizing it with this creamy vegan butternut mac’n cheese. All it takes is a a few easy steps while adding a little extra crunchiness with some delicious crispy coconut chips.

Why You’ll Love this Recipe

This vegan butternut mac’n cheese recipe is easy to make and ready in under 30 minutes. The creaminess comes from butternut squash and vegan cheddar-style cheese shreds. We’ve also added some fresh broccoli for some hidden greens, making this a great dish for kids as well. 

Ingredients you’ll Need

The following is an overview of the ingredients you’ll need to make this recipe. For the exact measurements, be sure to refer to the recipe card below.

• Vegetables: butternut squash, onion, garlic, broccoli.
• Condiments: vegetable broth, extra virgin olive oil, sea salt, garlic salt, smoked paprika, ground pepper, dijon mustard (optional.)
• Dairy Alternatives: cheddar-style vegan cheese shreds, unsweetened cashew (or cashew butter).

• Pasta: dry elbow pasta or gluten-free pasta of choice.
• For the Crispy Coconut Chips: coconut chips (not shredded coconut!), tamari or soy sauce, olive oil, liquid smoke, sea salt, smoked paprika, maple syrup.

How to Make This Vegan Butternut Mac’n Cheese Recipe (with Step by Step Photos)

Step one: Prep the veggies and other ingredients 

Start by peeling the butternut squash and removing the seeds, then cutting it into 1/2 to 1 inch sized cubes. The smaller the cubes, the quicker your butternut will cook, so make sure they’re not too big. The easiest way to peel the squash is either with a vegetable peeler or a large, sharp knife.

If you’re using a knife, cutting the squash in half first will make this task a lot less risky! Since butternut squashes come in many different sizes, you may have some leftover (you’ll only need 4 cups of cubed squash for this recipe), which you can either keep in the fridge and use the same week or freeze in a reusable container and use in a soup or veggie stir fry within the next few months. 

Right after prepping the butternut squash, chop your onion and mince your garlic cloves. They’ll be blended up in the next step, so don’t worry about the shape you’re cutting them into, you can chop, dice or slice, whichever works best for you. 

Since the sauce will take the longest, simply have the other ingredients ready, but no need to think about how to cut or prep them yet. 

Step two: Make the base for the Vegan Butternut mac’n cheese sauce

In a skillet, start sautéing the squash, onions and garlic in the olive oil (you’ll find a list of all ingredients and the exact measurements at the end of this post) over medium heat. Sauté for 5 minutes and then add 1 1/2 cup of the vegetable broth. Set the remaining 1/2 cup aside for later. Then set a timer for 20 minutes (the total cooking time is 25 minutes). 

Step three: Cook the pasta & broccoli

While the butternut is cooking in the broth, you can start cooking the pasta in a pot with salted boiling water. You can use any pasta you like, but we used elbow pasta since it’s the kind that is used in traditional mac’n cheese dishes.

They’re also quick to cook, making them extra convenient. If you’re using the same kind, the cooking time should say 5 minutes, but be sure to double check the package instructions. In order not to overcook the pasta, you’ll want to reduce the indicated cooking time slightly since you’ll be cooking it again with the pasta sauce. Instead of 5 minutes, only cook them for about 2-3 minutes. In the meantime, chop the broccoli into bite-sized florets.

You could steam them separately, but we love to just add the florets to the pasta right before draining it. It’ll still be crispy and you’ll save time and an extra step. Note: you can use lentil or rice pasta to make a gluten-free alternative. 

Once the pasta is drained, set it aside and start making the crispy coconut chips. 

Step four: Make the crispy coconut chips

In a skillet, mix the coconut chips with the seasonings, olive oil, soy sauce, liquid smoke and maple syrup. You’ll want each coconut chip to be coated, but they shouldn’t be drowning in liquid, so if you’ve accidentally added a little too much, just make sure you remove a little using a kitchen towel.

Over medium heat, sauté the chips for about 3 minutes, watching them carefully to make sure they don’t burn. They should be golden brown. Set them aside. 

Step five: Everything comes together!

Now on to the final step, where everything comes together. Blend the butternut base with the seasonings and the unsweetened cashew milk and then pour it over the pasta and broccoli in the skillet.

Add the vegan cheese shreds and cook everything over medium heat until the cheese melts. This is where you’ll want to add the remaining 1/2 cup vegetable broth while you’re mixing everything with a wooden spoon or spatula. This step should take about 3 minutes.

Step six: Serve & Enjoy!

Serve everything in bowls topped with the crispy coconut flakes. You can store leftovers in the fridge or freezer. 

Vegan Butternut Mac’n Cheese – Recipe Card

Use this card to save & print this recipe and be sure to read the full article above for additional step by step photos.

Photography & Text: Kim-Julie Hansen.

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