I’m a HUGE fan of mac and cheese, and it’s a very nostalgic meal for me.

Growing up I would eat it at least 1-2x per week, but let’s be real, it was mac and cheese out of a little blue box, aka a whole lot of chemicals and artificial flavoring.

Clearly I still turned out ok (LOL) but now that I’m a certified nutrition and hormone health practitioner, I’m much more focused on nutrient-dense food that tastes good (like the recipes we know and loved growing up) but still makes us FEEL good too.

Enter in this Vegan Butternut Squash Mac and Cheese. It’s incredibly flavorful, rich, satiating and cheesy tasting, while being naturally vegan and gluten-free (making it an anti-inflammatory and easy to digest option for many).

Not to mention it sneaks in veggies in the form of the butternut squash, making it a fiber-packed option that works to keep your gut healthy and hormones balanced.

Snag all the details, hormone healthy ingredients (+ swaps and tips) and recipe below!

HORMONE BALANCING VEGAN BUTTERNUT SQUASH MAC AND CHEESE INGREDIENTS

+ Butternut Squash

This complex carb is rich in fiber to keep blood sugar levels stable, along with vitamin C, which works to boost progesterone levels.

+ Nutritional Yeast

Loaded with antioxidants and B vitamins essential for fertility and hormone health.

+ Lentil Pasta

Also rich in B vitamins that work to boost mood and energy while lowering PMS.

VEGAN BUTTERNUT SQUASH MAC AND CHEESE RECIPE SWAPS

+ Swap The Butternut Squash

Mix it up by swapping the butternut squash for roasted yams, sweet potatoes or carrots in this recipe.

+ Swap The Cashews

Sensitive to cashews? Try using macadamia nuts, slivered almonds or even sesame seeds to make nut-free.

+ Swap The Lentil Pasta

While I love lentil pasta for it’s high fiber and protein content, you can also try gluten-free pasta made with chickpeas, brown rice, quinoa or cassava to make it paleo-friendly.

VEGAN BUTTERNUT SQUASH MAC AND CHEESE HORMONE HEALTH TIPS

+ Drizzle A Healthy Fat

Healthy fats are critical for sex hormone production. Try drizzling some extra virgin olive oil or melted ghee for a boost of flavor and satiating macronutrients (please note ghee is not vegan).

+ Use A Gluten-Free Pasta

Gluten has been shown to penetrate our gut barriers, leading to intestinal permeability (aka leaky gut) that disrupts hormones as a result. To make this vegan butternut squash mac and cheese hormone-healthy, choose a gluten-free pasta option like lentil, (my personal fave), chickpea, brown rice, quinoa or cassava.

+ Mix in More Veggies

I love roasting cruciferous veggies like broccoli or Brussels sprouts and mixing them in with this dish for an extra liver supportive and hormone balancing boost (cruciferous veggies help to detox excess estrogen and other toxins).

MORE BUTTERNUT SQUASH RECIPES 

+ Winter Pesto Pizza with Roasted Butternut Squash

+ Bison + Butternut Squash Chili (part of my FREE! Fall Recipe Download)

+ Thai Butternut Squash Curry With Coconut Toasted Cashews

This post contains affiliate links. We may receive a small commission for purchases made through these links. Thank you for your support!

Vegan Butternut Squash Mac and Cheese

DF

GF

VG

A hormone-healthy, veggie-loaded take on mac and cheese that tastes decadent, creamy + cheesy without using any actual cheese. Naturally vegan and gluten-free.

PREP TIME:	TOTAL TIME:
00:00 Mins	00:45 Mins

• Author: Lauren Chambers

• Servings: 4

• Recipe Type: Entree

• Cuisine: American

Ingredients

For the vegan butternut squash sauce:

• 1 small (3 pound) butternut squash, peeled, seeded, and diced (or approximately 2-3 cups)
• 3/4 cup water or dairy-free milk such as oat/cashew, etc. 
• 1/4 cup raw cashews, soaked 2-4 hours (you can skip this step if needed)
• 1/4 cup nutritional yeast (gives it the cheesy flavor, do not skip)
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp sea salt 
• 1/2 -1 tsp liquid smoke (depends on how smoky you like)
• 1-2 tbsp hot or Sriracha sauce (depends on how spicy you like it)

For the mac and cheese:

• 1 (450g) package gluten-free pasta (I’m a huge fan of this brand, which only contains 1 ingredient and is rich in both protein + fiber) 
• 2 cups spinach, finely chopped
• Avocado oil, salt + pepper to coat the squash
• Optional — 1 tbsp grass-fed ghee (not vegan) or extra virgin olive oil to toss noodles and sauce with
• Optional — for an even cheesier taste, try sprinkling in a clean, non-dairy cheese like this one

Instructions

1. If soaking cashews, add to a small bowl and cover with water. Soak overnight or minimum 2-4 hours, until soft and plump (you can skip this step if needed). Drain and rinse before use.
2. Preheat oven to 425 F and line a baking sheet with parchment paper. Spread out chopped and peeled butternut squash on sheet and drizzle with avocado oil, salt + pepper. Toss to coat. Roast for 30-40 minutes, flipping once half way through until squash is fork tender. Let cool for at least 5 minutes before adding to sauce.
3. Add all of the butternut squash sauce ingredients into a high speed blender and blend until smooth.
4. Cook pasta according to package directions .
5. Add the drained and cooked pasta back into the pot. Pour on the sauce, toss in the chopped spinach and stir to combine (add in any extra dairy-free cheese or grass-fed ghee if you want here to). Cook over medium low until heated throughout and serve immediately.

Notes

See tips above for ideas to swap the recipe and tailor to any food sensitivities or needs.

Recipe Rated:

3.67/5 (3)

Your Rating:

Please rate this

Sample rating item

Email this recipe >