Butternut Mac and Cheese (Vegan + Gluten Free)

I always tell people I hate to label my eating habits as anything. I’m admittedly not a vegan but I try and eat as plant based as possible. I don’t eat meat but I have eaten salmon once or twice in the past six months. I just eat the way I want and sometimes it doesn’t fit into a specific mold.

Which is why even though I will eat regular mac and cheese I also want to have the vegan alternative every once in a while because that’s just how I eat.

It’s all about balance in my book and sometimes that means the real thing and sometimes it means a plant-based alternative. Which I think everyone could do with at least every once in a while. Meatless Monday anyone?

This dish most definitely doesn’t have cheese but it’s still creamy thanks to the almond milk and cauliflower and has a cheesy vibe thanks to the nutritional yeast. Is it weird to say a meal has a vibe? Maybe. The butternut squash adds a little something extra and then it also gives it that typical mac and cheese color that we all know so well.

It’s also pretty simple to throw together in that you just have to steam the veggies and toss them in a blender with the almond milk. You can just eat this mac and cheese on it’s own. After all you are getting some veggies in there or you can double up on the veggies and serve it with a side of broccoli and kale to get your greens. You could just also go for a basic garden salad if you want.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.


Butternut Mac and Cheese (Vegan + Gluten Free)

This butternut mac and cheese is the perfect plant based alternative to the regular mac and cheese we all love so much. Perfect as a meal or a side!
Course Dinner, Lunch
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Modern Little Victories


  • 10 oz pasta
  • 2 cup butternut squash diced
  • 1 cup cauliflower diced
  • 2 cloves garlic
  • 1 cup almond milk
  • 4 tbsp nutritional yeast
  • salt to taste


  1. Bring water to a boil over medium heat for pasta.
  2. Place a steamer basket into a separate pot with a small amount of water at the bottom. Add in squash, cauliflower, and garlic. Steam for about 15 minutes or until veggies are fork tender.
  3. Once pasta water is boiling add salt and pasta. Cook according to package instructions.
  4. In a blender add steamed veggies, almond milk, and nutritional yeast and salt.
  5. Blend until smooth.
  6. Drain pasta and return to pot.
  7. Add cheese sauce. Mix together. Serve warm.

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