This vegan Butternut Squash "Cheese" Sauce blends the natural sweetness of squash into a silky base, while garlic, thyme, and nutritional yeast build classic savory flavours. It's a simple, cozy and delicious.

A dish of cauliflower cheese on a wooden table.

When you're craving something creamy and savory but want to keep things plant-based, this butternut squash "cheese" sauce is a game changer.

The squash blends into a silky base that brings natural sweetness and body, so you don't need dairy to get that satisfying, cheesy texture.

To make it, roast cubed butternut squash until tender, then blend it with sautéed garlic, a splash of your favorite unsweetened vegan milk, and a bit of nutritional yeast for that classic cheesy depth. A pinch of thyme adds warmth and an herby flavor that pairs beautifully with the squash. Season with salt, pepper, and a squeeze of lemon to brighten everything up.

What you'll end up with is a versatile sauce that works on pasta, drizzled over roasted vegetables, or as a cozy dip for nachos.

It's creamy, comforting, and nourishing - proof that you can have "cheesy" flavor without any actual cheese involved.

I love finding ways to get more veg into a meal, so I used the natural creaminess of butternut squash to act as the 'cheese sauce' for this cauliflower cheese.

Instead of butter and flour to thicken it, I slowly roasted the squash to bring out it's best sweet flavours, then pureed it with a few extra flavour goodies.

The result is a dreamy, creamy blanket atop my beloved cauliflower.

It's a wonderful side dish or even on it's own.

You'll be quickly on your way to getting your five-a-day - and I promise that you won't miss the cheese.

Jump to:

Why You'll Love This Recipe
Serving Ideas
Storage Tips
📖 Recipe
💬 Comments

Why You'll Love This Recipe

Versatile: Works in a surprising number of meals.

Creamy without dairy: Squash brings body and richness naturally.

Simple, affordable ingredients: Mostly pantry staples.

Nutritious: Packed with fiber, vitamins, and plant-based goodness.

Kid-friendly and allergy-friendly: No nuts, no soy (depending on your milk choice), no dairy.

Serving Ideas

Toss with pasta for a cozy vegan and veg-packed mac-and-cheese-style bowl.
Use as a dipping sauce for roasted potatoes or broccoli.
Spread on toast or flatbread as a warm, savory topping.
Use as the base for vegan lasagna, enchiladas, or baked casseroles.

Storage Tips

Reheating: Warm gently on the stove with a splash of vegan milk or water to loosen the texture - it thickens as it sits.

Get the recipe for Cauliflower with Roasted Butternut Sauce

Refrigerator: Store in an airtight jar for up to 4 days.

Freezer: Freeze in small containers (or ice cube trays for single portions) for up to 3 months.

If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.

📖 Recipe

Dish of cauliflower with vegan butternut squash cheese sauce.

Vegan Roasted Butternut 'Cheese' Sauce

Kate Hackworthy | Veggie Desserts

A thick and creamy 'cheese' sauce made with roasted butternut squash. This sauce is a great way to eat more veggies.

5 from 6 votes

Print Recipe Pin Recipe

Save

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings

Calories 203 kcal

Ingredients

1 small butternut squash peeled and deseeded (approx 500g)
2 tablespoon olive oil divided
1 onion diced
1 clove garlic finely chopped
1 teaspoon thyme leaves optional, plus extra to garnish
250 ml vegan milk (soy, almond, oat etc...)
1 tablespoon nutritional yeast (optional)
Salt and pepper
1 head cauliflower

Instructions

Preheat the oven to 220°C/430°F.
Cut the squash into small chunks, toss with 1 tablespoon of the olive oil and spread out on the baking tray. Roast for 15 minutes or until soft.
Heat the remaining oil in a frying pan over a med/low heat and gently fry the onion until soft and translucent. Add the garlic and thyme and cook for a further minute.
When the squash is cooked, add it to a blender or food processor, along with the onions, milk and nutritional yeast. Whiz until smooth and creamy, taste and season if necessary. If the sauce seems too thick, add a little extra vegan milk to thin.
Cut the cauliflower florets into large pieces, then steam over a pan of simmering water until cooked.
Pour desired amount of the sauce over the cauliflower and serve with thyme leaves to garnish.
Save any leftover sauce for another meal in the fridge or allow it to cool and freeze. This is a lovely side dish for a roast dinner or served alongside a hot salad.

Nutrition

Calories: 203kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 6mgSodium: 43mgPotassium: 862mgFiber: 4gSugar: 8gVitamin A: 20030IUVitamin C: 54.9mgCalcium: 173mgIron: 1.5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.