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Cheesy Vegan Butternut Squash “Alfredo”



  • 1 butternut squash

  • 2 cloves garlic

  • 1 tbsp. coconut oil
  • 1 cup (240mL) cooked white beans or butter beans (or 1 can, drained)

  • ½ cup (120mL) almond milk

  • ¼ cup (60mL) nutritional yeast

  • ½ tsp. salt

  • Dash pepper


  • ½ head Tuscan kale (or just kale)

  • 1 tbsp. coconut oil


  • 1 package bean pasta (400 grams)


  • Preheat oven to 200°C / 390°F.
  • Peel the butternut squah and cut it into smaller pieces. Place butternut squah and garlic on a baking sheet with baking paper and add one tbsp. coconut oil. Put in the oven for a couple of minutes for the coconut oil to melt and give it a stir. Bake for 15 minutes (or longer depending on the size of the butternut squash pieces).
  • Place garlic, butternut squash, beans, almond milk and nutritional yeast in a blender and blend un high until completely creamy. You might have to add a bit more almond milk or water depending on how thick you want the sauce. Season with salt and pepper.
  • Boil the spaghetti according to the instructions on the package.
  • For the kale, melt the coconut oil in a big pan and fry the kale lightly just until it collapses. Add on the spaghetti and sauce and stir thoroughly. Cook for five minutes just until it’s warm.
  • Serve right away. Store leftovers in an airtight container in the fridge for up to three days.