This Vegan Sweet Potato Mac and Cheese is creamy and comforting, made with sweet potatoes, cashews, and spices. It’s a twist on the classic dish that will make everyone smile!
It’s so easy to make! I just blend the ingredients and mix them with the pasta. Plus, it’s a clever way to sneak in some veggies. Who knew being healthy could be so yummy? 😋
Key Ingredients & Substitutions
Elbow Macaroni: Traditional for mac and cheese, but feel free to swap in any small pasta like fusilli or shells. Just keep an eye on the cooking time as it can vary.
Sweet Potato: This adds creaminess and sweetness. If you don’t have sweet potatoes, you can use butternut squash or pumpkin puree instead. Just make sure they’re cooked well!
Raw Cashews: Soaked cashews make the sauce creamy. If you have nut allergies, try using sunflower seeds or silken tofu for a similar effect, though the taste will vary slightly.
Nutritional Yeast: This gives a cheesy flavor without the dairy. If you can’t find it, try adding a bit of grated vegan cheese or some more spices to boost flavor, but the taste will be different.
Plant-Based Milk: Any unsweetened variety will work. Almond, soy, or oat milk are my favorites, but feel free to use what you have at home.
How Do I Make the Creamy Sauce Smooth?
The key to a velvety sauce lies in blending the ingredients well. Here’s how to get it just right:
- Soak the cashews in hot water for 20 minutes. This makes them softer and easier to blend.
- When adding all the ingredients to the blender, start with the sweet potato and cashews. Blend them until smooth before adding the other ingredients.
- If the sauce feels too thick, add a bit more plant-based milk, a little at a time, until you reach your desired consistency.
Remember, blending longer gives you a creamier texture, so don’t rush it! Enjoy creating your delicious Vegan Sweet Potato Mac and Cheese!
Vegan Sweet Potato Mac And Cheese
Ingredients:
- 8 ounces elbow macaroni (or any small pasta)
- 1 medium sweet potato (about 1 cup cooked and mashed)
- 1/2 cup raw cashews (soaked in hot water for 20 minutes and drained)
- 1/3 cup unsweetened plant-based milk (such as almond or soy)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper or red chili flakes (optional, for heat)
- Fresh spinach or arugula (optional, for serving)
- Extra nutritional yeast or vegan parmesan (optional, for topping)
Time Needed:
This delightful dish will take about 30 minutes to prepare and cook. You’ll need around 15 minutes for prepping the ingredients and cooking the pasta, plus some blending time for the sauce. Don’t forget to soak your cashews beforehand to ensure maximum creaminess!
Instructions:
1. Cook the Pasta:
Begin by cooking the elbow macaroni according to package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside while you prepare the sauce.
2. Prepare the Sweet Potato:
Peel and dice the sweet potato into small cubes. Steam or boil the cubes until they’re tender, which should take about 15 minutes. Once cooked, mash or puree the sweet potato until smooth. You can use a fork or a blender for this step!
3. Blend the Sauce:
In a high-speed blender, combine the mashed sweet potato, soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and black pepper. Blend until the mixture is very smooth and creamy. If the sauce is too thick, add a splash more plant-based milk until you reach your desired consistency.
4. Combine Pasta and Sauce:
Pour the creamy vegan cheese sauce over the cooked pasta in a large bowl or pot. Stir the mixture well to ensure that all the pasta is evenly coated with the sauce. It should look luscious and cheesy!
5. Add Some Greens (Optional):
If you’d like, fold in a handful of fresh spinach or arugula for added color and nutrition. It will wilt nicely with the warmth of the pasta!
6. Serve and Garnish:
Serve your Vegan Sweet Potato Mac and Cheese warm. Top with a sprinkle of red chili flakes or cayenne pepper for a bit of heat, and add extra nutritional yeast or vegan parmesan for a final cheesy touch.
7. Enjoy!
Savor your creamy, comforting Vegan Sweet Potato Mac and Cheese! This recipe yields about 3-4 servings and is perfect for a nutritious, plant-based meal that everyone can enjoy!
Can I Use Gluten-Free Pasta?
Absolutely! Just substitute the elbow macaroni with your favorite gluten-free pasta. Many brands offer great alternatives, so you can enjoy the same creamy goodness without gluten!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove with a splash of plant-based milk to bring back that creamy consistency.
What Can I Use Instead of Cashews?
If you have nut allergies, you can swap out the cashews for soaked sunflower seeds or silken tofu. This will still give you a creamy texture, though the flavor may differ slightly.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sweet potato sauce and cook the pasta ahead of time. Just combine them when you’re ready to serve, and warm everything on the stove or in the microwave for a quick meal!
