This creamy Vegan Sweet Potato Mac And Cheese is a dream come true for plant lovers! Made with sweet potatoes, it has a rich and cheesy flavor without any dairy.
Trust me, it’s so good, you won’t even miss the real cheese! I love making this dish when I want a cozy meal that’s both tasty and healthy. Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Pasta: I use pasta shells for their perfect size and shape that holds the sauce well. Elbow macaroni is a classic choice, too. You can opt for gluten-free pasta if needed!
Sweet Potato: The star of the dish! It gives this mac and cheese a creamy texture and natural sweetness. If you don’t have sweet potatoes, butternut squash or pumpkin puree can be great alternatives.
Cashews: Soaked cashews create a rich, creamy sauce. If nuts are a concern, you can try silken tofu or sunflower seeds for a nut-free version.
Nutritional Yeast: This adds a cheesy flavor without dairy. If you can’t find it, you can use a vegan cheese alternative, though the flavor may differ a bit.
Plant-Based Milk: Almond, soy, or oat milk works well here. Choose whatever you love or have on hand. For creaminess, try coconut milk.
How Do I Make the Sauce Creamy and Flavorful?
Getting that creamy, cheesy sauce is key! When blending the ingredients, make sure the sweet potatoes and soaked cashews are very tender; this helps achieve a smooth texture.
- Use a high-speed blender for the smoothest sauce.
- If the sauce is too thick, gradually add more plant-based milk until you reach your desired consistency.
- Taste your sauce! This is what sets your dish apart. Adjust seasoning for extra flavor—more lemon juice or nutritional yeast can really brighten it up.
Take your time with these steps, and you’ll have a delicious, creamy Vegan Sweet Potato Mac And Cheese that everyone will love!
Vegan Sweet Potato Mac And Cheese
Ingredients:
- 8 oz (about 2 cups) pasta shells or elbow macaroni
- 1 large sweet potato (about 1 to 1.5 cups mashed)
- 1/2 cup unsweetened plant-based milk (e.g., almond, soy, oat)
- 1/4 cup raw cashews (soaked in hot water for 15 minutes)
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tsp onion powder
- 1 tsp smoked paprika (plus more for garnish)
- 1/2 tsp mustard (Dijon or yellow)
- 1/4 tsp turmeric (for color, optional)
- Salt, to taste
- Black pepper, to taste
- Fresh thyme or parsley, chopped for garnish
- Optional: pinch of cayenne pepper or red pepper flakes for heat
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. This includes 10 minutes for the pasta and about 15 minutes for cooking the sweet potato. The rest is for blending and mixing the sauce!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of water and adding your pasta. Cook according to the package instructions until it’s al dente, which usually takes around 8-10 minutes. Once done, drain the pasta and set it aside.
2. Prepare the Sweet Potato:
While the pasta cooks, peel and cube your sweet potato. You can either steam or boil the cubes until they are very tender, which should take about 15 minutes. You can check by poking them with a fork; they should be soft!
3. Soak the Cashews:
Don’t forget to drain your soaked cashews after 15 minutes. This softens them and makes for a creamier sauce!
4. Blend the Sauce:
In your high-speed blender, toss in the cooked sweet potato, drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, mustard, turmeric (if using), salt, and black pepper. Blend on high until everything is smooth and creamy. Keep in mind, if the sauce is too thick, you can add a bit more plant-based milk until you achieve your preferred consistency.
5. Taste and Adjust:
Give the sauce a taste and see if you’d like to adjust any seasonings. A little more salt, pepper, or lemon juice can make a big difference in flavor!
6. Combine Pasta and Sauce:
Now, in a large bowl or pot, mix your drained pasta with the sweet potato cheese sauce. Make sure every piece of pasta is nicely coated with that delicious, creamy goodness!
7. Serve and Garnish:
Serve your Vegan Sweet Potato Mac And Cheese hot! Top it with a sprinkle of smoked paprika, fresh thyme or parsley, and if you like it spicy, some cayenne or red pepper flakes.
Enjoy your comforting, cheesy, plant-based Vegan Sweet Potato Mac And Cheese!
Can I Use Other Types of Pasta?
Absolutely! While pasta shells and elbow macaroni work best, any shape you prefer will do. Gluten-free pasta or whole grain options are great substitutions as well.
Can I Substitute the Sweet Potato?
Yes! If sweet potatoes aren’t available, butternut squash or pumpkin puree can be used as excellent alternatives for a similar creamy texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, adding a splash of plant-based milk if needed to loosen the sauce.
Can I Make This Ahead of Time?
Definitely! You can make the sauce and cook the pasta ahead of time. Just mix them together right before serving, and reheat gently, ensuring the pasta is evenly coated in the sauce.