This creamy Vegan Sweet Potato Mac and Cheese is a yummy twist on a classic favorite! Made with sweet potatoes, cashews, and nutritional yeast, it’s both comforting and delicious.
I love how it satisfies my cheesy cravings without any dairy! Plus, it’s super easy to whip up on a busy day—just blend, mix, and enjoy! Who could resist that? 😋
Key Ingredients & Substitutions
Pasta: Elbow macaroni is the classic choice for mac and cheese. If you prefer gluten-free options, you can use chickpea pasta, quinoa pasta, or any shape you love. Just make sure to follow the cooking instructions on the package.
Sweet Potatoes: They bring a natural sweetness and creaminess to the dish. If you’re in a pinch, you can substitute them with mashed regular potatoes or butternut squash, but the flavor may differ slightly.
Cashews: Soaked cashews are key for the creamy texture. If you have a nut allergy, you can try using silken tofu or sunflower seeds as a substitute, adjusting the soak time as needed to get a smooth sauce.
Nutritional Yeast: This gives the cheesy flavor without dairy. If you can’t find it, you might use a small amount of vegan cheese or skip it altogether, but the taste will be different. You can add a bit of garlic powder for extra flavor.
How Do I Achieve a Creamy Consistency Without Dairy?
Getting that smooth, creamy texture is all about blending well. Here’s how to do it:
- Make sure to soak your cashews for at least 2 hours or boil them for 15 minutes before blending. This softens them and helps them blend smoothly.
- Blend the sweet potatoes and cashews together with your liquids—this is crucial! Start with less almond milk and add more gradually until you reach your preferred consistency.
- Don’t rush the blending process. A few extra minutes can make all the difference in getting that creamy, dreamy sauce!
Also, feel free to adjust the seasonings to your liking. This dish is all about making it your own! Enjoy whipping up this tasty, vegan version of mac and cheese!
Vegan Sweet Potato Mac And Cheese
Ingredients You’ll Need:
- For the Pasta:
- 8 oz elbow macaroni or your choice of pasta (gluten-free if desired)
- For the Cheese Sauce:
- 2 medium sweet potatoes, peeled and chopped
- 1 cup raw cashews, soaked for at least 2 hours or boiled for 15 minutes if short on time
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 2 tbsp olive oil or vegan butter
- 2 tsp lemon juice
- 2 cloves garlic
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp mustard (Dijon or yellow)
- Salt and black pepper to taste
- For Garnish:
- Red pepper flakes (optional)
- Fresh parsley or thyme, chopped (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes in total—10 minutes for prep and around 15 minutes for cooking. It’s a quick and easy meal that makes for a perfect lunch or dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, cook the elbow macaroni according to the package instructions until it’s al dente. Drain the pasta and set it aside for later.
2. Prepare the Sweet Potatoes:
While the pasta is cooking, steam or boil the chopped sweet potatoes until they are tender, which should take about 10-15 minutes. Once cooked, drain them and let them cool slightly.
3. Blend the Cheese Sauce:
After soaking the cashews, drain them and add them to a high-speed blender. Into the blender, also add the cooked sweet potatoes, nutritional yeast, plant-based milk, olive oil or vegan butter, lemon juice, garlic, onion powder, smoked paprika, mustard, salt, and black pepper. Blend on high until the mixture is smooth and creamy. If the sauce is too thick, add more plant-based milk as needed to achieve your desired consistency.
4. Combine Pasta and Sauce:
Transfer the cooked pasta back into the pot or a large mixing bowl. Pour the sweet potato cheese sauce over the pasta and stir thoroughly to coat all the noodles evenly.
5. Final Touches:
Take a moment to taste the dish and adjust any seasonings with more salt, pepper, or lemon juice if desired. This is your chance to make it just right!
6. Serve and Enjoy:
Serve your Vegan Sweet Potato Mac And Cheese warm, garnished with a sprinkle of red pepper flakes for a little kick, and fresh parsley or thyme for a touch of color and flavor. Enjoy every creamy bite!
Your Vegan Sweet Potato Mac And Cheese is ready to delight your taste buds while being nutritious and satisfying. Happy cooking!
Can I Use Different Pasta for This Recipe?
Absolutely! While elbow macaroni is traditional, feel free to use any pasta shape you prefer, such as shells, penne, or even gluten-free options like chickpea or quinoa pasta. Just make sure to follow the package directions for cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of plant-based milk or water before warming it up on the stove or in the microwave to restore creaminess.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the cheese sauce and cook the pasta ahead of time. Keep them separate in the fridge and combine them when you’re ready to eat. Just reheat gently together, adding a bit of plant-based milk if needed to achieve a creamy consistency.
What Can I Use Instead of Cashews?
If you have a nut allergy, you can substitute cashews with silken tofu or sunflower seeds. Soak or blend them to get a creamy texture similar to the cashew sauce. Just keep in mind that the flavor will be slightly different!