Vegan Sweet Potato Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
398 kcal
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Course
Side Dish, Main Course
Vegan Sweet Potato Mac and Cheese
Description
The Vegan Sweet Potato Mac and Cheese recipe uses roasted sweet potatoes, onion, and garlic to create a flavorful and smooth sauce blended with soaked cashews, nutritional yeast, paprika, and seasonings. This sauce combines with cooked macaroni pasta to deliver a creamy, dairy-free alternative to classic mac and cheese. Roasting the vegetables intensifies their sweetness and softens their texture, forming the foundation for the sauce's richness.
The sauce’s texture is creamy and cohesive, coating the pasta well, while the paprika adds a gentle smoky and earthy note. The optional broiling step forms a lightly crisped top layer, adding a touch of texture that contrasts with the soft pasta beneath.
This dish works well as a comforting main or side with simple salads or steamed vegetables. It suits those seeking plant-based or dairy-free meals without compromising on the creamy mouthfeel typical of mac and cheese.
Notes include suggestions for adapting the nuts and milk for allergies or diet preferences, tips for roasting without oil, and flavor alternatives to nutritional yeast. The sauce thickens upon cooling, so thinning with additional broth or milk before reheating may be necessary. Adding breadcrumbs before broiling can enhance the topping's crunch.
Ingredients
- 2.5 cups sweet potato cut into half inch cubes (approx 2 small potatoes
- 1 yellow onion quartered
- 2-3 cloves garlic unpeeled
- 1 teaspoon olive oil omit for oil free, see notes**
- ½ cup cashew nuts raw
- ¼ cup nutritional yeast
- 1 tablespoon paprika
- 1 teaspoon salt sea salt
- ¼ teaspoon thyme optional, dried
- 1 cup cashew milk or milk of choice, unsweetened
- 1 cup vegetable broth low sodium
- 1 lb macaroni pasta or your choice, gluten free if needed
Instructions
- Preheat oven to 450 degrees F roast and line a baking tray with parchment paper.
- Add the cubed sweet potato, quartered onion and garlic (with the peel) to your baking tray. Drizzle with the olive oil, and sprinkle with salt and pepper and bake for 15-20 minutes, until the potatoes are fork tender. Remove from the oven.
- Now peel the garlic, and place all the roasted veggies, along with the cashews, nutritional yeast, paprika, salt, thyme, milk, and veggie broth to your blende and process until smooth.
- Meanwhile, bring a large pot of salted water to boil and cook your pasta according to package directions for al dente pasta. Drain and return to pot. Pour the sauce over the pasta and mix well.
- Optional: Set the oven to broil and transfer the pasta and sauce to an oven safe dish. Place on top rack for 2-3 minutes until the top is golden and crispy, or to desired 'doneness'. Check often so it doesn't burn.
Notes
- Add more broth or milk when reheating if the sauce has thickened after cooling.
- If a high-speed blender is unavailable, soak cashews in hot water for 30 minutes to soften before blending.
- For a nut-free version, substitute cashews with sunflower seeds and cashew milk with other plant milks like soy or oat.
- To roast vegetables without oil, spray or drizzle water or broth to prevent burning, watching closely.
- If nutritional yeast is unavailable, miso paste or soy sauce can replace it, omitting added salt to balance flavors.
- Adding panko breadcrumbs on top before broiling adds an extra layer of crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398cal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 491mg | 20% |
| Potassium | 520mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 8437IU | 169% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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