This creamy Vegan Sweet Potato Mac and Cheese is a tasty twist on a classic! Made with sweet potatoes and nutritional yeast, it’s both delicious and healthy.
Plus, who wouldn’t want to enjoy a big bowl of cheesy goodness without any dairy? I love how easy it is to whip up — perfect for those busy weeknights!
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is classic for mac and cheese, but feel free to swap it with gluten-free pasta or any shape you prefer! Penne or fusilli work nicely.
Sweet Potato: This is the star ingredient that gives creaminess and sweetness. If you’re in a pinch, you could use butternut squash as a great substitute!
Raw Cashews: They create a creamy texture. If you’re nut-free, try using sunflower seeds or silken tofu instead. Just remember to blend well for smoothness!
Nutritional Yeast: It adds a cheesy flavor, but if unavailable, you can use vegan cheese shreds or omit and season with more spices to taste.
Plant-Based Milk: Almond, soy, or oat milk works well here. If you want a creamier sauce, coconut milk is a tasty choice, though it will add a slight coconut flavor.
Olive Oil or Vegan Butter: Both are great for richness. You can replace them with avocado oil for a lighter touch.
How Do You Get the Sauce Smooth and Creamy?
Blending the sauce to a perfect creamy texture is key! Make sure to soak your cashews for at least 20 minutes; this softens them and helps achieve smoothness. Here’s a quick guide:
- Drain and rinse the soaked cashews before blending.
- Add them with the cooked sweet potato and liquids to your blender.
- Blend on high until there are no lumps and it’s silky. If it’s too thick, just add more plant-based milk a little at a time until you get the right consistency.
This is where the magic happens, turning simple ingredients into a delightful sauce without cheese!
Vegan Sweet Potato Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 8 ounces elbow macaroni (or pasta of choice)
Main Ingredients:
- 1 medium sweet potato (about 1 to 1¼ cups cooked and mashed)
- 1 cup raw cashews (soaked in hot water for at least 20 minutes)
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened plant-based milk (such as almond, soy, or oat)
Seasoning and Extras:
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground mustard (optional)
- Salt to taste
- Fresh herbs (such as parsley or thyme) for garnish
- Red pepper flakes for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 40 minutes total to prepare: around 10 minutes for prepping the ingredients and boiling the pasta, and about 30 minutes for cooking the sweet potato and blending everything together. A little patience goes a long way for this creamy, comforting meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot and adding a generous amount of salt. Once it’s boiling, add the elbow macaroni and cook according to the package directions until al dente. After cooking, drain the pasta and set it aside. We want it to be just right for the creamy sauce to cling to!
2. Prepare the Sweet Potato:
While the pasta is cooking, peel and dice your sweet potato. Place the cubes in a steamer basket or boil them in water until they are very tender, which takes about 15 minutes. Once soft, drain any excess water and set aside to cool slightly.
3. Make the Creamy Sauce:
After soaking the cashews, drain and rinse them. Add them to a high-speed blender. Now, add the cooked sweet potato, nutritional yeast, plant-based milk, olive oil or vegan butter, lemon juice, garlic powder, onion powder, smoked paprika, optional ground mustard, and a pinch of salt. Blend everything on high until you have a velvety, smooth sauce. If you find the sauce is too thick, simply splash in a bit more plant-based milk to reach your desired consistency.
4. Combine and Heat:
Next, pour the creamy sauce into the pot with the drained macaroni. Stir well to ensure every piece of pasta is coated in the delectable sauce.Heat the mixture over low flame, stirring frequently until it’s warmed through, but be careful not to let it boil—that could change the creamy texture!
5. Final Adjustments and Serve:
Before serving, taste the mac and cheese to see if it needs a little more salt or lemon juice. Once happy with the flavor, serve it hot! Don’t forget to garnish with fresh herbs, a sprinkle of smoked paprika, and red pepper flakes if you’d like a little kick. Enjoy your comforting, nourishing Vegan Sweet Potato Mac and Cheese!
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to add spinach, kale, or roasted broccoli for extra nutrition. You can mix them in while heating the mac and cheese to make it even heartier!
Can I Use Instant Pot for Cooking the Sweet Potato?
Yes, the Instant Pot is a great option! Just peel and cube the sweet potato, then add it to the pot with a cup of water. Cook on high pressure for about 8 minutes and quick release the pressure when done.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk to bring back creaminess if needed.
Can I Make This Recipe Nut-Free?
Yes! Simply substitute the cashews with silken tofu or sunflower seeds. Ensure you blend well to achieve a creamy consistency, and adjust the seasonings according to your taste!