This creamy vegan sweet potato mac and cheese is a fun twist on a classic dish! Made with smooth sweet potatoes, cashews, and delicious spices, it’s comfort food that warms your heart.
What I love most is how easy it is to whip up! Just blend the sauce, mix it with pasta, and you’re ready to enjoy a tasty meal that even non-vegans will love. 🍽️
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic choice, but feel free to use any pasta you like! Fusilli, penne, or gluten-free pasta can work just fine. I often opt for whole grain for added nutrition.
Sweet Potato: Sweet potatoes offer natural sweetness. If you’re in a pinch, pumpkin or butternut squash can be great alternatives, but note that the flavor will be slightly different.
Raw Cashews: Cashews give a creamy texture. If you’re nut-free, try sunflower seeds or silken tofu instead. They won’t be as rich but will still provide creaminess.
Nutritional Yeast: This adds a cheesy flavor. If you can’t find it, you can use a bit of vegan cheese or vegan parmesan, though it may change the flavor slightly.
Plant-Based Milk: Almond, soy, or oat milk are all good choices. Use whatever you have on hand! Just ensure it’s unsweetened to maintain the sauce’s savory profile.
How Do I Get the Sauce Creamy and Delicious?
Getting the sauce to the right consistency and flavor is key. Here’s how to make it smooth and tasty:
- Start by cooking the sweet potato until it’s very tender, as this helps with blending.
- Soaking the cashews for 15 minutes in hot water softens them, making them easier to blend. If you have a high-powered blender, you can skip soaking.
- When blending, add enough plant milk so the mixture is smooth—if it’s too thick, slowly pour in more until you reach your desired creaminess.
- Heat the sauce gently after blending to enhance the flavors. Stir constantly to prevent sticking.
These steps will help you achieve a velvety and flavorful cheese sauce that pairs beautifully with your pasta! Enjoy cooking!
How to Make Vegan Sweet Potato Mac And Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni or pasta of choice (use gluten-free if desired)
- 1 medium sweet potato (about 1 cup cooked and mashed)
- 1/2 cup raw cashews (soaked in hot water for 15 minutes if not using a high-powered blender)
- 1 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric (for color and subtle flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Red pepper flakes and fresh herbs (e.g., thyme or parsley) for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes total—10 minutes for prep and cooking the sweet potato, and another 15-20 minutes to cook the pasta and make the sauce. The result is a delicious and creamy vegan comfort dish that’s ready to enjoy in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente. This typically takes around 8-10 minutes. Once cooked, drain the pasta and set it aside while you prepare the sauce.
2. Prepare the Sweet Potato:
While the pasta is cooking, peel and dice the sweet potato into chunks. You can either boil or steam it until tender, which should take about 10-15 minutes. Once soft, drain (if boiled) and transfer it to a blender.
3. Make the Creamy Sauce:
In the blender with the sweet potato, add the soaked cashews, plant-based milk, nutritional yeast, lemon juice, smoked paprika, garlic powder, onion powder, turmeric, salt, and black pepper. Blend everything together until it’s completely smooth and creamy. If the mixture is too thick, add a little more plant milk until you reach your desired consistency.
4. Heat the Sauce:
Pour the creamy sauce into a pot and heat it over low to medium heat. Stir constantly until it is warmed through. This will help the flavors meld together and give a nice warm temperature, perfect for serving.
5. Combine Pasta and Sauce:
Once the sauce is heated, add the cooked pasta directly to the pot. Stir everything together until the pasta is thoroughly coated with the creamy sauce, making sure each piece is covered.
6. Serve and Garnish:
Serve your delicious vegan sweet potato mac and cheese immediately. For an extra kick, garnish with a sprinkle of red pepper flakes and some fresh herbs like thyme or parsley, if you like.
Enjoy this comforting vegan mac and cheese that’s not only rich and creamy but also naturally sweetened by sweet potatoes! It’s a delightful dish for everyone!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While elbow macaroni is traditional, feel free to use any pasta shape you prefer. Gluten-free pasta works great too, and you can experiment with whole grain options for added nutrition.
Can I Make This Recipe Nut-Free?
Yes! If you need a nut-free option, substitute the cashews with sunflower seeds or silken tofu for creaminess. The flavor may vary slightly, but it will still be delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of plant milk if needed to bring back the creaminess.
Can I Add Vegetables to This Dish?
Definitely! Adding veggies like steamed broccoli, spinach, or peas can boost the nutrition and flavor. You can mix them in with the pasta right before serving!