This Vegan Sweet Potato Mac and Cheese is creamy, cheesy, and totally satisfying! Made with sweet potatoes, it’s a healthy twist on a classic dish that kids and adults love alike.
I’m always amazed at how this meal tastes so cheesy without any dairy. It’s like hugging your favorite comfort food but with a veggie twist. Plus, it’s super easy to whip up! 🥔❤️
Key Ingredients & Substitutions
Elbow Macaroni: A classic choice for mac and cheese. If you’re looking for a gluten-free option, any gluten-free pasta works just as well, like brown rice or chickpea pasta. I love how different textures can change the feel of the dish!
Sweet Potato: This ingredient gives the dish its creamy texture and natural sweetness. If you’re out of sweet potatoes, butternut squash or pumpkin puree can be used as substitutes. I find that pumpkin gives it a lovely fall flavor!
Raw Cashews: These create the creamy base for the sauce. If you’re nut-free, silken tofu or sunflower seeds can be great alternatives—both give a creamy texture without the nuts. I’ve used both with success in other recipes!
Nutritional Yeast: It adds a cheesy flavor without any dairy. If you can’t find it, you can use a vegan cheese melt or omit it, but you might want to add a touch more salt for flavor. Nutritional yeast is a pantry staple for me!
How Do I Get the Sauce to Be Creamy and Smooth?
The key to a creamy vegan cheese sauce lies in the blending technique. Start by soaking the cashews to soften them, which helps achieve that smooth consistency. Here’s how to make the sauce smoothly:
- After soaking, drain the cashews and add them to your blender with cooked sweet potato and other ingredients.
- Begin blending on low speed and gradually increase to high. This helps mix everything thoroughly without any lumps.
- If the sauce is too thick, add more almond milk a little at a time until you reach your desired consistency. It should be velvety!
By following these steps, you’ll have a smooth and creamy sauce that clings perfectly to your pasta!
Vegan Sweet Potato Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni (gluten-free if preferred)
For the Cheese Sauce:
- 1 large sweet potato (about 1 to 1 ½ cups mashed)
- 1/2 cup raw cashews (soaked in hot water for 20 minutes)
- 1 cup unsweetened almond milk (or other plant milk)
- 1/4 cup nutritional yeast
- 2 tbsp olive oil or vegan butter
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/2 tsp mustard (Dijon or yellow)
- 1/2 tsp salt (adjust to taste)
- Freshly ground black pepper to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious Vegan Sweet Potato Mac and Cheese takes about 30 minutes total. You’ll spend around 10 minutes cooking the pasta and preparing the sweet potato, and about 20 minutes making and combining everything. It’s a quick and satisfying meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to boil. Once boiling, add the elbow macaroni and cook according to package directions until it’s al dente (firm to the bite). After cooking, drain the pasta and set it aside for now.
2. Prepare the Sweet Potato:
Peel and dice the sweet potato into chunks. You can steam or boil these chunks until they are soft—this should take about 10-15 minutes. When they’re ready, drain them if boiled, then mash or transfer them to a blender.
3. Soak the Cashews:
Put the raw cashews in a bowl and cover them with hot water. Let them soak for at least 20 minutes to soften. This will help them blend smoothly into your cheese sauce!
4. Make the Cheese Sauce:
After soaking the cashews, drain them and place them in the blender. Add the cooked sweet potato, almond milk, nutritional yeast, olive oil (or vegan butter), lemon juice, garlic powder, onion powder, smoked paprika, mustard, salt, and pepper. Blend until the mixture is completely smooth and creamy. If it appears too thick, feel free to add a bit more almond milk until it reaches your desired consistency.
5. Combine the Pasta and Sauce:
Pour the creamy cheese sauce into the pot with your drained pasta. Stir it all together over low heat until the sauce is warmed up and nicely coats all the noodles.
6. Serve It Up:
Dish out your Vegan Sweet Potato Mac and Cheese into bowls. If you’d like, garnish with a sprinkle of smoked paprika and some fresh parsley or chives for a pop of color and flavor.
Enjoy your creamy, comforting, and nutritious Vegan Sweet Potato Mac and Cheese! It’s a wonderful meal that makes everyone feel happy and full.
Can I Use Other Types of Pasta?
Absolutely! While elbow macaroni is classic, you can use any pasta shape you prefer. Gluten-free pasta options, like brown rice or chickpea pasta, work wonderfully too!
How Can I Make This Recipe Nut-Free?
No problem! You can substitute the cashews with silken tofu or soaked sunflower seeds to maintain a creamy texture without the nuts. Just blend them as you would the cashews!
Can I Make the Cheese Sauce Ahead of Time?
Yes, you can! Prepare the cheese sauce in advance and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just reheat it gently and mix it with the cooked pasta.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of almond milk to loosen the sauce, and stir gently to avoid clumping. Enjoy it again for a quick meal!