This Vegan Sweet Potato Mac and Cheese is a creamy and comforting dish that will make you smile. It’s made with sweet potatoes, cashews, and warm spices—so tasty!
I love how easy it is to whip this up. Just blend the sauce and pour it over your favorite pasta. Plus, it feels great knowing it’s plant-based goodness! 🍠🍝
Key Ingredients & Substitutions
Sweet Potato: The sweet potato gives this dish its creamy texture and a natural sweetness. If you’re short on time, you can use canned pumpkin instead as a great substitute for a different flavor twist.
Cashews: These provide a creamy richness to the sauce. For a nut-free option, try using sunflower seeds or silken tofu to keep that creamy texture without nuts.
Nutritional Yeast: This ingredient gives the sauce a cheesy flavor. No nutritional yeast at home? You could swap it with a little vegan cheese, but start with less since it can be saltier.
Plant-Based Milk: I prefer almond or oat milk for their mild flavors. You can use any non-dairy milk you have on hand, but avoid sweetened varieties as they can alter the taste.
Pasta: Elbow macaroni is traditional, but you could use any pasta type you enjoy. Gluten-free pasta works well here, too!
How Do I Ensure My Mac and Cheese Sauce is Creamy and Smooth?
Getting the sauce just right is key in this recipe. Here’s how to achieve a nice, creamy consistency:
- Blend Well: Ensure your sweet potatoes and cashews are well-cooked and soaked respectively. This makes blending easier and achieves that smooth texture.
- Adjust Consistency: If the sauce seems too thick, don’t hesitate to add more plant-based milk, gradually, until it reaches your desired creaminess.
- Use a High-Speed Blender: If you have one, it helps to create a velvety sauce without any lumps.
Take your time blending until it’s smooth and creamy—no one wants a chunky sauce in their mac and cheese!
Vegan Sweet Potato Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni or your favorite pasta (use gluten-free pasta if desired)
For the Cheese Sauce:
- 1 large sweet potato (about 1 ½ cups cooked and mashed)
- 1/2 cup raw cashews (soaked in hot water for at least 30 minutes)
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (plus more for garnish)
- 1/2 teaspoon ground mustard or Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- Freshly ground black pepper to taste
- Optional: fresh herbs like sage or parsley for garnish
- Optional: pinch of cayenne pepper or red chili flakes for a little heat
How Much Time Will You Need?
This delightful Vegan Sweet Potato Mac and Cheese takes about 30 minutes total. You’ll spend about 10 minutes preparing and cooking the sweet potatoes and pasta, and another 15-20 minutes blending the sauce and combining everything. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside for later.
2. Prepare the Sweet Potato:
Peel and cube your sweet potato. You can boil or steam the cubes until they are very tender, which should take around 10-15 minutes. Drain them when done and then mash or place the sweet potato in a blender.
3. Soak the Cashews:
While your sweet potato is cooking, soak the cashews in hot water for at least 30 minutes so they soften nicely. After soaking, drain them well before using in your cheese sauce.
4. Make the Cheese Sauce:
In your blender, combine the cooked sweet potato, soaked cashews, nutritional yeast, plant-based milk, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, ground mustard, salt, and pepper. Blend all these ingredients until you have a smooth and creamy sauce. If it’s too thick, feel free to add a little extra plant-based milk until you reach the desired consistency.
5. Combine Pasta and Sauce:
Now it’s time to bring it all together! Pour the creamy cheese sauce over the cooked pasta in the pot or in a large mixing bowl. Stir well to ensure that every piece of pasta is coated in that delicious cheese sauce.
6. Heat and Serve:
If you want your mac and cheese extra warm, gently heat the combined mixture over low heat for a few minutes, stirring frequently. Serve immediately and don’t forget to garnish with more smoked paprika and fresh herbs, or sprinkle in some chili flakes if you fancy a little heat.
This Vegan Sweet Potato Mac and Cheese is wonderfully creamy, vibrant, and comforting—perfect for any meal, packed with flavor and plant-based goodness!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, feel free to use any pasta you like, such as shells, penne, or even gluten-free pasta. The cooking time may vary slightly, so keep an eye on it!
What Can I Substitute for Cashews?
If you’re looking for a nut-free option, sunflower seeds or silken tofu can work wonderfully in place of cashews. They will help maintain a creamy texture without the nuts.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop or in the microwave before serving!
Can I Make This Ahead of Time?
Yes, you can prepare the cheese sauce ahead of time! Just store it in the fridge for up to 2 days. When you’re ready to serve, cook the pasta and mix everything together, warming it gently before eating.
