This Vegan Sweet Potato Mac And Cheese is creamy and bright orange, thanks to the sweet potatoes! It’s comforting and packed with goodness, making it a perfect meal for everyone.
Honestly, I love how this dish tricks my brain into thinking I’m having the classic cheesy version, but it’s all plant-based! Just boil, blend, and mix it with your pasta—so easy!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! It brings natural sweetness and creaminess. If you’re out of sweet potatoes, butternut squash is a great alternative, offering a similar texture and flavor.
Cashews: They give the sauce a rich, creamy texture. If you have nut allergies, try sunflower seeds or silken tofu as substitutes, although the flavor may change slightly.
Nutritional Yeast: It adds a cheesy flavor without dairy. If you don’t have it, you can use vegan cheese, but adjust the quantity to your taste, as vegan cheese can vary in strength.
Pasta: Elbow macaroni is traditional, but any pasta shape will work. For a gluten-free option, use a gluten-free pasta like brown rice or chickpea pasta, which holds up well.
Onions: They add depth to the dish when caramelized. You can swap them for shallots or leeks if you want a milder flavor.
How Do You Get a Creamy Sauce Without Dairy?
Creating a creamy sauce is key for vegan mac and cheese, and the blending is crucial. The sweet potatoes contribute to the rich texture, while the soaked cashews help make it ultra-smooth.
- Boil the sweet potatoes until soft, then drain.
- Soak your cashews in hot water for 20 minutes to soften before blending.
- Blend sweet potatoes and cashews with plant-based milk and seasonings. Ensure the mixture is smooth; add more milk if needed for consistency.
Don’t rush this step! A well-blended sauce ensures a creamy finish. If your sauce feels too thick, just adjust with a little more milk until it reaches your desired consistency.
Vegan Sweet Potato Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni or pasta of choice (gluten-free if desired)
For the Sweet Potato Sauce:
- 1 large sweet potato (about 1 ½ cups mashed)
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- 1/4 cup nutritional yeast
- 1 cup unsweetened plant-based milk (e.g., almond, oat, soy)
- 2 tbsp olive oil or vegan butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 1 tsp smoked paprika or regular paprika
- 1/2 tsp ground mustard (optional for cheesy tang)
- Salt and pepper to taste
For the Garnish:
- 1 small onion, finely diced
- Fresh thyme sprigs or chopped parsley for garnish
- Crushed red pepper flakes for garnish (optional)
How Much Time Will You Need?
This delicious Vegan Sweet Potato Mac and Cheese takes about 25 minutes to prepare. This includes around 10 minutes for prep work and 15 minutes for cooking and blending. It’s a quick and easy meal perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
2. Prepare the Sweet Potato:
While the pasta is cooking, peel and cube the sweet potato. Place the cubes into a small pot and cover them with water. Boil for about 12-15 minutes, or until the sweet potato is tender. Drain the cubes and transfer them to a blender.
3. Make the Sauce:
In the blender with the sweet potato, add the drained soaked cashews. Then, pour in the nutritional yeast, plant-based milk, olive oil (or vegan butter), garlic powder, onion powder, lemon juice, smoked paprika, ground mustard (if using), and salt and pepper. Blend until the mixture is very smooth. Scrape down the sides as needed, adjusting with more plant-based milk for desired creaminess.
4. Sauté the Onion:
In a skillet over medium heat, add a little oil and sauté the finely diced onion until it becomes caramelized and golden brown, approximately 5-7 minutes. This will add a wonderful flavor to your dish!
5. Combine Everything:
In a large mixing bowl, combine the cooked pasta with the sweet potato sauce, stirring thoroughly until all the pasta is nicely coated. Then, fold in most of the caramelized onion, setting aside some for topping later.
6. Serve and Garnish:
Transfer the mac and cheese to a serving bowl. Top it with the remaining caramelized onion, fresh thyme or parsley, and a sprinkle of crushed red pepper flakes if you like a little heat. Serve warm and enjoy this creamy, comforting vegan dish!
This Vegan Sweet Potato Mac and Cheese is a delicious way to enjoy a classic dish, filled with flavor while being completely plant-based. Perfect for both vegans and non-vegans alike!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, feel free to use any pasta shape you like. Gluten-free pasta such as brown rice or chickpea pasta also works well, so you can easily accommodate dietary needs.
How Long Can I Store Leftovers?
Leftover vegan sweet potato mac and cheese can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of plant-based milk if the sauce thickens too much.
Can I Make This Recipe Nut-Free?
Yes! If you’re looking to make this dish nut-free, substitute the cashews with sunflower seeds or silken tofu. Both alternatives will help create a creamy texture without using nuts.
Is There a Way to Make This Recipe Spicy?
If you love a bit of heat, try adding crushed red pepper flakes not just as a garnish but also blending some into the sweet potato sauce for a spicier kick. You could also mix in some diced jalapeños or hot sauce to suit your taste!