November 7, 2018
Vegan Sweet Potato Mac and Cheese
vegan mac and cheese
This post is sponsored by Pacific Foods. We LOVE their plant-based beverages, especially their Cashew beverage!

Show me someone who doesn’t love Mac & Cheese and I will show you a liar. Kids, vegans, omnivores, picky eaters, everyone loves creamy pasta and cheese. Current company included. If I could eat any food, regardless of calories or fat, it would most definitely be mac & cheese (followed closely by pizza if anyone’s asking.) 

This similar love was evidenced to me a few months back at my friend’s rehearsal dinner where we were treated to a delicious buffet of gourmet food & fresh salads. After the first go around, I noticed that our entire table had gone back for a second plate of a single item: mac & cheese. That’s right friends, a table full of presumably adults rushing to get that second helping of cheesy macaroni. Sigh, it’s so, so good.

The beauty of this recipe is that is has half the fat of regular macaroni and cheese, yet tastes just as decedent and creamy. Pureed sweet potatoes and Pacific Foods cashew beverage create a silky, smooth sauce perfect for tossing with hot pasta.

vegan macaroni and cheesesweet potato cheese sauce

My family LOVES Pacific Foods cashew beverage; it’s so incredibly creamy and if you love the taste of cashew cream in your favorite dairy-free dishes, then you’ll want to try this beverage.

We’ve used it in countless recipes: tomato cashew pasta & cashew chai latte are two of my favorites so make sure to bookmark those after you grab a carton to make this pasta.

I say this so often, because it comes up over and over again in my conversations with other moms. Kids didn’t decide what foods we consider to be kid food- we did that. That also means that we get to rewrite the rules on what we consider to be kid-friendly. This mac and cheese is just that. It’s appealing to everyone, yet healthy enough to be a family-favorite.

This mac and cheese isn’t packed with a pound of cheese; though it’s just as decadent and creamy as any homestyle recipe. Vander thinks this mac and cheese is just about the most delicious thing he’s ever eaten; and I’m more than happy to keep making it for him. That just means BL and I get to enjoy it alongside him.

Dare I say that this mac and cheese is nutritious as well? Because we are using Pacific Foods cashew beverage and not cashews, we save quite a bit of calories and fat– without sacrificing flavor or texture. There’s just so much to love about this pasta.

Pacific Foods plant-based beverage is made with organic and Fair Trade Certified cashews! I love that Pacific Foods supports safe working conditions and sustainable growing practices in the farming communities.

vegan sweet potato mac and cheesevegan macaroni and cheese

You will need to pick up some nutritional yeast for this recipe, which is easily found at most grocery stores (check the baking aisle) or online. It’s what helps give the macaroni it’s distinctive cheesy flavor and color. You’ll use extras on popcorn, in this chili cheese sauce and hundreds of other vegan recipes.

This sauce comes together fairly quickly, if you make the sauce while you boil the water. Cook the garlic and aromatics together, then add the sweet potatoes. Add the milk and simmer until the sweet potato is softened.

Add everything to the blender, then puree until creamy! Toss with hot pasta and a little reserved pasta water and that’s it. The sauce will thicken a bit as it cools, so if you are serving this later then you’ll need to add a little more milk as you reheat it. YUM. Enjoy friends! xo
vegan macaroni and cheese vegan mac and cheese

Print

Vegan Sweet Potato Mac and Cheese

  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: entree, pasta, italian, dinner, lunch, main

Description

Vegan Sweet Potato Mac and Cheese ! This creamy mac and cheese is so delicious and perfect for kids and adults! Plant-based, delicious and healthy!


  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: entree, pasta, italian, dinner, lunch, main
  • Author: Alex Caspero MA, RD
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: entree, pasta, italian, dinner, lunch, main
Scale

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon smoked paprika
  • 2 cups peeled and cubed sweet potatoes
  • 2 cups Pacific Foods original cashew beverage
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon yellow mustard
  • 3/4 teaspoon fresh lemon juice
  • 12 ounces elbow noodles

Instructions

  1. Heat the large skillet over medium heat. Add the oil, the garlic and the thyme and quickly cook for 30-60 seconds until garlic is fragrant, taking care not to burn.
  2. Add in the salt, turmeric, paprika, sweet potatoes and milk, then reduce heat to low and simmer until potatoes are soft, about 15 minutes.
  3. While the potatoes are cooking, bring a large pot of salted water to a boil. Once the water is boiling, add the noodles and cook until al dente according to the package.
  4. Add the entire contents of the sweet potato pan to a blender along with the nutritional yeast, lemon juice and mustard. Blend until creamy and pureed.
  5. Drain the elbow noodles, reserving 1/2 cup of pasta water, and return back to the pot. Add the sweet potato sauce and toss to combine. The sauce will likely be thick, so add the pasta water, 1-2 tablespoons at a time until desired consistency is achieved. Taste, adding more salt/pepper as needed.

Nutrition

  • Serving Size: 6

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Thanks again to Pacific Foods for sponsoring this post!

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

26 comments
LEAVE A COMMENT
  1. I was desperate for Mac and cheese tonight! I have been vegan for over a year and recently became gluten free, and I am often disappointed with the homemade Mac and cheese recipes I find. I could buy a boxed package of vegan Mac and cheese, but so many of them include noodles that aren’t gluten free. I made this recipe tonight, though I substituted a can of coconut cream instead of cashew milk since that’s what I had on hand, and tossed it all with gluten free noodles. Oh… my… GOSH! I’m already looking forward to lunch tomorrow when I get to have the leftovers. Thank you!

  2. Hello I see that it has cashew milk would prefer to usedsoaked cashews but figured I might need to add water if so how much

  3. Hi thinking about making this but you say this uses a tablespoon of butter in your comments but the recipe does not call for butter. Plus its vegan. Help? 🙂

    • Vegans still LOVE mac and cheese 🙂 This one is sneaky- it taste rich and creamy but is almost fat-free. Just 1 tbsp. of butter in the whole recipe!

  4. I’m with ya on the mac & cheese (and the pizza for that matter!) I often roast and puree butternut squash for my mac & cheese but never have done it with sweetpotatoes. Will probably make this recipe this week (if not in the next few days!)

leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.