Vegan Sweet Potato Macaroni and Cheese
Vegan Sweet Potato Macaroni and Cheese, a simple plant-based alternative to traditional mac and cheese made with a sweet potato sauce instead of cheese. Super flavorful!
Equipment
- 1 baking sheet
- 1 large pot
- 1 high powered blender
Ingredients
- 3 cups sweet potatoes cut into cubes (about 1 large potato)
- 1 small yellow onion sliced
- 3 cloves garlic
- 2 teaspoons oil optional
- 1 ½ cups plant-based milk unsweetened
- ¼ cup nutritional yeast
- 1 teaspoon white miso paste
- 1 tablespoon smoked paprika
- 1 tablespoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 16 ounces elbow macaroni pasta
Instructions
- Roast vegetables: Preheat oven to 450 degrees Fahrenheit (about 230 degrees Celsius). Add 3 cups sweet potatoes, 1 small yellow onion, and 3 cloves garlic to baking sheet. Drizzle with 2 teaspoons oil and toss to combine, then roast until the sweet potatoes begin to soften and brown, about 20 minutes. Flip the vegetables once when cooking to brown on all sides.
- Blend sweet potato sauce: When sweet potatoes, yellow onion, and garlic are done, add them to a blender with 1 ½ cups plant-based milk, ¼ cup nutritional yeast, 1 teaspoon white miso paste, 1 tablespoon smoked paprika, 1 tablespoon ground turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dijon mustard. Blend on high for 30-60 seconds, or until the mixture is well combined. The consistency should be thick, but spreadable.
- Cook macaroni: Cook 16 ounces elbow macaroni pasta according to package instructions. Typically this means boiling salted water, then adding pasta and cooking for 7-8 minutes, or until al dente (soft, but still firm and not soggy). When done, drain and add the pasta back to the pot.
- Mix pasta with sauce: Once pasta is done cooking, pour the sweet potato sauce into the pot with the cooked macaroni. Stir to combine and coat the pasta in the sweet potatoes sauce. Then enjoy!
Notes
Prep ahead: Make the roasted sweet potatoes, onion, and garlic up to 3-4 days ahead of time, or make the sweet potato sauce up to 2-3 days ahead of making the macaroni.
Leftovers and storage: Store leftover sweet potato macaroni in an airtight container for up to 4-5 days. Freeze in a freezer-friendly bag or container for up to one month, then remove to refrigerator to thaw 24 hours before serving. Reheat in the microwave for 1-2 minutes, or in a pot on the stove for 5 minutes (you may need to add a small amount of liquid, water or plant-based milk) if the sauce is too thick.
Nutrition notes: Nutrition information is an estimate and is includes all listed ingredients. This recipe is completely plant-based. To make this recipe gluten free, use gluten free macaroni pasta.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 79gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 155mgPotassium: 382mgFiber: 5gSugar: 8gVitamin A: 10134IUVitamin C: 3mgCalcium: 119mgIron: 3mg
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