Vegan Sweet Potato Mac and Cheese
Nov 26, 2024 • Updated Dec 12, 2024
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Make the creamiest vegan sweet potato mac and cheese with just a few simple ingredients! The vegan cheese sauce is completely dairy-free and is made with wholesome sweet potatoes which gives it a beautiful orange colour. Whether you’re exploring a vegan lifestyle or just looking for a fresh take on a classic mac and cheese dish, this recipe delivers flavours and the perfect texture to satisfy all your comfort food cravings.
Table of Contents
Why You’ll Love This Vegan Mac and Cheese Recipe
Traditional mac and cheese is the ultimate comfort food, right? Unfortunately for a lot of us, it quickly induces a stomach ache which is never fun to deal with. This sauce is made using sweet potatoes and cashews and it’s so creamy without the heavy cream – no tummy aches here!
I love using sweet potatoes to veganize everyday recipes and common foods, try these 3-ingredient vegan sweet potato tortillas, or my shepherd’s pie with sweet potatoes for another sweet twist on a classic comfort food! Sweet potatoes give your body fiber and vitamins, while cashews give you healthy fats and protein, making this recipe a crowd pleaser that’s also good for you!
With simple ingredients and easy prep, this recipe is a great go-to for busy weeknights or cozy weekends. Its familiar, comforting flavors are great for picky eaters and adults, making it the perfect dish.
Ingredients You’ll Need
- Pasta of choice: Any kind of pasta will work for this mac and cheese. Opt for gluten-free pasta varieties like brown rice or chickpea pasta if preferred/needed.
- Sweet potato: Roasted sweet potato adds a natural sweetness to the sauce and gives it a vibrant color.
- Yellow onion: White or red onions can work as replacements.
- Garlic: Enhances the flavor of the dish. Roasted garlic can provide a sweeter, more mellow alternative.
- Raw cashews: This creates a velvety, creamy base. Sunflower seeds or silken tofu are good nut-free options.
- Nutritional yeast: Use vegan cheese shreds for a stronger flavor, though they may alter the texture.
- Smoked paprika: Regular paprika or a dash of liquid smoke can be used instead if you prefer.
- Salt: Kosher salt or sea salt both work; use whatever you like!
- Black pepper
- Dried thyme: Provides a gentle herbaceous touch. Dried oregano or Italian seasoning can fill in.
- Tamari: Boosts savouriness with a subtle umami kick. Soy sauce or coconut aminos can step in if tamari isn’t available.
- Plant milk: Helps achieve a creamy texture. You can use any variety of non-dairy milk – cashew milk, almond milk, oat milk, or coconut milk but avoid using flavored or sweetened versions.
- Vegetable broth: Replace with water or mushroom broth if preferred.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Vegan Sweet Potato Mac and Cheese
Step 1: In a medium pot over high heat, bring water to a boil and add sweet potato, onion, and garlic. Cook until ingredients are fork tender, about 8 – 10 minutes. Drain and transfer ingredients into a blender.
Step 2: Drain cashews and add to a high speed blender along with nutritional yeast, salt, black pepper, smoked paprika, thyme, tamari, plant milk, and broth. Blend on high until completely smooth and adjust to taste as needed.
Step 3: Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Once ready, drain the pasta water and return the pasta to the pot over low heat. Add about half of the sauce to the pot and stir to incorporate evenly.
OPTIONAL STEP: If desired, transfer the pasta to an oven-safe baking dish (about 8×10″) and top with additional vegan shredded cheese or a drizzle of olive oil and breadcrumbs. Broil in the oven at 400F for 5 – 6 minutes on the top rack until the top is nice and golden brown.
Secrets to Success
- To make the cashew cheese sauce smooth and creamy make sure your cashews are soaked really well. If you’re short on time, a quick soak in boiling water for 10 minutes works well.
- Adjust the salt, pepper, and smoked paprika according to your preference to enhance the sauce’s flavor.
- Opt for pasta shapes that hold sauce well, like elbows or shells. For a gluten-free option, brown rice or chickpea pasta are great choices.
- For the creamiest consistency, blend the sauce until completely smooth. A high-speed blender is the best thing to use here!
Serving Tips
- Top your mac and cheese with your favorite fresh herbs. Parsley or chives are great options!
- Incorporate steamed broccoli, peas, or sautéed spinach to boost the dish’s nutritional value and add variety.
- Serve some baked avocado fries, green bean casserole, or gochujang potato chips as a side for the ultimate meal.
- Oh, and let’s not forget about dessert! Pecan pie bliss balls, the viral Dubai pistachio knafeh chocolate bar, or some high protein pumpkin ice cream would be a delicious way to end your meal.
Storage Tips
For best results store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, adding a splash of plant milk to restore creaminess.
Recipe FAQs
Yes! Substitute the cashews with sunflower seeds or silken tofu to achieve a creamy consistency without nuts.
More Vegan Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Vegan Sweet Potato Mac and Cheese
Equipment
- high speed blender
- medium sized pot
- 8×10" baking dish
Ingredients
- 8-10 oz pasta of choice
- 2 cups orange sweet potato peeled and diced
- 1/2 yellow onion roughly chopped (large chunks)
- 5 cloves garlic peeled
- 1/2 cup cashews raw, soaked overnight in cool water or in boiling water for 10 minutes
- 1/4 cup nutritional yeast
- 2 tsp smoked paprika
- 1 tsp salt kosher
- 1/8 tsp black pepper
- 1/4 tsp dried thyme
- 1 tbsp tamari or gluten free soy sauce
- 1 cup plant milk unsweetened
- 1 cup vegetable broth low sodium
Instructions
- In a medium pot over high heat, bring water to a boil then add sweet potato, onion and garlic. Cook until ingredients are fork tender, about 8-10 minutes. Drain and transfer ingredients into a blender.
- Drain cashews and add to the blender along with nutritional yeast, salt, black pepper, smoked paprika, thyme, tamari, plant milk and broth. Blend on high until completely smooth and adjust to taste as needed.
- Cook pasta according to package directions. Once ready, drain water and return the pasta to the pot over low heat. Add about half of the sauce to the pot and stir to evenly incorporate.
- OPTIONAL STEP: If desired, transfer the pasta to an oven safe baking dish about 8×10" and top with additional vegan shredded cheese or breadcrumbs. Broil in the oven at 400F for 5-6 minutes on the top rack until the top is nice and golden.
Notes
- To make the cashew cheese sauce smooth and creamy make sure your cashews are soaked really well. If you’re short on time, a quick soak in boiling water for 10 minutes works well.
- Adjust the salt, pepper, and smoked paprika according to your preference to enhance the sauce’s flavor.
- Opt for pasta shapes that hold sauce well, like elbows or shells. For a gluten-free option, brown rice or chickpea pasta are great choices.
- For the creamiest consistency, blend the sauce until completely smooth. A high-speed blender is the best thing to use here!
Nutrition information is automatically calculated, so should only be used as an approximation.
