Vegan Mac and Cheese

This rich and creamy vegan mac and cheese without cashews is made completely plant-based, vegan and nut free thanks to a combination of sweet potatoes, nutritional yeast and a few spices. This easy pasta recipe will become a favourite weeknight meal!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 572kcal

Author Sally

Ingredients

2 cups (approx 350 grams) sweet potato
1 cup water
½ cup coconut milk
⅓ cup nutritional yeast
1 teaspoon dijon mustard
2 teaspoons soy sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt or to taste
400 grams elbow pasta

Instructions

Peel and chop sweet potato into 2 cm cubes. Add to a small saucepan with enough water to cover and place on the stove on high heat. Boil sweet potatoes until soft.
While the sweet potatoes are cooking, bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Drain and add pasta back into the saucepan. Set aside.
Drain sweet potato and add to a blender. Add in the rest of the ingredients excluding the pasta and blend for 2-3 minutes until completely smooth.
Pour sauce over the cooked pasta and stir until all pasta is completely combined. Taste and adjust salt as necessary. Serve.

Notes

For how to store and reheat, see the blog post.

Adapted from Running With Spoons.

Nutrition