Vegan Sweet Potato Mac and Cheese
Vegan sweet potato mac and cheese. A healthy, velvety mac and cheese sauce made with spices and nutrient-rich sweet potatoes.
Doesn’t everyone love mac & cheese? Kids, vegans, omnivores, picky eaters, everyone loves creamy pasta and cheese. Current company included. If I could eat any food, regardless of health benefits, 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. It’s that 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. It doesn’t have the same sharp cheddar cheese taste that regular mac and cheese has, but I never seem to miss it. Pureed sweet potatoes, spices and almond milk create a silky, smooth sauce perfect for tossing with hot pasta.
As someone with a very picky 4-year old, I find that pasta is one of the easiest ways to get extra nutrients in. He’s not a huge fan of vegetables in their traditional state, but will happily gobble down pureed veggies as long as it’s tossed with pasta. Works for me! With an extra boost of vitamin A in the form of beta-carotene, fiber, and potassium this mac and cheese is just that. It’s appealing to everyone, yet healthy enough to be a family-favorite.
Ingredients for Vegan Sweet Potato Mac and Cheese
Here’s what you’ll need for this velvety pasta recipe:
- Olive oil
- Garlic cloves
- Spices, like salt, turmeric and smoked paprika
- Peeled and cubed sweet potatoes
- Non-dairy milk of choice, I used almond milk but any kind would work
- Nutritional yeast
- Yellow or dijon mustard (the acid from the mustard makes the sauce more creamy)
- Fresh lemon juice, just a little to brighten up the sauce but not enough to make it taste like lemon!
- Noodles of choice, we love elbow noodles
Tips and Substitutions:
Butternut squash can be subbed for the sweet potato. For a more decadent pasta, I highly recommend adding in a tablespoon or two of dairy-free butter to the pasta at the end. I do this often when I’m making any kind of pasta and a tip I learned working at an Italian restaurant when I was in high school. It makes for a silky, glossy sauce and really elevates any pasta– including this mac and cheese.
For a gluten-free option, use any gluten-free pasta of choice.
For an extra boost of vegetables, you can stir in spinach leaves, kale leaves or very finely chopped broccoli. This vegan mac and cheese with broccoli is another kid-friendly recipe that I highly recommend making.
What is Nutritional Yeast?
You will need to pick up some nutritional yeast for this recipe, which is easily found in the baking or spice aisle at most well-stocked 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.
If you’re new to the plant-based world, chances are that you’ve never heard of nutritional yeast, aka “nooch.” I know that I didn’t have a clue what this ingredient was when we first started eating this way! Not to be confused with brewers or baker’s yeast, nutritional yeast is grown specifically to be enjoyed as food. The yeast is not alive and it has a very cheesy, savory taste.
Instructions for making this sweet potato mac and cheese
For start, heat the oil in a large skillet or saucepan over medium heat. Add the garlic and thyme then cook quickly for 30-60 seconds until the garlic is just fragrant, taking care not to burn.
Next, add in the salt, turmeric, paprika, sweet potatoes and milk of choice. Then reduce heat to low and simmer until potatoes are soft, about 15 minutes.
While the potatoes are softening, bring a large pot of salted water to a boil. Add the noodles of choice and cook until just al dente.
Add the contents of the sweet potato pan to a blender (affiliate) along with the nutritional yeast, lemon juice and mustard then blend until creamy and smooth.
Drain, then toss the creamy potato mixture with the hot pasta and 1/2 cup of pasta water. Season with more salt and pepper as needed. If you like a spicier pasta, then I’d recommend a pinch of cayenne pepper at the end.
Can I bake this casserole?
If you prefer your mac and cheese baked, then I’d recommend adding in more milk or pasta water to make for a creamier sauce. This will help the mac and cheese not dry out as it bakes.
To bake, transfer the pasta mixture to a lightly greased casserole dish then top with regular breadcrumbs or panko breadcrumbs and bake until golden brown and bubbling.
More Kid-Friendly Pasta Recipes:
If you are looking for more tried-and-true kid-friendly pasta recipes, then I’d recommend trying these:
- Lemon Chickpea Orzo Soup
- Baked Mac and Cheese
- One Pot Vegan Chili Mac
- Simple Fresh Tomato Sauce
- Macaroni and Cheese with Broccoli
If you try this recipe, make sure to come back to rate it and leave a comment. Your feedback helps others and seeing you make my recipes makes my day!
Vegan Sweet Potato Mac and Cheese
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
- 1 3/4 cups non-dairy milk of choice, I like unsweetened almond milk
- 1/3 cup nutritional yeast
- 1/2 teaspoon yellow mustard
- 3/4 teaspoon fresh lemon juice
- 12 ounces elbow noodles
Instructions
- Heat a large skillet or saucepan 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.
- Add in the salt, turmeric, paprika, sweet potatoes and milk, then reduce heat to low and simmer until potatoes are soft, about 15 minutes.
- 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.
- Add the entire contents of the sweet potato pan to a blender along with the lemon juice and mustard. Blend until creamy and pureed.
- 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.