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.
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.
Nutrition
Serving: 1servingCalories: 467kcalCarbohydrates: 80gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 337mgPotassium: 499mgFiber: 6gSugar: 5gVitamin A: 9468IUVitamin C: 2mgCalcium: 174mgIron: 2mg