Sweet Potato Mac and Cheese (vegan!)
This sweet potato mac and cheese is a healthier take on the well-loved dish, made with sweet potatoes and nutritional yeast.
Servings 3
Calories 566kcal
Ingredients
- 2 Sweet Potatoes Medium size, roughly 250 g total weight
- 3/4 tsp Salt
- 1 clove Garlic
- 1/2 tsp Sunflower Oil
- 1 tsp Lemon Juice
- 1/2 cup/ 120 ml Soy Milk or dairy-free milk of choice - make sure it's unsweetened
- 1/4 cup/ 10 grams Nutritional Yeast
- 1/4 tsp Black Pepper
- 1 cup/ 150 grams Macaroni Pasta
Instructions
- Peel and dice the sweet potatoes into 1 inch/ 2.5 cm cubes. Add to a medium-sized pan, cover with water and add 1/2 tsp salt. Boil oh high heat for 15 minutes until the potatoes are soft. Alternatively, you can cook the sweet potatoes in the microwave for 5 minutes in a bowl with a little water.
- Set aside the potatoes to cool slightly. Meanwhile, peel and roughly chop the garlic then saute in a small frying pan with 1/2 tsp sunflower oil until fragrant.
- OAdd the cooled sweet potatoes, sauteed garlic, soy milk, lemon juice, nutritional yeast, black pepper and remaining 1/4 tsp salt to a blender. Begin by blending on low speed then gradually increase the speed to high, until the sauce is creamy and smooth.
- Meanwhile, boil the macaroni pasta in a large pot of salted water according to packet instructions. Drain the pasta and add back to the pot along with the blended sauce. Simmer on low heat until the sauce is bubbling. Serve hot and enjoy!
- Optional additional step: Transfer the vegan mac and cheese to an oven-proof dish, top with your favourite dairy-free cheese (I like violife here in the UK), and bake for 15-20 minutes at 180 °C/ 350 °F until golden and bubbling.
Notes
- Variation: blend 1-2 jalapenos into the cheese sauce for a spicy kick!
- To make mac and greens: A few minutes before the pasta is finished boiling, add 1/2 head broccoli chopped into florets. You can also add any other greens of your choosing!