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    BLANK » Recipe Index » Main Entree

    Vegan Sweet Potato Mac and Cheese (Gluten Free)

    Last Updated January 17, 2023. Published October 11, 2020 By Charla 16 Comments

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    Sweet potato mac and cheese - totally vegan, quick, easy and great recipe for the fall or the holiday season
    Delicious, time saving sweet potato mac and cheese that's gluten free and vegan friendly

    Learn how to make some delicious, creamy vegan macaroni and cheese with sweet potatoes. This recipe is super tasty and guaranteed to be a true crowd pleaser especially over the holiday season.

    Sweet potato mac and cheese - totally vegan, quick, easy and great recipe for the fall or the holiday season

    half a saucepan of mac and cheese

    While mac and cheese is very nice, how about mixing things up by incorporating some sweet potatoes.

    Yes I said it! A game changer that doubles up as a crowd pleaser for sure.

    Don't miss out on making some gluten free dairy free mac and cheese this fall. It's super easy to make and yields a big batch so the whole family can enjoy it.

    close up of the mac and cheese

    I'm so excited to be sharing a mac and cheese recipe. It couldn't have come any sooner, the timing is perfect (being fall) and with thanksgiving around the corner.

    I know this recipe will be a hit. It's gluten free, contains no dairy and doesn't take super long to make.

    It's another pasta recipe as just a my Vegan Pasta Bake and Vegan Rasta Pasta Dish

    I'm partial to adding some seasoning so I included a few herbs but rest assured the taste isn't overpowering at all.

    My family HATE bland mac and cheese. It's in our bloodline to add a dash of seasoning to most cuisines so mac and cheese is no different.

    Delicious, time saving sweet potato mac and cheese that's gluten free and vegan friendly

    You can use whatever gluten free pasta you want to make this recipe - fusilli, penne, spirali, macaroni. Whatever is easiest for yourself it makes no difference.

    In terms of cheese unlike many vegan recipes that use a combination of nutritional yeast and cashew nuts to yield a creamy cheesy consistency similar to my Homemade Vegan Cheddar Cheese.

    I like to depend on the standard vegan cheese like, Vegan Apple Smoked Cheese, Violife and Daiya. They are very good replica's of animal cheese and quite foolproof I might add.

    Ingredients you will need

    ingredients list

    The steps

    steps 1-2 boiling sweet potato and macaroni

    • Bring a medium sized pot with water to the boil and cook the chopped sweet potato until tender (should take about 5 minutes). (picture 1)
    • Reserve the water that the sweet potato has been cooking in and use a slotted spoon to remove the pieces. Then use a blender, masher or immersion stick to puree the sweet potato then set aside.
    • Meanwhile, bring the reserved water to the boil then add the pasta and cook until al dente (slightly firm) stir occasionally so the pasta doesn't stick. It should take about 6 minutes in total (picture 2)
    • Drain off the pasta in a colander and set aside.

    steps 3-6 mixing sweet potato cheese and mac

    • On medium heat, melt the dairy free butter and mix together the tapioca starch with the almond milk before pouring into the saucepan. (picture 3)
    • Continue to whisk briskly until a thickish white sauce has formed.
    • Stir in the black pepper, onion powder, garlic granules, sage, thyme, and pink salt. (picture 4)
    • Then stir in the sweet potato, sprinkle in the cheese and fold in the pasta. (picture 5-6)
    • Continue to stir until the cheese is completely melted and the sauce darkens in colour (3-4 minutes).

    Notes and tips 

    • I used gluten free cavatappi aka spirali/cellentani
    • You can reduce the cooking time by peeling and chopping the potatoes ahead of time and there is also the option to use frozen sweet potato instead. The frozen kind is already chopped/peeled so very hassle free. 2 cups will yield the amount listed.
    • The same principle applies to the pasta, cook it ahead of time if you are pushed for time or want to reduce being the kitchen.
    • The seasoning isn't overpowering, it's quite subtle and very complementary. If you don't fancy adding any that's fine just skip and leave it out.
    • Any plant based milk (except pistachio) works for this recipe. However, if you want a creamy texture go for almond or Cashew Milk
    • Feel free to use any gluten free pasta that you see fit.
    • Any leftovers can be stored in a refrigerator for 2-3 days or freeze, just make sure it's covered and wrapped very well to avoid freezer burn.

    Spatula lifting up the pasta

    Vegan side dishes you may like

    • Sweet Potato Mash 
    • Green Bean Casserole
    • Potato Salad
    • Mashed Potato Stuffing
    • Jamaican Steamed Cabbage
    • Stovetop Candied Yams
    • Brussel Sprouts
    • Cauliflower Rice

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Vegan Sweet Potato Mac and Cheese

    Learn how to make the creamiest, tastiest vegan sweet potato mac and cheese recipe!!
    5 from 8 votes
    Print Pin Rate
    Course: Main Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 -6 servings
    Calories: 579kcal
    Author: Charla

    Ingredients

    • 5 cups of gluten free pasta 350g(spirali, penne, fusilli, macaroni etc..)
    • 1 medium sized sweet potato peeled and chopped
    • 2 cups vegan cheese 230g (Violife, Daiya etc..)
    • 2 cups almond milk  500g (cashew works fine too)
    • 3 tablespoon dairy free butter
    • 2 tablespoon tapioca starch arrow root, potato works as well
    • 1 teaspoon parsley or sage
    • 1 teaspoon thyme fresh stems removed, or dried
    • 1 teaspoon garlic granules
    • 1 teaspoon onion powder
    • ½ teaspoon black pepper
    • Pink salt to taste

    Instructions

    • Bring a medium sized pot with water to the boil and cook the chopped sweet potato until tender (should take about 5 minutes).
    • Reserve the water that the sweet potato has been cooking in and use a slotted spoon to remove the pieces. Then use a blender, masher or immersion stick to puree the sweet potato then set aside.
    • Meanwhile, bring the reserved water to the boil then add the pasta and cook until al dente (slightly firm) stir occasionally so the pasta doesn't stick. It should take about 6 minutes in total
    • Drain off the pasta in a colander and set aside.
    • On medium heat, melt the dairy free butter and mix together the tapioca starch with the almond milk before pouring into the saucepan.
    • Continue to whisk briskly until a thickish white sauce has formed.
    • Stir in the black pepper, onion powder, garlic granules, parsley, thyme, and pink salt.
    • Then stir in the sweet potato, sprinkle in the cheese and fold in the pasta.
    • Continue to stir until the cheese is completely melted and the sauce darkens in colour (3-4 minutes).
    • Do a taste test and adjust for seasoning (if required) prior to serving

    Notes

    • I used gluten free cavatappi aka spirali/cellentani
    • You can reduce the cooking time by peeling and chopping the potatoes ahead of time and there is also the option to use frozen sweet potato instead. The frozen kind is already chopped/peeled so very hassle free. 2 cups will yield the amount listed.
    • The same principle applies to the pasta, cook it ahead of time if you are pushed for time or want to reduce being the kitchen.
    • The seasoning isn't overpowering, it's quite subtle and very complementary. If you don't fancy adding any that's fine just skip and leave it out.
    • Any plant based milk (except pistachio) works for this recipe. However, if you want a creamy texture go for almond or Cashew Milk
    • Feel free to use any gluten free pasta that you see fit.
    • Any leftovers can be stored in a refrigerator for 2-3 days or freeze, just make sure it's covered and wrapped very well to avoid freezer burn.
     

    Nutrition

    Calories: 579kcal | Carbohydrates: 80g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Sodium: 924mg | Potassium: 118mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4635IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Vegan Instant Pot Cauliflower Soup
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Shannon

      September 26, 2019 at 8:50 pm

      Hi Charla! What brand of gf pasta did you use in your photos? I love that shape but have never found a gf brand that carries it!

      Reply
      • Charla

        September 26, 2019 at 9:11 pm

        Hi Shannon. It's by Riscossa! A good friend of mine who is Italian shipped me a GF batch because she knows I'm a food blogger and wanted the real deal for my recipe. I haven't seen it in the shops nor online making it extremely hard to source. Regular GF macaroni is widely available but not the same ;(

        Reply
    2. Farah

      September 23, 2019 at 6:14 am

      5 stars
      Wow this looks so vibrant and delicious! I love mac and cheese but usually cant handle more than a couple of bites. I'm betting this recipe will change that!

      Reply
      • Charla

        September 23, 2019 at 8:46 pm

        Thanks Farah. Yes it is a game changer for sure.

        Reply
    3. Veena Azmanov

      September 23, 2019 at 4:41 am

      5 stars
      I love the combination of sweet potatoes to this dish. One favorite option for Dinner.

      Reply
      • Charla

        September 23, 2019 at 8:47 pm

        Yes the sweet potatoes make all the difference.

        Reply
    4. Danielle

      September 23, 2019 at 4:21 am

      5 stars
      Good old mac'n'cheese - I love making it based on all kinds of recipes. It comes up so good every time. Love the images - they look so inviting!

      Reply
      • Charla

        September 23, 2019 at 8:47 pm

        Thanks for the love Danielle

        Reply
    5. Monica

      September 23, 2019 at 3:40 am

      5 stars
      Charla this looks positively luscious! The perfect creamy texture and it's literally glowing in the light. 🙂 This is the perfect side for vegan Thanksgiving, no doubt about it!

      Reply
      • Charla

        September 23, 2019 at 8:48 pm

        Thanks Monica. I was definitely thinking of thanksgiving while making this dish.

        Reply
    6. Andrea Metlika

      September 22, 2019 at 11:13 pm

      5 stars
      This looks fabulous. I really like that you used vegan cheese in this recipe.

      Reply
      • Charla

        September 23, 2019 at 8:48 pm

        Thank you! Team vegan!!

        Reply
    7. Suzy

      September 22, 2019 at 11:11 pm

      5 stars
      We are going to make this soon! My family has to stay away from gluten and we are always looking for new recipes to try! Love it!

      Reply
      • Charla

        September 23, 2019 at 8:48 pm

        I hope you enjoy the recipe when you do get around to making it.

        Reply
    8. Raia Todd

      September 22, 2019 at 8:52 pm

      5 stars
      Ooooh! What a great way to add in sweet potatoes. This sounds lovely!

      Reply
      • Charla

        September 22, 2019 at 8:55 pm

        Thanks Raia

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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