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BLANK » Recipe Index » Main Entree

Vegan Sweet Potato Mac and Cheese (Gluten Free)

October 7, 2024 by Charla 18 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.

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 thankgiving 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.

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.

Ingredients you will need

ingredients list
  • Gluten free pasta - You can use any type of gluten free paste for this recipe, any shape or size works just fine.
  • Sweet potato - I'm using the sweet potato that is the most popular and accessible which is the one with the orange flesh (this one is extremely sweet).
  • Vegan cheese - I like to use vegan apple smoked cheese, violife and daiya these are all foolproof and meltable cheese.
  • Almond milk - Plant based milk that is neutral in taste works best, so cashew or almond (don't use coconut milk).

Reasons to make this recipe

  • It is such a great way to incorporate sweet potatoes into your diet/lifestyle
  • Adding sweet potato to mac and cheese is a unique concept
  • The sauce is so rich and creamy and not to mention it is VERY tasty
  • This recipe is suitable for those who are gluten free and vegan
  • Any leftovers can either be refrigerated or frozen
  • A really simple recipe that the entire family are guaranteed to enjoy

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).
  • 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.
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.
  • 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.
  • 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).

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.
  • Feel free to use this Vegan Cheese Sauce instead.
  • 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

Other vegan side dishes you may like

  • Sweet Potato Mash
  • Green Bean Casserole
  • Potato Salad
  • Sweet Potato Cubes
  • Sweet Potato Casserole Without Marshmallows
  • Dairy Free Mac and Cheese
  •  Potato Stuffing
  • Jamaican Steamed Cabbage
  • Stovetop Candied Yams
  • Brussel Sprouts
  • Herb Cauliflower Rice

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, 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 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.
4.89 from 9 votes
Print Pin Rate
Course: Main Entree
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 people
Calories: 579kcal
Author: Charla

Ingredients

  • 5 cups 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  (475ml) (cashew milk works fine too)
  • 3 tablespoon dairy free butter (42g)
  • 2 tablespoon tapioca starch )arrow root, potato starch works as well
  • 1½ teaspoon parsley or sage
  • 1⅓ teaspoon thyme fresh stems removed, or dried
  • 1½ teaspoon garlic granules
  • 1½ 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.
  • Feel free to use this Vegan Cheese Sauce instead.
  • 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!

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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.

Comments

  1. Georgianna says

    January 31, 2024 at 3:04 am

    4 stars
    Super flavoursome and extra yummy, my whole family loved it.

    Reply
    • Charla says

      February 02, 2024 at 7:40 am

      Thank you

      Reply
  2. Shannon says

    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 says

      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
  3. Farah says

    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 says

      September 23, 2019 at 8:46 pm

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

      Reply
  4. Veena Azmanov says

    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 says

      September 23, 2019 at 8:47 pm

      Yes the sweet potatoes make all the difference.

      Reply
  5. Danielle says

    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 says

      September 23, 2019 at 8:47 pm

      Thanks for the love Danielle

      Reply
  6. Monica says

    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 says

      September 23, 2019 at 8:48 pm

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

      Reply
  7. Andrea Metlika says

    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 says

      September 23, 2019 at 8:48 pm

      Thank you! Team vegan!!

      Reply
  8. Suzy says

    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 says

      September 23, 2019 at 8:48 pm

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

      Reply
  9. Raia Todd says

    September 22, 2019 at 8:52 pm

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

    Reply
    • Charla says

      September 22, 2019 at 8:55 pm

      Thanks Raia

      Reply
4.89 from 9 votes (1 rating without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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