Vegan Sweet Potato Mac and Cheese
Learn how to make the creamiest, tastiest vegan sweet potato mac and cheese recipe!!
Servings 4 -6 servings
Calories 579kcal
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