• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Purely Kaylie

  • About
    • About Kaylie
    • Press
  • Recipes
  • Shop
    • Recipe eBook
  • Contact

Vegan Sweet Potato Mac and Cheese

Jump to Recipe·Print Recipe

This vegan sweet potato mac and cheese is ultra creamy, comforting, and perfect for the fall season! The recipe is gluten-free, dairy-free, oil-free, and made with wholesome ingredients. You’ll enjoy this healthy twist on the classic comfort food we all love.

vegan sweet potato mac and cheese inside a white bowl with breadcrumbs on top

Everyone loves mac and cheese. It’s a comforting, classic, childhood favorite for many of us. But, we aren’t all able to consume a giant bowl of shredded cheese and butter anymore. Whether you’re vegan, dairy-free, gluten-free, or just looking to consume a healthier diet, this recipe is for you!

This vegan sweet potato mac and cheese is creamy, satisfying, and totally guilt-free with only nutritious ingredients. It’s a secretly healthy mac and cheese that brings comfort food to a whole new level. It has the indulgent texture and flavor of traditional mac, but actually contains no cheese at all.

vegan mac and cheese inside a white bowl surrounded by a cream linen napkin

What is vegan mac and cheese made of?

You can create vegan mac and cheese several different ways, but this recipe is based off of sweet potato, cashews, and nutritional yeast. Each of these ingredients contribute to a creamy, cheesy dairy-free sauce.

Here are all the ingredients in this vegan sweet potato mac and cheese:

  • Sweet potato
  • Cashews
  • Nutritional yeast
  • Tomato paste
  • Lemon juice
  • Garlic cloves
  • Seasoning/spices
  • Elbow noodles
small white bowls with tomato paste, cashews, cubed sweet potato, lemon, garlic, and nutritional yeast on top of a marble wood cutting board

How to Make Vegan Sweet Potato Mac and Cheese

Let’s get right into it!

First, prepare pasta according to the package. I recommend cooking the pasta al dente because it will further cook when combined with the cheese sauce. Once cooked, drain and rinse with cold water. Set aside.

Meanwhile, soak the raw cashews. This step should not be skipped as it’s necessary for creating the creamiest sauce. To soak the cashews, simply bring a few cups of water to a boil. Then, pour the boiling water over the cashews. Soak for 30 minutes. After, drain the water completely. Set aside.

  • raw cashews in a white bowl
  • raw cashews soaking in water inside a white bowl

While the cashews are soaking, peel and chop the large sweet potato. Boil the cubed sweet potato for 15-20 minutes or until soft and tender. You can determine the softness by pricking the sweet potato with a fork. After, drain water. Alternatively, you can bake or microwave the sweet potato and remove the skin afterwards.

Next, combine all ingredients (except the pasta, of course) to a high-speed blender. Blend until a smooth sauce is formed. Depending on the power of your blender, you may have to scrape the sides down in between blending to achieve a totally smooth sauce.

  • cashews, sweet potato, nutritional yeast, salt, and garlic inside a blender
  • orange cheese sauce inside a blender

It’s time to assemble the vegan sweet potato mac and cheese! Add the cheesy sauce and cooked elbow noodles to a pot. Stir to combine and heat for a few minutes until warm. Serve with toasted breadcrumbs (optional).

  • orange cheese sauce inside a saucepot
  • elbow noodles and orange cheese sauce inside a saucepot
  • hand stirring sweet potato mac and cheese inside a saucepot
two white bowls filled with vegan sweet potato mac and cheese alongside a wooden fork and small bowl containing breadcrumbs

Kaylie’s Tips:

  • Use your favorite pasta. Any type of pasta or noodles will work for this recipe – feel free to use your favorite. I used a protein-packed, gluten-free elbow pasta made from chickpeas. It tastes the exact same as traditional pasta but it’s way healthier! I highly recommend trying it.
  • Always soak the cashews. This step is essential for creating a creamy sauce. When soaking, the cashews retain water and become plump in size. This helps them blend later on.
  • Do not omit the nutritional yeast. What is nutritional yeast? Nutritional yeast is a commonly used cheese replacement in vegan recipes. Not only does it provide protein and B vitamins, it has a cheesy flavor that contributes greatly to this vegan sweet potato mac and cheese.
  • Although I recommend consuming this recipe immediately after making it, you can store leftovers in Tupperware in the refrigerator. Be sure to cool the mac and cheese before storing it. It will be more similar to baked mac and cheese upon reheating and should keep for 2 days.
vegan sweet potato mac and cheese topped with toasted breadcrumbs inside a white bowl

If you love this Vegan Sweet Potato Mac and Cheese, you may also enjoy this Sweet Potato Black Bean Chili or this Vegan Pesto Cavatappi!

Print
vegan sweet potato mac and cheese topped with toasted breadcrumbs inside a white bowl

Vegan Sweet Potato Mac and Cheese

  • Author: purelykaylie
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Vegan, Gluten-free
Print
Pin

Description

This vegan sweet potato mac and cheese is an ultra creamy, healthy twist on a classic comfort food we all love! 


Scale

Ingredients

  • 1 large sweet potato (~3.5 cups cubed), peeled and chopped
  • 1 cup raw cashews, soaked
  • 1.5 cup water
  • 1/2 cup + 2 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 1.5 tbsp lemon juice
  • 2 cloves garlic
  • 1.5 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 12 oz elbow noodles (gluten-free if needed)

Instructions

  1. Cook elbow noodles according to package. I recommend cooking the noodles al dente because they will further cook when combined with the cheese sauce later. After, drain water and rinse with cold water. Set aside.
  2. Add cashews to a bowl. Bring several cups of water to a boil. Pour boiling water over the cashews and soak for 30 minutes. After, drain water and set aside. 
  3. Meanwhile, peel and cube the sweet potato. Boil cubed sweet potato for 15-20 minutes or until soft. After, drain water completely. Alternatively, you can bake or microwave the sweet potato and remove the skin afterwards. 
  4. Combine cooked sweet potato, soaked cashews, water, nutritional yeast, tomato paste, lemon juice, garlic, salt, black pepper, onion powder, and chili powder to a high-speed blender. Blend until smooth and creamy, scraping down the sides of the blender as needed. Adjust seasoning to taste, as needed. 
  5. Pour the cheesy sauce and cooked elbow noodles into a sauce pot. Stir to combine and heat until warm. Serve with toasted breadcrumbs (optional). 

Keywords: vegan sweet potato mac and cheese, sweet potato mac and cheese, vegan mac and cheese, sweet potato, cashews, mac and cheese

Did you make this recipe?

Tag @purelykaylie on Instagram and hashtag it #purelykaylie

Previous Post: « Pumpkin Chocolate Chip Oatmeal Cookies
Next Post: No-Bake Pecan Pie Bars (Vegan, Gluten-Free) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello, I’m Kaylie!

Welcome to the Purely Kaylie kitchen! I share plant-based recipes with simple, healthy ingredients. Whether you’re vegan or not, please take a look around. There’s something here for everyone to enjoy! About Kaylie →

Let’s Connect

  • Email
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

  • Vegan Hot Chocolate Cookies
  • Vegan Pesto Cavatappi
  • Easy Vegan Pesto
  • Gingerbread Granola (Vegan, Gluten-Free)
  • Banana Bread Pancakes (Vegan, Gluten-Free)

Copyright© 2019 · purelykaylie.com · Privacy Policy · Terms · Disclaimer