Description
This vegan sweet potato mac and cheese is an ultra creamy, healthy twist on a classic comfort food we all love!
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- Pour the cheesy sauce and cooked elbow noodles into a sauce pot. Stir to combine and heat until warm. Serve with toasted breadcrumbs (optional).
Notes
- Nutritional facts below reflect 12oz brown rice elbow noodles
Nutrition
- Serving Size: 1 serving
- Calories: 558
- Sugar: 11g
- Fat: 21g
- Saturated Fat: 2g
- Carbohydrates: 90g
- Fiber: 10g
- Protein: 20g
Keywords: vegan sweet potato mac and cheese, cashew mac and cheese