Roasted Sweet Potato Mac and Cheese

Sweet potato vegan mac n cheese1

This mac and cheese is 100% vegan and so healthy! The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that’s not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.

Serves: 6 or more

For the mac and cheese

  • 2 sweet potatoes, about 3 cups, cubed
  • 16 ounces (about 500 grams) gluten-free elbow macaroni
  • Juice of 1/2 lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon tamari, or regular soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chili flakes
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra virgin olive oil, and more for drizzling
  • 1 teaspoon sea salt and freshly ground pepper
  • 2 cups unsweetened almond milk, or other non-diary milk of your choice
  • A handful fresh parsley, roughly chopped, for garnish

For the mushrooms

  • 8 ounces mushrooms, washed and sliced
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon extra virgin olive oil

Preheat oven to 400° F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35 to 40 minutes or until tender, turning once half way through.

Meanwhile, cook pasta according to package directions. Drain and return pasta to the pot.

In a medium bowl, combine lemon juice, mustard, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.

Sweet potato vegan mac n cheese recipe

In a small pan, sauté mushrooms and garlic in oil on medium heat for 5 minutes. Remove from heat and set aside.

Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.

Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.

Remove from the oven, sprinkle freshly chopped parsley over the top, and serve.

Sweet potato vegan and gluten-free  mac n cheese1

Nutritional Content:
Per Serving: 277 calories; 48g carbs; 8g fat; 6g protein; 646mg sodium; 4g sugar.

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8 comments on “Roasted Sweet Potato Mac and Cheese

  1. Leo

    I made this the other night, but it was a little bland tasting. Any ideas on how to make the sweet potato flavor pop or to make it taste just a little bit better? I’m new to this site and looking to change my eating habits to be more plant-based. Thank you.

  2. Nava

    Hi Leo — this is a recipe contributed by another author, so I don’t want to overstep too much — my suggestion would be to add about 3/4 cup of grated vegan cheddar, like Daiya, to give it an extra cheesy flavor. If you like spice, you might also try a little mesquite or barbecue seasoning — you can get those in the spice section of supermarkets — those are with the grilling seasonings; they’ll add a nice smoky flavor. I hope that either or both of those suggestions will help, if you wish to revisit this dish!

  3. scott rosenbaum

    made this twice now. It is yummy!!!I’d say to the bland taste season it as you like, with your favorite seasonings. But it is great as is!!Love the mushroom garnish!

  4. Sandra

    This tasted delicious and very flavourful. I used coconut milk instead of almond milk and the whole thing came together beautifully. I skipped the chili flakes so it’s toddler friendly. My daughter loved it. Best vegan Mac n Cheese I’ve had. I recommend using coconut milk.

  5. vivienne Derricutt

    This was the most delicious creation ever. My friend and I are already planning Christmas variations incorporating sprouts and chestnuts. Amazing!!!

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