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macaroni and cheese made with sweet potatoes and cashew plant based beverage
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4.41 from 5 votes

Vegan Sweet Potato Mac and Cheese

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entrees
Product Type: Beverages
Specialty Diet: Vegan
Servings: 4

Ingredients

  • 2 tbsp. olive oil
  • 2 garlic cloves finely chopped
  • 1/4 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. turmeric
  • 1/8 tsp. smoked paprika
  • 2 cups peeled and cubed sweet potatoes
  • 2 cups Pacific Foods Cashew Original Plant-Based Beverage
  • 1/3 cup nutritional yeast,
  • 1/2 tsp. yellow mustard
  • 3/4 tsp. fresh lemon juice
  • 12 oz. elbow noodles

Instructions

  • Heat the large skillet over medium heat. Add the oil, the garlic and the thyme and quickly cook for 30-60 seconds until garlic is fragrant, taking care not to burn.
  • Add in the salt, turmeric, paprika, sweet potatoes and milk, then reduce heat to low and simmer until potatoes are soft, about 15 minutes.
  • While the potatoes are cooking, bring a large pot of salted water to a boil. Once the water is boiling, add the noodles and cook until al dente according to the package.
  • Add the entire contents of the sweet potato pan to a blender along with the nutritional yeast, lemon juice and mustard. Blend until creamy and pureed.
  • Drain the elbow noodles, reserving 1/2 cup of pasta water, and return back to the pot. Add the sweet potato sauce and toss to combine. The sauce will likely be thick, so add the pasta water, 1-2 tablespoons at a time until desired consistency is achieved. Taste, adding more salt/pepper as needed.