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Sweet Potato Mac and Cheese

Take your comfort food game to another level with this Vegan Sweet Potato Mac and Cheese – a creamy dreamy world of perfectly cozy food!

As the seasons shift and the air takes on a gentle crispness here in the city, there’s nothing quite like cozying up with a comforting bowl of mac and cheese. But hold onto your taste buds, because we’re about to take this beloved classic to a whole new level. Introducing Vegan Sweet Potato Mac and Cheese – a culinary marvel that marries the richness of mac and cheese with the wholesome goodness of sweet potatoes.

Autumn often brings a yearning for hearty dishes that warm both body and soul, and this vegan mac and cheese is the perfect answer. Picture velvety pasta enveloped in a luscious cheese sauce, but with a twist – the addition of roasted sweet potatoes. This innovative pairing introduces a symphony of flavors that dance across your palate with every delectable bite.

Let’s talk main attraction – the vegan cheese sauce

The process begins with roasting sweet potatoes to caramelized perfection. These tender gems not only infuse the dish with natural sweetness but also contribute a velvety texture to the cheese sauce. Speaking of the sauce, isn’t it so fun when you make the cheese sauce?!  creamy perfection.

Having full control of what is in my food has to be one of the most satisfying things and this vegan cheese sauce ticks the box for me, time and time again. A harmonious blend of cashews, dijon mustard, and vegan cheddar that coats the pasta in creamy perfection.

Zucchini rounds and crispy sage leaves join the ensemble, adding layers of crunch and earthy freshness. A drizzle of chili miso sauce really just takes the cake here.

This recipe isn’t just about the meal; it’s about embracing the changing seasons, capturing their essence in a bowl, and savoring the beauty of nature’s transition. Whether you’re seeking a solo moment of indulgence or creating a heartwarming feast for loved ones, Vegan Sweet Potato Mac and Cheese is your invitation to have that comforting dining experience.

In a world that often feels fast-paced and chaotic, this mac and cheese invites you to slow down and embrace the simple pleasure of good food. 

Mac and cheese and anything pasta related is my favorite during the cooler seasons and I am so excited to start pumping out all the goods for ya! If you’re like me and the cooler nights are getting you excited for warm dishes you should check out some of my pasta dishes so you can start planning for those cozy nights!

Sweet Potato Mac and Cheese

Teri-Ann Carty
Fall isn't far away so I'm getting us ready with this gorgeous vegan pasta. Use up the last of your zucchini and sage and transport yourself to pasta heaven with this big bowl of comfort food.
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 30 minutes
Course Main Course
Cuisine Canadian
Servings 4

Equipment

  • blender

Ingredients
  

  • 400 gr fusilli
  • 2 cups pasta water
  • 3 tbsp olive oil
  • pinch of chili flakes
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 small sweet potato roasted yields approx 1 cup
  • ½ cup cashews soaked in water for 4 hours or overnight
  • 2 tbsp nutritional yeast
  • ¾ cup vegan cheddar
  • 1 tbsp dijon mustard
  • pinch of salt and cracked pepper
  • ½ medium sized zucchini sliced into rounds
  • 12 sage leaves
  • 2 tbsp chili miso sauce optional

Instructions
 

  • Preheat air fryer to 375.
  • Use a fork to prick sweet potato several times and place in the air fryer. Cook for 40 minutes.
  • Once cool enough to handle remove tough skin and add flesh to a blender.
  • Heat olive oil and chili flakes in a pan. Add onion and garlic and cook until fragrant.
  • Add onion and garlic to the blender with cashews, nutritional yeast, cheese, dijon salt and pepper.
  • Add 1 cup of pasta water and blend until smooth and creamy.
  • Use the same pan to fry the zucchini rounds, set aside. Add 1 more tbsp oil to the same pan and fry sage leaves until crispy.
  • Add cooked pasta into same pan and add cheese sauce on top.
  • Finish with remaining pasta water. Texture should be creamy and smooth.
  • Ladle into bowls and top with fried zucchini and sage.
  • Finish with chili miso sauce and a pinch more salt. Enjoy!

Notes

If you forget to soak your cashews, no biggie! Boil them for 15 minutes instead.
Keyword dairy free, easy recipe, gluten free, plant based, vegan, vegan mac and cheese, vegan pasta

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