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Vegan, gluten-free Sweet Potato Mac & Cheese is a plant-based remake of a classic dinner. It only takes one pot to make and can be ready within 30 minutes!
Jump to RecipeSweet Potato is a great ingredient for fall recipes– Sweet Potato Chili anyone?– but it works here a base for a high-protein, vegan cheesy sauce.
This recipe is not complicated in terms of steps or ingredients, but a few vegan staples like nutritional yeast turmeric combine with chickpea-based pasta for a filling meal.
How to cook a sweet potato
Cooking a sweet potato in the oven is the most common method. Set oven to 375°F. Wash sweet potato and cover with aluminum foil. When oven is heated, place sweet potato in oven for 30 minutes to an hour, depending on its size.
Cooking a sweet potato in the instant pot is all but fool-proof. Place 1/2 cup of water in your instant pot. Place the basket or steaming trivet inside, then add washed sweet potato (for every sweet potato you add, pour a 1/2 cup more water). Make sure the valve is sealed and pressure cook on “high” for 15 minutes if it’s a medium-large potato. If it’s a smaller potato, I’d recommend using one of the other two methods. smaller, and the instant pot method. Let it sit on natural release for 10 minutes after timer goes off, then quick release.
Cooking a sweet potato in the microwave is by far the fastest method. Place lace washed, pierced sweet potato in a microwave-safe dish with 2 tablespoons of water poured on top. Microwave on 100% for 5 minutes, rolling the sweet potato over halfway through. Let sit for 2 minutes before checking to see that it’s ready.
Details
4 servings
10 minutes
10 minutes
Print
Ingredients
1 medium sweet potato
2 cups dry pasta (Banza pasta for gluten-free recipes)
1 slice (22 grams) dairy-free cheese
2/3 cup unflavored vegan milk
1/4 cup nutritional yeast
1 tablespoon vegan butter or oil
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
Directions
- Cook your sweet potato until it is soft and can be pierced easily with a fork. Let it cool after cooking for at least 15 minutes.
- Let the potato cool. In the meantime bring a pot of salted water to a boil. When the water is ready, add pasta.
- While the pasta cooks, blend sweet potato with unflavored milk. If you want a very smooth consistency, pulse at least three times.
- When pasta is mostly cooked (slightly less than al dente) drain and remove from pot.
- Use the same pot, but bring stove heat down to low. Add sweet potato mixture and remaining ingredients. Stir well.
- After all ingredients are incorporated, add cooked pasta back to pan. Bring heat up slightly and be sure all the pasta is coated in vegan mac and cheese sauce.
