Sweet Potato Mac n’ Cheeze


Time for another comfort food makeover! SONY DSC

Many of you already have enjoyed my cashew-based vegan “cheese” sauce, but today I wanted to attempt a nut-free vegan, cheese sauce–> one that would be properly combined when enjoyed with a high-quality pasta!

The star of the show?SONY DSC

A sweet potato! (a white-fleshed sweet potato… which seems a little less sweet to me than the orange-fleshed variety)

You could probably use any type of potato for this recipe, but I like the extra nutritional bang from using the sweet variety.

4.8 from 5 votes
Print
Sweet Potato Mac n' Cheeze
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A creamy, dairy-free "cheese" sauce that's perfect over noodles or veggies!

Course: Main Course
Servings: 4
Calories: 50 kcal
Author: Detoxinista.com
Ingredients
  • 1 medium sweet potato , chopped into chunks
  • 1 cup unflavored almond milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • pasta of choice , cooked as directed
Instructions
  1. In a small sauce pan, steam the sweet potato chunks until tender, about 10 minutes. Mash the cooked potato with a fork, then measure out one cup of mashed sweet potato for the sauce.
  2. Add the one cup of mashed sweet potato to your blender, along with the rest of your sauce ingredients, then blend on high, until smooth and creamy!
  3. Adjust the seasonings to taste, then serve over a bowl of your favorite piping-hot pasta!

If you don’t use up all of the “cheese sauce” in one dish, you can save the leftovers in the fridge for up to 4 days.

I plan on enjoying my leftover sauce over some steamed veggies for dinner tonight!

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Maggie

This looks great! Do you have any suggestions on the best kind of nutritional yeast, or the cheesiest tasting? I was at a restaurant recently and we were served the most delicious nutritional yeast ever – so much better than anything my parents or I have found. Thanks!!

Anne

This is SO delicious!!! I made a double batch half regular potato and half sweet potato.

Aleta

Hi everyone,
I have tried the nutritional yeast many times. And I get feeling so sick after I have some. I did try your “Mac & Cheese” and I had an upset stomach for a few hrs. after. I can eat the other things in the mix but I think the yeast is the one that is making me feel sick.
Any ideas as to what I can use instead? I want to eat this healthier way, I just can do the nutritional yeast.

🙁
Please let me know.
Thanks

MaryO

Do you peel the sweet potato first or leave the skin on? Thank you

Melanie M

This was SO GOOD! I’m never making regular mac ‘n’ cheese again! I don’t eat vegan, so I didn’t use the nutritional yeast. Instead, I used some organic Wisconsin sharp cheddar (from Whole Foods). I also forgot to put the lemon juice in, and I did add a bit more salt. This was such a great gluten-free and HEALTHY alternative to the regular American staple food.

Michelle H.

Hi, I’m new to your site, but LOVING your recipes. Ive never heard of nutritional yeast befire though. Is it different from the packets of yeast you can get to make dough? Thanks again! Trying your avacado truffle recipe this afternoon! 🙂

    Megan

    It’s definitely different from active yeast, which is used in baking. Nutritional yeast is deactivated and has a “cheesy” flavor– you can find it in the supplement or spice section at grocery stores, or online: http://amzn.to/1jCGH9X

Lorrie

Seriously, we made this exactly as the recipe is written and it did not taste like cheese in any way. What did we do wrong? 🙁

Carol Murphy

Hello, I have troube posting your recipes on facebook. Is there a reason for that that you know of? I wanted to share it with my friends but it won’t let me. Carol

Cat

I made this first as instructed but found that it had an odd taste and after taste. I realized it was the almond milk so I eliminated the almond milk, increased the lemon juice (small whole lemon) and salt, added chopped half onion and three minced cloves of garlic (instead of onion powder) and a teaspoon of yellow mustard. For some heat, I added a lot of cayenne pepper and black pepper. I combined all ingredients over low heat then mixed it with spaghetti squash, roasted cauliflower and sauteed mushrooms in a rectangle casserole dish. Sprinkled more nutritional yeast on top. Baked at 400 degrees for 20 minutes. AMAZING!! Thank you for this recipe. I could never have made my own version had it not been for your recipe. Again thank you for sharing.

Kati

I’m going to make this tonight! How much pasta should I use?

    Megan

    We usually use an 8oz. box, but sometimes there’s leftover sauce. It will depend on how “saucy” you like your noodles!

Kelly

omg this is the best mac n cheese ever. my kids don’t like it but i am gonna eat the whole thing, i can’t stop.

Philip Pickard

This looks great! I tend to stock up on canned coconut milk; do you think that’d work instead of the almond milk? What about a cup of canned sweet potato?

Chelsie

I just made this tonight but I didn’t have a white sweet potato so I used butternut squash puree instead! The kids loved it! Yay! Thank you for doing a nut free version!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter