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Sweet Potato Mac and Cheese Recipe

A creamy vegan mac and cheese made with sweet potatoes for rich texture, gentle sweetness, and comforting flavor.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • Pasta elbow or shells: 300 g
  • Sweet potato peeled and cubed: 1½ cups (250 g)
  • Silken tofu: 1 cup 200 g
  • Unsweetened plant milk: ¾ cup 180 ml
  • Nutritional yeast: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Boil sweet potato cubes until fork-tender, about 10 minutes.
  3. Add sweet potato, tofu, plant milk, nutritional yeast, lemon juice, oil, and spices to blender.
  4. Blend until smooth and creamy.
  5. Transfer sauce to a saucepan and warm gently for three minutes.
  6. Add cooked pasta and stir until evenly coated.
  7. Adjust seasoning and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 395 kcal
  • Total Fat: 9 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 22 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin A: 180%
  • Calcium: 30%
  • Iron: 22%
  • Vitamin B6: 35%
  • Potassium: 28%

Additional Notes / Tips

  • Add smoked paprika for depth.
  • Bake briefly with breadcrumbs for crunch.
  • Best enjoyed hot, cozy, and without explaining why sweet potatoes belong in mac and cheese