Sweet Potato Mac and Cheese
This Sweet Potato Mac and Cheese is the ultimate pasta casserole recipe. It features a different flavor than a traditional mac and cheese, however I can guarantee it'll quickly become a favorite. It's made with whole foods plant based ingredients and it's loaded with vegetables. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Equipment
Ingredients
- 2 medium sweet potatoes
- 2 large golden potatoes
- 2 medium carrots
- 1 sweet onion
- 4 cloves garlic
- 3 tablespoon coconut aminos
- 3 tablespoon nutritional yeast
- 1 cup plant based milk of choice
- ¼ cup raw cashew butter
- 1 box gluten-free pasta
- 1 cup gluten-free panko
Instructions
- To make this mac and cheese, begin by preheating the oven to 425.
- Next begin peeling the sweet potatoes, golden potatoes, and carrots. Chop into medium chunks and place on a baking sheet. Peel the onion and chop into large chunks and add to the baking sheet. Peel the garlic and add the whole cloves to the baking sheet.
- Pour coconut aminos over the vegetables and toss. Place in the oven to bake for 30 minutes.
- While the vegetables are roasting, boil water and make the pasta according to package instructions.
- Once the vegetables are cooked, add to a blender with the nutritional yeast, plant based milk, raw cashew butter, and salt. Blend until silky smooth. Add the pasta to an oven safe casserole dish, and pour the sauce over. Mix to ensure everything is evenly coated.
- Pour half the panko on top and lightly mix, and then add the rest. Place in the oven to bake for 20 minutes, or until the panko has browned on top. Serve and enjoy!
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