Oh, macaroni and cheese. Sweet, sweet mac and cheese…the ultimate comfort food. Cheese isn’t really on my vegan list of ethically edible items, however, so what’s a comfort food seeking vegan to do? Don’t worry my dear compassionate foodie, I have the answer.
This mac and “cheese”, made with sweet potato is creamy, and rich, and as always the nutritional yeast lends that proper “cheesy” flavor. Honestly, I truly enjoy this version much more than the typical macaroni and cheese. Now that’s saying something. Nostalgia is a hard thing to beat.
Sweet Potato Mac and “Cheese”
Inspired by Detoxinista
- 1 medium sweet potato, chopped
- 1 cup almond milk (or nut-free milk for a nut-free mac and “cheese”)
- 1/4 cup nutritional yeast
- 1 tsp. pink Himalyan salt
- 1/2 Tbsp. liquid aminos or soy sauce
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. mustard seeds or mustard (optional)
- 1 tsp. onion powder
- 1/2 tsp. chili powder
- 1 small garlic clove
- desired pasta
Bring a large pot of water to boil and cook pasta. I used about 6 servings.
Bring a medium pot of water to boil, insert steaming basket, and add chopped sweet potatoes. Cover, turn to medium-low and let steam for 10 minutes or until tender. Meanwhile, add the remaining ingredients, except pasta (obvs), into a blender and whirl on high until the mixture is smooth.
When the sweet potatoes are done steaming, add them to the blender as well and whirl on high again for about a minute or so. Add water as needed to achieve the desired viscosity. Stir in as little or as much sauce as wanted to the cooked pasta.
I’m a firm believe that any day, good or bad, can be improved upon by a warm and creamy dish of mac and “cheese”. Especially when no animals were exploited in the process.