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Sweet potatoes make a surprisingly smooth and creamy sauce for one of America’s favorite dishes. Of course, our version isn’t just delicious; it’s also as healthy as it can be! Enjoy this vegan Mac and Cheese for lunch, dinner, or an afternoon snack.

From The Forks Over Knives Plan

Sweet Potato Vegan Mac and Cheese

Ingredients

  • 1 14-ounce package dried whole grain macaroni
  • 1 large sweet potato (12 ounces), peeled and chopped
  • 1 cup chopped onion
  • ½ cup unsweetened plant-based milk, such as almond, soy, coconut, or rice
  • ½ cup nutritional yeast
  • 2 cloves garlic, minced
  • ½ teaspoon grated whole nutmeg
  • ½ teaspoon dried rosemary, crushed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F. In a large pot cook macaroni according to package directions; drain. Transfer macaroni to a large bowl.
  2. Meanwhile, in a medium saucepan cook sweet potato, covered, in enough boiling water to cover 8 to 10 minutes or until tender; drain.
  3. For sauce, in a blender or food processor combine sweet potato and onion. Cover and blend or process until smooth, adding enough of the milk to reach a creamy consistency. Add yeast, garlic, nutmeg, and rosemary. Cover and blend or process just until combined. Season with salt and pepper.
  4. Pour sauce over cooked macaroni; stir to coat. Transfer to a 2-qt. square baking dish. Bake 15 minutes or until top starts to brown.

Comments (12)

(4.11 from 9 votes)
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Regina H.1 month ago
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I made this today. It is not tasty, it has a very plain taste. I will not make it again.

David Dickinson1 month ago
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I made this tonight and I wasn’t a huge fan, my kids thought it was okay. But I think next time I will make it with 1/2 cup onions instead of 1 cup, and 1 cup of plant-based milk instead of 1/2 cup. It was a little too dry and pungent with onions.

Tamara B Harty3 weeks ago
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Might be the type of onion you are using. Try vidalia

Mark1 month ago
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I made this last night and found it to be quite dry. I had it again today for lunch (reheated in a saucepan) and added some oat milk to give it a more creamy texture. It was a bit better. Overall it was “okay”. I’ve had vegan mac and cheese in a restaurant, and it was extremely good, so maybe I was expecting too much. I’m still on the hunt for a good mac and cheese recipe. I doubt that I would make this particular one again though.

Alba1 month ago
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Me encantó
Es una delicia!

Lea2 months ago
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Does this reheat well, or is it better fresh?

Jama2 months ago
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Husband says, “Honey, it is not Mac & cheese. It is pasta with sweet potatoes sauce!” However, visually it looks right. But that maybe the issue. It does not taste like it looks. It is good and tasty. A pleasant change from FOK basics.

Susan1 month ago
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I am so confused! Is this a thumbs up or a thumbs down review? I feel like it’s a thumbs down from your hubby, who is not on board yet with plant-based eating. But it was a thumbs up for you. Is that right? I accept that plant food is not going to taste exactly like animal products — and I get irritated by people who claim otherwise — but I do expect it to taste good.

Timothy Harris2 months ago
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Love the recipes.

Donna2 months ago
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OMG this is delicious! I added GF bread crumbs with herb and garlic seasoning on top before baking. I could literally make this ever day !!!

Ryan Paddle3 months ago
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Made many times and will continue to be a staple. Love this recipe; easy to make and makes a lot of delicious food! Love to mix it with salsa once it’s on the plate.

mar6 months ago
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We’re making this tonight and the video above is a HUGE help – thank you Forks!!!

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Sweet Potato Mac and Cheese

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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