Baked Sweet Potato Mac & Cheese

by Jill Dalton

Cool Fall evenings call for a comforting, creamy bowl of Mac & Cheese. This Vegan Plant Based recipe for Baked Mac & Cheese uses sweet potatoes to create a silky creaminess that is also loaded with nutrients. It is a great dish to share at a pot luck, as a holiday side dish or just to enjoy all on its own.

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Baked Sweet Potato Mac & Cheese

Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 52 voted )

Ingredients

Sauce
1 1/2 cups mashed, cooked sweet potato
1 1/2 cups unsweetened soy milk (or plant based milk of your choice)
1/2 cup nutritional yeast
1 tablespoon white wine vinegar
2 teaspoons Braggs liquid aminos or low sodium soy sauce

Topping
1/2 cup sunflower seeds
1/2 cup nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon Braggs liquid aminos or low sodium soy sauce
8-10 ounces pasta noodles of your choice ( I used a gluten free macaroni noodle)

Instructions

  1. Preheat oven to 350°F.
  2. Cook your pasta Al dente.
  3. Blend the sauce ingredients in the blender until silky smooth.
  4. Stir the sauce into the noodles and pour into a 9 x 9  or larger baking dish.
  5. Blend the topping ingredients lightly in the blender and sprinkle over the pasta.
  6. Bake for 15 minutes.
  7. If you would like the topping to be more brown, set you oven to broil for a couple minutes being sure to watch the dish carefully so that it doesn't burn.

 

By the Whole Food Plant Based Cooking Show on YouTube
plantbasedcookingshow.com

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6 comments

Allison November 20, 2021 - 11:24 am

Any idea for non-nut sunflower seed substitutes? (Nut allergy here! I can’t find nut-safe sunflower seeds.) Thanks!

Reply
Jill Dalton November 20, 2021 - 3:06 pm

Hmm that is a tough one. If you aren’t gluten free, you can always use bread crumbs or cracker crumbs.

Reply
Michelle groves November 21, 2021 - 7:15 am

Just made this , it’s delicious, thank you! Can leftovers be refrigerated/ frozen or no?

Reply
Jill Dalton November 22, 2021 - 9:41 am

I think it would do ok but I have never tried freezing it.

Reply
Michelle November 28, 2021 - 9:53 am

Ah great, I’ll try, thanks for replying!

Reply
Kat November 27, 2021 - 12:43 pm

We are making this now but has to pop on and say wowww the cheese sauce itself is sooo tasty! We made our own plant-milk from cashews+ hemp seeds. Subbed lemon juice for the vinegar and added 1 tablespoon miso! thank you so much for this recipe!

Reply

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