Baked Sweet Potato Mac & Cheese

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 15

Servings:

Calories: 245kcal

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.

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Equipment

Ingredients

Sauce

1 ½ cups sweet potato cooked and mashed
1 ½ cups soy milk unsweetened ,or plant based milk of your choice
½ cup nutritional yeast
1 tablespoon white wine vinegar
2 teaspoons Bragg liquid aminos or low sodium soy sauce

Topping

½ cup sunflower seeds
½ cup nutritional yeast
½ teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon Bragg liquid aminos or low sodium soy sauce
8-10 ounces pasta noodles I used a gluten free macaroni noodle

Instructions

Preheat oven to 350°F.
Cook your pasta Al dente.
Blend the sauce ingredients in the blender until silky smooth.
Stir the sauce into the noodles and pour into a 9 x 9 or larger baking dish.
Blend the topping ingredients lightly in the blender and sprinkle over the pasta.
Bake for 15 minutes.
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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Nutrition