It’s those rainy days that make me crave this creamy sweet potato mac’n’cheese the most. Sitting on the couch, with a creamy bowl of pasta, a glass of wine, watching Bridget Jones and just… enjoying a cosy night inside while the rain is doing its thing.
There are many vegan versions of mac’n’cheese. Some are super healthy, while others are just as rich as the dairy version. I’d say that this version of mac’n’cheese lies more on the healthier side of things. However, this does not mean that the pasta is in any way compromising in flavour or creaminess. Flavourful food is first and foremost what I strive for, so no compromises were made here!
The creamy sauce is made with sweet potato and cauliflower. These vegetables are boiled and then blended into a sauce together with ingredients such as miso, nutritional yeast and white pepper which give the sauce a bit of a “cheesy” flavour.
If you love pasta, make sure to also check out these recipes:
I hope you love making this creamy sweet potato mac’n’cheese. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
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- 1 golden sweet potato (large – about 500g)
- 1/2 cauliflower (about 300g)
- 4 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp white miso paste
- 1 handful sage leaves chopped
- 5 tbsp olive oil
- 1/2 tsp ground white pepper
- salt to taste
- 500 g spiral/maccaroni/curly pasta (it's up to you – choose your favourite!)
- 4 slices stale bread
- 1-2 tbsp olive oil
- 1 pinch salt
- Cut the sweet potato and cauliflower into bite-sized chunks and boil in salted water until soft. This takes about 20 minutes.
- Once the sweet potato and cauliflower are soft, strain off the water and add the vegetables to a food processor (a good high powered blender works too).
- To the food processor, add the nutritional yeast, onion powder, garlic powder, white miso paste, chopped sage leaves and white pepper. Let the processor run until everything is evenly combined and pureed. Add salt if needed.
- Now, slowly pour in the olive oil while the processor is running on low speed. This will make the sauce more shiny and smoother.
- Cook your chosen pasta shape in boiling, salted water until nearly al dente. Because the mac'n'cheese will be baked afterwards, it's best if the pasta is a little undercooked for now.
- Once the pasta is cooked, strain off the water and add the pasta to a large, ovenproof dish or pot.
- Add the sauce to the pasta and mix until combined.
- Cut the bread into evenly sized little cubes and coat them in olive oil and add a pinch of salt.
- Add the croutons on top of the mac'n'cheese.
Bake the Mac'n'Cheese
- Preheat the oven to 180°C. Then, bake the mac'n'cheese, topped with croutons for 20 minutes.Once baked, garnish the mac'n'cheese with some fresh sage leaves and cracked pepper. Enjoy!