Sweet Potato Mac ‘n Cheeze

SidesMains
Written By Sunkissed Eden

Vegan sweet potato mac n cheeze 😍 In case you’re craving some fall time comfort food, here is a DEEELICIOUS recipe I keep making over and over again!

bowl of mac and cheese

SERVINGS: 8-10 PREP TIME: 30 min COOK TIME: 30 min

INGREDIENTS

  • Elbow pasta

  • 1 medium-large sweet potato

  • 2 carrots

  • 1 c soaked cashews

  • Just over 1/2 c nutritional yeast

  • One 13.5 fl oz can of coconut milk

  • 1/4 c water + more to thin consistency in blender

  • 1/2 tsp fresh garlic or garlic powder

  • 1/4 tsp black pepper

  • 1/4 tsp onion powder

  • 1/4 tsp smoked paprika

  • Just over 1/2 tsp pink Himalayan salt

TOPPINGS (optional)

  • chopped green onions

  • smoky tempeh bacon bits (see recipe in Notes below)

DIRECTIONS

  1. Wash, chop (bite-sized pieces) and steam sweet potato and carrots.⁠

  2. While your sweet potato and carrots cool down, cook your pasta.

  3. Once cooled down, blend sweet potato and carrots in a high-speed blender, along with the rest of the ingredients.

  4. Add more water to thin consistency to your liking and blend until it’s a smooth and creamy texture.

  5. Cook elbow pasta.

  6. Mix cheeze sauce into your cooked pasta and add toppings of your choice.

  7. Enjoy!

NOTES

  • Cheeze sauce makes almost a full Vitamix blender (~64 oz), so adjust as needed.

  • I love Jovial Foods brown rice (gluten-free) elbows

  • It's best to soak cashews overnight but if not, you can soak them in hot water for 4-6 hours.

  • My favorite coconut milk is the Native Forest “Simple” green can.

  • In the video demo below, I use a white potato and peel all the potatoes and carrots. You don't have to do that. The video was my first iteration of this recipe but this written recipe is how I make it now which is much simpler!

  • Smoky Tempeh Bacon 

    These smoky tempeh bacon strips are SO delicious! My husband actually came up with this recipe so shout out to him 😋 Be forewarned ⚠️ your pan will have burn marks and take a good overnight soak and scrub to get off but damn these bacon strips are worth it! 🥲

    Ingredients

    • 1 package of @lightlifefoods original tempeh

    • oil

    • coconut aminos

    • liquid smoke

    • sweet mesquite 

    • maple syrup 

Directions

  1. Cut tempeh (short ways) into thin slices (~1/8 inch thickness)

  2. Coat a large pan with oil.

  3. Add tempeh strips to pan with a little room in between each. Over medium-low heat, cook tempeh on each side til slightly golden and crispy.

  4. Lower heat and add about 8 splashes of coconut aminos, 6 splashes of liquid smoke, 5 shakes or so of sweet mesquite, and ~1/2 tbsp (or to taste) of maple syrup. Make sure you disperse evenly so all the tempeh is covered.

  5. Let tempeh cook until bottom is dark brown/orange and then flip with a fork. Be sure to not touch the tempeh - its hot! 🔥

  6. Let other side cook and then scoop it out into a plate or glass bowl to cool.

  7. Repeat with your next batch of tempeh.

  8. Enjoy!

DID YOU MAKE THIS RECIPE?

TAG ME @SUNKISSED_EDEN SO I CAN SEE!

 
 

Watch how to make it!

Sunkissed Eden
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