Description
Creamy, dreamy and 100% dairy-free, my stovetop vegan mac 'n cheese is everything you want in a bowl of cozy vegan pasta. The quick blender sauce is thick, velvety and made with simple pantry staples like cashews, sweet potato and nutritional yeast. No baking, no fuss, just pure comfort!
Ingredients
- 12 oz elbow macaroni (use gluten-free, if needed)
- 1 cooked sweet potato, skin removed (about 3/4 cup mashed; from a 15 oz sweet potato)
- 1 cup raw, unsalted cashews, soaked
- 1/2 cup water
- 1/4 cup unsweetened plain non-dairy milk (such as almond milk)
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- 2 tbsp melted vegan butter
- 3 garlic cloves (optional - omit for a milder flavor)
- 1 tsp onion powder (optional - omit for a kid-friendly version)
- 1 tsp fine salt
- 1/4 cup reserved pasta water, as needed (see instructions)
- Optional garnish: finely diced chives
Instructions
- Cook the pasta. Bring a large pot of water to a rolling boil and add pasta and 1 tablespoon of fine salt. Stir well and cook according to package instructions (mine takes 10 minutes). For this recipe we will be reserving some of the pasta water so be sure not to drain it all through a colander. I use a strainer to transfer the pasta from the pot into a mixing or serving bowl once it is finished cooking.
- While the pasta cooks, make the cheese sauce. Add the cooked and peeled sweet potato, cashews, water, milk, nutritional yeast (if using), garlic (if using), onion powder (if using), melted vegan butter and salt to a high speed blender and purée on the highest speed for one minute. Scrape down the sides with a mini spatula and re-blend if needed so it is silky smooth and no gritty bits remain in the sauce. Set aside until pasta is done cooking.
- Combine. When the pasta is done cooking, transfer it to a large mixing bowl (be sure to save 1/4 cup of pasta water). Pour the cheese sauce overtop the cooked and drained pasta. Stir well. Add the 1/4 cup pasta water (a little at a time) to make it creamier if needed.
- Serve. Divide into bowls and serve piping hot. Garnish with more vegan butter or diced chives if desired.
Equipment
Buy Now → Notes
*I often cook the sweet potato in my Instant Pot pressure cooker. To do this, place one or more sweet potatoes on the steamer rack in the pot. Add 1 cup of water. Cook on manual high pressure for 25 minutes (no need to peel the potato first). Make sure the valve is on sealed not venting. When it is done cooking, manually release the steam. Use tongs to transfer the potato(es) to a cutting board and slice in half lengthwise. Once cooled you can remove the skin with your hands by peeling it back. It should come right off without much effort. If you do not have a pressure cooker you can also bake your potato whole in the oven. Here is how I recommend baking a sweet potato in the oven: Preheat your oven to 425 degrees F. Pierce the sweet potato with a fork on one side then place in a cast iron skillet. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center.
** You definitely do not have to use the nutritional yeast in this recipe. It adds additional cheesy flavor but the sauce is still incredible without it. I often make it without. My husband loves this recipe with the garlic and onion powder but my kids prefer it without.
- Prep Time: 5
- Cook Time: 10
- Category: Entree or Side
- Method: Stovetop + Blender
- Cuisine: American
