Sweet Potato Lemon Mac ‘n Cheese

Sweet Potato Lemon Mac 'n Cheese

I can’t stop making creamy dreamy 🌱 Mac and cheese variations so don’t try to stop me!😋

Sunday fun fact: My brownies and Mac ‘n cheese recipes turn out a bit different every single time I make them 🤷🏻‍♀️. While they are often similar….I always tweak and play around with the ingredients.

Do you stick to trusted recipes or do you have to change things up a bit every time?

Happy Sunday everyone ☀️

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Sweet Potato Lemon Mac 'n Cheese

Easy to make creamy vegan mac 'n cheese with a slightly sour touch.

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy, Dairy-Free, Egg-Free, Recipe, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 663kcal

Author Alex

Ingredients

Sauce

2 small or 1 large sweet potato cooked
1 cup coconut milk
1/2 cup cashews soaked with hot water
1/2 cup nutritional yeast
Juice of 1 large lemon
1 tbsp white miso paste
1/2 tbsp Dijon mustard
1/2 tbsp onion and garlic powder each
Salt to taste

Plus

macaroni or pasta of choice
1/2 to 1 cup pasta water

Instructions

Start by preparing the sweet potato. Ideally you want to steam it as a whole. (* see notes)
You can also peel, dice and boil it.
Add sweet potato puree to a food processor or blender, along with soaked and rinsed cashews, coconut milk, lemon juice and all seasoning and blend until very smooth.
Cook macaroni in the meantime and make sure to reserve 1 cup of cooking water before draining.
Add enough of the pasta water to the sauce and blend until it reaches your desired consistency before mixing it with the hot pasta.
Enjoy!

Notes

*I use the @instantpotofficial for this. Depending on the size of the sweet potatoes, 10 to 20 minutes manual setting.
Recipe makes enough sauce for 1 14 oz bag of macaroni.