Baked Sweet Potato Mac & Cheese
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.
This episode is sponsored in part by:
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Ingredients
Sauce
1 1/2 cups mashed, cooked sweet potato
1 1/2 cups unsweetened soy milk (or plant based milk of your choice)
1/2 cup nutritional yeast
1 tablespoon white wine vinegar
2 teaspoons Braggs liquid aminos or low sodium soy sauce
Topping
1/2 cup sunflower seeds
1/2 cup nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon Braggs liquid aminos or low sodium soy sauce
8-10 ounces pasta noodles of your choice ( 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 9Â 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.
