This recipe is a vegan version of macaroni and cheese. The cheese has a sweet potato base. Skeptical? I was too until I tried it. The sweet potato is baked and mixed with strong flavors to give it the “cheesy” touch. Combined with a whole-grain or whole-wheat pasta, the result is a rich, satisfying macaroni and cheese experience, without the food baby to show for it.
Macaroni & Cheese
Keywords: boil bake dinner pasta lunch vegan vegetarian macaroni cheese sweet potato nutritional yeast
- 1 cup of cooked noodles (according to package instructions)
- 1/2 baked sweet potato
- 1/4 tsp mustard
- Juice of half a lemon
- 1 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- Dash of salt
- Dash of freshly ground pepper
- 1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust
In a medium-sized bowl combine the sweet potato half, juice of half a lemon, mustard, nutritional yeast, garlic powder, olive oil and salt and pepper. Mix until thoroughly combined.
Fold 1 cup of cooked noodles into the sweet potato “cheese”.
Place the mixture into a serving-size baking dish.
Sprinkle 1 tablespoon of nutritional yeast over the dish and drizzle with 1/2 tablespoon of olive oil. This will allow the top to crisp while cooking.
Bake in the oven at 400 degrees Fahrenheit for 10 minutes, or until the top begins to brown. Serve and enjoy!
The result is super soft and creamy. Its flavors satisfy the sweet, salty, sour and bitter taste buds, making it a decidedly complete dish without you craving anything else, except for maybe more of what you just ate!
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