Sweet Potato Mac ‘n Cheese

This healthy, vegan “cheese sauce” is smooth and creamy, and so easy to make! It can be made deliciously without nuts or made with sunflower seeds, but the creamiest version uses cashews. It’s a fan favorite with my kids.


I love my mac ‘n cheese with broccoli or peas on the side, lots of pepper and red pepper flakes on top, and steaming hot.

You can use any kind of pasta you like. It can easily be gluten-free. I’ve made it with chickpea pasta, brown rice pasta, whole wheat or regular white elbow noodles.  It’s so good on baked potatoes with broccoli.




You know I love sweet potatoes! Enjoy this recipe for healthy, vegan mac ‘n cheese!

Sweet Potato Mac 'n Cheese
Prep Time
20 mins

This creamy, vibrant sauce is going to be your new favorite plant-based mac 'n cheese recipe! The sauce is also delicious on broccoli, potatoes or any other way you like cheese sauce.

Servings: 5 servings
Author: Faithful Plateful
  • 2 cups water
  • 2 medium sweet potatoes (yams), peeled and chopped
  • 1/2 cup cashews (can be omitted or subbed with sunflower seeds)
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 clove garlic
  • 1 tsp paprika
  • 1/2-1 cup soy milk (or more, to desired consistency)
  • 16 oz pasta of choice
  1. Steam the peeled, chopped sweet potatoes and the cashews in 2 cups of water, covered, until tender (about 8 minutes). Pour entire contents of pot into a blender with the remaining ingredients. Add soy milk as needed until desired consistency is reached. Blend until very smooth.

  2. Pour over pasta of choice, or on baked potatoes with broccoli, or any other way you like cheeze sauce. Top with additional salt and pepper and red pepper flakes.

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