Creamy, cheesy pasta.
Just because you’re eating vegan doesn’t mean you have to miss out on this classic!

When it comes to an easy lunch, Mac & Cheese has always been one of my favourite go to’s. And when we decided to go vegan I was NOT willing to sacrifice on flavour, texture, or even colour (it’s just not Mac & Cheese without that signature fluorescent orange glow). But nailing those components took A LOT of trial and error. We tried recipe after recipe… and I don’t like to brag, but I feel like I’ve nailed it.

Not only is this recipe DELICIOUS and crazy easy to make; it’s jam packed with goodness. Roasted Sweet Potatoes, nutritional yeast, cashews, and turmeric… these are just a few of the yummy ingredients! I like to make up a batch of this sauce at the beginning of the week so I have it on hand for a super simple lunch or quick dinner. Top it off with some steamed broccoli and fresh peas and you’ve got some seriously healthy YUM in your bowl (and belly).

Sweet Potato “Cheese” Sauce:

2 Medium Sweet Potatoes

1/2 cup cashews

1 cup canned coconut milk

1/2-1 cup veggie broth

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

3 TBSP nutritional yeast

1/4 tsp paprika

Pinch of turmeric (for colour)

Instructions:

1. Preheat oven to 425F

2. Thoroughly scrub and clean sweet potatoes.

3. Leaving the skin on, cut the potatoes in half. Place face down on a parchment lined baking pan and roast in the oven for 35-40 minutes (or until fork tender).

4. When the potatoes come out of the oven allow them to cool for 10-15 minutes.

5. As potatoes are cooling soak the cashews in boiled water for 10-15 minutes. Drain.

6. Once cool enough to be handled safely, remove the skins from the sweet potatoes. At this point the skins should easily peel off.

7. Place all ingredients (except for the veggie broth) into a high speed blender.

8. Blend, slowly adding veggie broth, until creamy and smooth, and your desired consistency is reached.