Vegan Macaroni Cheese

I LIED… I made a Superbowl food. I didn’t even mean to, I just had mac and cheese on the brain. I saw @nigellalawson‘s sweet potato macaroni cheese post and it gave me late-night snack ideas. And I just had to post it now because –

I AM AN OMNIVORE, AND I AM VERY EXCITED ABOUT THIS. It is delicious. It is gooey. It is rich and comforting. It is easy. And it is healthier than regular mac and cheese, with very little fat and no added sugar.

Approximate cost to buy everything: $15, with plenty of leftover ingredients to save for next time

Will serve: 4-6 people

Time taken: 35 minutes, or 10 minutes if you’ve got organised and pre-roasted your sweet potato

The protein, iron and calcium I’m not getting from meat? A little of each plus a fair hit of vitamins.

500g dried pasta
1 tbsp extra virgin olive oil
1 small-medium sweet potato
2 cups soy milk
4 tbsp tapioca flour (this makes it gooey, a little stringy, and cheese-like)
1/2 cup nutritional yeast flakes
1/2 tsp nutmeg
1/2 tsp salt, or more to taste
1/4 tsp white pepper
1/2 tsp turmeric, for colour
1 tbsp chopped parsley, to serve


Preheat oven to 180*C.

Peel sweet potato and cut into bite-sized chunks. Rub in olive oil and put on a roasting tray. Bake in the oven for 25 minutes or until soft and tender.

Set pasta to boil according to packet directions.

Meanwhile, in a saucepan, combine sweet potato, soy milk, tapioca flour, yeast flakes, nutmeg, salt, turmeric and white pepper. Blend together with a handheld blender until extremely smooth, then heat at medium-high, whisking constantly until thickened.

Drain pasta and stir through sauce. Serve immediately sprinkled with some fresh chopped parsley.

NOTE: If you like, you can drain the pasta 2 minutes before it’s done, combine with the sauce, place in an oven dish, sprinkle with herby breadcrumbs and bake until the top is crispy.

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