Go Back
–+ servings
Creamy sweet potato mac'n'cheese in a white bowl.

Sweet Potato Mac'n'Cheese

This Sweet Potato Mac'n'Cheese gives you all the comfort & creaminess you'd expect but without hard to digest ingredients that flare skin.
Print Recipe Pin Recipe
Servings: 6
Author: Katie Stewart

Equipment

  • Blender

Ingredients

  • 1 ⅓ cup raw cashews
  • 2 cups water (fresh off the boil)
  • 1 large sweet potato (peeled and cubed - about 2 cups)
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1 tsp apple cider vinegar
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp turmeric
  • ⅛ tsp nutmeg
  • ¼ cup nutritional yeast
  • 2 tsp dijon
  • 2 tsp unrefined sea salt (more or less to desired preferance)
  • 1 bag gluten-free elbow macaroni (see notes)

Instructions

  • Soak the raw cashews in boiling water for 20 minutes. Drain and set aside.
  • Steam or boil your sweet potato cubes until they’re tender. This usually takes about 15 minutes.
  • In a skillet, sauté the onion and minced garlic until translucent.
  • Add drained cashews, cooked sweet potatoes, sautéed onions, and garlic to the blender. Then toss in all your spices, nutritional yeast, apple cider vinegar, Dijon mustard, and sea salt.
  • Blend until you get a smooth, creamy sauce. If it’s too thick, add a little water to reach your desired consistency.
  • Cook your favourite gluten-free pasta according to the package instructions. Drain it and return it to the pot.
  • Pour the sweet potato sauce over the pasta and mix well.
  • Sprinkle with any desired toppings like fresh herbs and serve hot.

Notes

  • I generally rotate between organic brown rice, quinoa or chickpea pasta. Feel free to mix up the pasta shape as well.
  • If you have extra cheese sauce, store it in a glass mason jar in the fridge for 5 days or freezer for 3 months. When you go to reheat the sauce, add a little water to thin it down (if needed).