Our kids love mac and cheese. And sweet potatoes. So, why not have both? SnoWhite at Finding Joy in My Kitchen created this yummy “Healthy Mac and Cheese” recipe. It just seems like the perfect answer for vegan mac and cheese with just a few simple changes. (The original includes cream and chicken broth.) I decided to add some nutritional yeast to up the cheesy ante and double the potatoes to accommodate for changing cream to much thinner soy milk. I hate to waste potato skins, so I make these super yummy Fried Sweet Potato Skins.
Sweet Potato Mac and Cheese
Adapted from Healthy Mac and Cheese.
- 1 pound pasta
- 8 ounces mushrooms, sliced
- 2 cups sweet potato puree
- 2 teaspoons minced onion
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 tablespoon corn starch
- 1/4 cup nutritional yeast
- 1/4 cup soy milk (optional)
- 1/4 cup Parmesan cheese substitute
- House seasoning, to taste
Cook pasta according to package directions. Drain.
Sautee the sliced mushrooms in a large skillet. Add garlic. Cook until liquids are evaporated.
Make a slurry from the vegetable broth, cornstarch and nutritional yeast. Stir in slurry and onion.
Blend in the sweet potato puree. Simmer for a few minutes. Salt and pepper to taste.
Remove from the heat and stir in the pasta and Parmesan cheese substitute.
Yum. The onions are a surprisingly strong flavor here, but it tastes primarily like cheesy sweet potatoes (due to the addition of the nutritional yeast, which has a cheesy flavor). Delicious and simple. Our kids are actually great about eating vegetables, so we didn’t make this for that purpose. But they both loved it.
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