This is the easiest vegan Mac and cheese. It's also the cheapest to make and is cashew-free with a completely nut-free option.
Equipment
BLENDER
Ingredients
Sauce
2½cups diced sweet potato (peel on or off)~ 1 large or 2 small sweet potatoes
1cupunsweetened almond milk or soy milkplus more if needed
6tablespoonsnutritional yeast
1tablespoonlemon juice
2teaspoonstamarior soy sauce if not gluten-free
2teaspoonsDijon mustard
1teaspoongarlic powder
½teaspoondried thyme
½teaspoononion powder
½teaspoonHimalayan or sea salt
Pasta
1poundbrown rice macaronior other macaroni pasta if not gluten-free
1/4cupAlmond Parmesanomit for a nut-free option
Optional additions: 2 cups cooked chickpeas
Instructions
Add the sweet potatoes to a medium pot of salted water and bring to a boil. Once the water is boiling, reduce to a rapid simmer and simmer for 7-10 minutes, until the sweet potatoes are tender and easily pierced with a fork. Drain the potatoes and add to a blender.
Add the remaining sauce ingredients to the blender and blend on high until completely smooth. Add more almond milk, one tablespoon at a time, as needed to achieve desired consistency. You want the texture to be something like a loose pudding. Set the sauce aside.
Bring a large pot of salted water to a boil, add pasta and cook according to directions. I used gluten-free macaroni which called for a cooking time of 8 minutes. Once cooked, drain the pasta rinse it with water and return it to the pot.
Add about half sauce and stir. Add a ¼ cup of Almond Parmesan (from The Plant-Based Cookbook), stir again and add as much additional sauce as desired and mix well. I like mine creamy and add most of the sauce. Divide among bowls and top with additional vegan parmesan.