Creamy vegan baked sweet potato mac n cheese topped with crispy buttery and herbed breadcrumbs.
This Vegan Baked Sweet Potato Mac n Cheese is filled with warming savory flavors and topped with a delicious crisp and buttery breadcrumb.
This Vegan Sweet Potato Mac n Cheese contains flavors of curry, roasted sweet potatoes, ginger, coconut milk, and cheesy nutritional yeast.
The breadcrumb topping elevates this cheesy pasta dish and is made from panko breadcrumbs, fresh thyme, and vegan butter.
How to make Vegan Baked Sweet Potato Mac n Cheese:
- Preheat the oven to 425°F. Pierce sweet potatoes all over with a fork. Place directly on middle rack of oven. Roast for 30-35 minutes until soft.
- Add cashews to a bowl. Pour over hot boiling water. Soak for 5 minutes, drain, then add to a high-powered blender.
- While sweet potatoes are roasting, prepare the rest of the sauce. In a small skillet over medium-high heat, heat 1 tsp neutral-flavored oil. Add onion, ginger, and a pinch of kosher salt. Cook for 5-6 minutes until fragrant and translucent. Stir in curry powder, garlic powder, and paprika. Cook for 1 minute more, stirring frequently to prevent burning. Add onion mixture to the blender.
- To the blender, add coconut milk, vegetable broth, nutritional yeast, corn starch, olive oil, miso paste, red pepper flakes, salt, and pepper. Once the sweet potatoes are done, scrape the flesh into the blender. Blend on high until creamy. Adjust taste with more salt and pepper, as desired. Set sauce aside.
- Preheat oven to 350°F. Grease a 10″ cast iron skillet with a neutral-flavored oil. Cook pasta according to package directions until al dente. Drain and add back to pasta pot. Pour over sauce and stir well to combine. Add pasta to cast iron skillet and spread into an even layer.
- Combine breadcrumb mixture and top on mac n cheese. Bake uncovered for 18-20 minutes until golden brown. Broil on high for 1-2 minutes until darker golden brown. Serve pasta with freshly cracked black pepper and dash of red pepper flakes. Enjoy!
Why you’ll love this Vegan Baked Sweet Potato Mac n Cheese:
Creamy + crisp.
Savory and cheesy.
Easy & simple to make.
Perfect holiday side dish.
If you’re looking for more delicious creamy pasta dishes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Butternut Squash Orecchiette with Crispy Sage, and this Vegan Sumac and Ricotta Bucatini.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy sweet potato vegan mac n cheese topped with crispy buttery and herbed breadcrumbs.
- 3 medium sweet potatoes (~2 lb)
- ¼ cup (38g) raw cashews
- ½ yellow onion, thinly sliced
- 1-inch piece fresh ginger, finely chopped
- 1 tsp curry powder
- ½ tsp each: garlic powder, paprika
- ½ cup (104g) full-fat coconut milk
- ¼ cup (60g) low-sodium vegetable broth
- 5 tbsp nutritional yeast
- 1 tbsp corn or tapioca starch
- 1 tbsp extra-virgin olive oil
- 1 tsp white miso paste
- ¼ tsp red pepper flakes
- 1 tsp kosher salt, or to taste
- Freshly cracked black pepper to taste
- 8 oz. rigatoni or pasta shape of choice
- 1 ½ cups (102g) panko breadcrumbs
- 4 tbsp melted vegan butter
- 2 tsp fresh thyme
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Preheat the oven to 425°F. Pierce sweet potatoes all over with a fork. Place directly on middle rack of oven. Roast for 30-35 minutes until soft.
-
Add cashews to a bowl. Pour over hot boiling water. Soak for 5 minutes, drain, then add to a high-powered blender.
-
While sweet potatoes are roasting, prepare the rest of the sauce. In a small skillet over medium-high heat, heat 1 tsp neutral-flavored oil. Add onion, ginger, and a pinch of kosher salt. Cook for 5-6 minutes until fragrant and translucent. Stir in curry powder, garlic powder, and paprika. Cook for 1 minute more, stirring frequently to prevent burning. Add onion mixture to the blender.
-
To the blender, add coconut milk, vegetable broth, nutritional yeast, corn starch, olive oil, miso paste, red pepper flakes, salt, and pepper. Once the sweet potatoes are done, scrape the flesh into the blender. Blend on high until creamy. Adjust taste with more salt and pepper, as desired. Set sauce aside.
-
Preheat oven to 350°F. Grease a 10" cast iron skillet with a neutral-flavored oil. Cook pasta according to package directions until al dente. Drain and add back to pasta pot. Pour over sauce and stir well to combine. Add pasta to cast iron skillet and spread into an even layer.
-
Combine breadcrumb mixture and top on mac n cheese. Bake uncovered for 18-20 minutes until golden brown. Broil on high for 1-2 minutes until darker golden brown. Serve pasta with freshly cracked black pepper and dash of red pepper flakes. Enjoy!
