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Vegan Sweet Potato Mac and Cheese

Easy, cheesy, but entirely dairy free, this sweet potato vegan mac and cheese is sure to be a family favorite. It's rich and creamy without feeling too heavy and perfect for meal prep! Plus, it's ready in 30 minutes and gluten free!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Claire Cary


  • 16 ounces uncooked pasta
  • 2 cups peeled and cubed sweet potato (about 1 medium sweet potato)
  • 1 cup raw cashews
  • 2 cups water
  • 1 medium yellow or white onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1/2-1 tsp salt
  • 1 tsp dijon mustard
  • 1/3 cup nutritional yeast
  • 1/2 tsp paprika
  • 1 tsp soy sauce/tamari
  • 1 tsp apple cider vinegar
  • Optional but recommended: 2 tbsp vegan butter


  • Add the cashews to a bowl and cover with boiling water. Let soak for about 20-30 minutes while we prepare the rest of the ingredients.
  • Peel the sweet potato, chop into cubes and measure out about 2 cups worth.
  • Bring a large pot of water to a boil and cook pasta according to package instructions. Any pasta works here! Be sure to salt the water pretty heavily. This adds a lot of flavor to the pasta and helps the sauce adhere to it better.
  • Add the sweet potatoes to a pot and cover with water. Boil for about 10-15 minutes or until fork tender.
  • Roughly chop the onion and mince the garlic. Add to a pan with the olive oil. They don't need to be perfectly chopped since they'll all get blended up anyway.
  • Saute for about 5 minutes or until the onions start to look translucent.
  • Once the cashews have softened, add to a high speed blender with 2 cups of water and blend until completely smooth and creamy, about 1 full minute.
  • Add in the onion/garlic and the drained sweet potatoes once they are done.
  • Add in all remaining ingredients and blend until smooth and creamy. Taste and add any additional salt, pepper or other seasonings as desired. I usually start with 1/2 tsp of salt but end up adding an additional 1/2 tsp since the salt somehow enhances the cheesy flavor!
  • Pour the sauce over the cooked pasta and stir to combine.
  • Top with red pepper flakes, chopped chives & enjoy!


I know soy sauce seems like an odd ingredient for mac and cheese, but it adds a really nice savory flavor and a touch more saltiness. I promise it's delicious!
If you don't have sweet potato, you can sub for butternut squash or pumpkin! This will change the flavor slightly, but will still be delicious.


Serving: 1/4 of the recipe | Calories: 479kcal | Carbohydrates: 65g | Protein: 15.3g | Fat: 14.3g | Fiber: 4.8g | Sugar: 4.9g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: dairy free mac and cheese, sweet potato mac and cheese, vegan mac and cheese, vegan mac and cheese recipe