Roasted Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

I am way too excited about this recipe.  I have entered a time machine and gone back to my childhood.  The only difference is, I’m not eating yellow #5 and #6.  And it doesn’t come out of a box.  Even if you’re not buying Kraft Dinner, homemade versions of mac and cheese are usually loaded with butter, cheese and other unhealthy ingredients.  This mac and cheese is 100% vegan and so healthy!  I’m just smiling ear to ear knowing what I used to make it, and seeing how much my family loved it.  I think you’re all going to love this one just as much as we did.

The ‘cheese’ in this recipe is a combination of roasted sweet potato, mustard and nutritional yeast.  The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish!  My son pushed the mushrooms aside, but I couldn’t resist them.

Roasted Sweet Potato Mac and Cheese
Serves 6
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For the mac and cheese
  1. 500 grams gluten-free elbow macaroni
  2. 2 sweet potatoes (about 3 cups), cubed
  3. 2 cups unsweetened almond milk (or other milk of your choice)
  4. juice of 1/2 a lemon
  5. 1 teaspoon tamari (or regular soy sauce)
  6. 1 teaspoon dijon mustard
  7. 1 teaspoon garlic powder
  8. 1 teaspoon dried chili flakes
  9. 1 tablespoon nutritional yeast
  10. 1 tablespoon extra virgin olive oil + more for drizzling
  11. 1 teaspoon sea salt and freshly ground pepper
  12. For garnish: a handful fresh parsley, roughly chopped
For the mushrooms
  1. 8 ounces mushrooms, washed and sliced
  2. 2 garlic cloves, peeled and minced
  3. 1 teaspoon extra virgin olive oil
  1. Preheat oven to 400Β°F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35-40 minutes or until tender, turning once half way through.
  2. In the meanwhile, boil your pasta according to packaging instructions. Drain and place pasta back in the pot.
  3. In a medium bowl, combine lemon juice, dijon, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
  4. In a small pan, sautΓ© mushrooms in oil on medium heat for 5 minutes. Remove from heat and set aside.
  5. Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
  6. Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
  7. Remove and sprinkle freshly chopped parsley overtop. Dig in!
Love and Lentils


Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese


  1. This looks amazing!!! I need to try it!

  2. This looks absolutely delicious!

  3. YUM! I think this will make an appearance in my belly this weekend!

  4. Yum!!

  5. Lovely lovely lovely! What’s not to like???

  6. Oh my! I must try this!

  7. Heavenly! And lovely pics too! Awesome stuff, Sophia

  8. Reblogged this on The Pursuit of Paulson and commented:
    Another sweet potato mac and cheese recipe that looks ridiculously yummy!

  9. This looks so good, ingenious really! The color looks just like the stuff that comes in a box only this is so good for you!

  10. I can see why you’re excited about this recipe Sophia. It’s so pleasurable to recreate a comfort food and make it healthy. This looks even better than the mac and cheese of my childhood, by the way! Celeste πŸ™‚

  11. This looks soooo wonderful! I often forget about pasta for some reason but I do love it. Sweet potatoes are my favourite so I could definitely get behind this dish!

  12. I just want to dive into that. Looks gorgeous and perfect for the stormy weather we have here in London

  13. This looks totally scrummy! And I’d have Sonny’s mushrooms πŸ˜‰

  14. uglicoyote says:

    Reblogged this on Vegan Coyote.

  15. Tracy Hedin says:

    This looks awesome! One question is when do you use the almond milk? I can’t seem to see it in the steps.

  16. susan says:

    This looks great, but I must be one of the few veg’s who dislikes mushrooms. Any suggestions for a substitute?

    • Sophia | Love and Lentils says:

      Hi Susan! My son also doesn’t like mushrooms and we just omit them completely for him. You can do the same, or a meaty vegetable like roasted eggplant or even zucchini would probably be delicious as well!

  17. This looks like a must try!!!

  18. julie st-onge says:

    Delicious! Thank you!!! πŸ™‚

  19. Oh my god.. my husband who was recently diagnosed with a heart condition is ironically sadly missing his old favourite comfort foods.. can’t wait to try this one on him..

    • Sophia | Love and Lentils says:

      Hello Louise! I’m sorry to hear about your husband’s recent diagnosis, I wish him well! We all love our comfort food, it’s just nice to be able to ‘healthify’ them. πŸ™‚

  20. Monique says:

    Has anyone frozen and then reheated this? Thanks

    • Sophia | Love and Lentils says:

      Hello Monique! I have not, but if you try it, please let us know how it goes! I really think it will be fine frozen then reheated. πŸ™‚

  21. My husband and I are only two months into our new plant-strong diet. I’ve tried other no-cheese mac & cheese recipes but none of them can compare to this one. It is so incredibly delicious! My husband’s comment was that he could not believe there was not cheese in it and that it was actually made with sweet potatoes. I hope you don’t mind but I share the link to the recipe on your website so that my followers can enjoy it. (www.homebistropcs/com/blog)

    • Sophia | Love and Lentils says:

      Hello Stacy! Congratulations on your plant-based diet, that’s really great. I’m so glad you and your husband loved this dish. You can happily share the recipe with your readers if you link to my website, which I saw you already did. πŸ™‚
      Thank you – stop by anytime!

      • I will definitely be stopping by your website often and if I share your recipes, I will always link it to your blog and give you a heads up. Hope you are having a wonderful weekend and thanks for the great recipes!

      • Sophia | Love and Lentils says:

        Sounds great, Stacy – thank you and enjoy. πŸ™‚

  22. Vicki says:

    This is amazing!

  23. jen says:

    This did not turn out for me at all! When I added the potatoes to the mixture it was pure really watery with chucks of potatoes. I just threw it out.

    • Sophia | Love and Lentils says:

      Oh no! I’m really sorry to hear that, Jen. This is one of my readers’ favourites, as well as a tried and true dish we make at home often. I’m wondering why this happened to your dish. πŸ™

      • Jenn says:

        I put it in the food processor and it worked perfectly to make the sauce.

      • Sophia | Love and Lentils says:

        That’s awesome! Thank you for sharing that. πŸ™‚

  24. Naomi says:

    This is delicious! My boyfriend hasn’t stopped talking about how good it is since I made it πŸ™‚

    • Sophia | Love and Lentils says:

      Yay! That’s great news, thanks so much for sharing that.
      Sophia πŸ™‚

  25. Jenn says:

    I made this for dinner tonight and it was wonderful! Thank you!

  26. christie says:

    I just made this dish and not only did I love it, but so did my husband!! I’ve become vegan for over 2 yrs now and my husband is quite reluctant to try some of the dishes I make, but this one was a hit! Thanks for sharing πŸ™‚ next I shall try the cauliflower risotto!

  27. Jackie Ashton says:

    I will be cooking this for dinner tonight. Need something quick and delicious and this sounds just right but I will be serving the mushrooms separate as my Mum is allergic to them and my daughter, even though vegan, won’t eat them. Really looking forward to it πŸ™‚

  28. This was amazing I also added tomatoes and cooked up so spinach and add it too. So delicious my 4 year old devoured it.

  29. Corrie says:

    Just made this for my non-vegan husband, my 1 1/2 year old, myself..and the dog who got some from the table πŸ˜› lets just say we all scarfed it down and I can’t wait for the leftovers for lunch tomorrow! Soooo tastey!!


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