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Sweet Potato and Kale Mac n’ Cheese, Vegan + Gluten-Free

On a super chilly day last week, I had a crazy craving for Cauliflower Mac n’ Cheese. Since it was just so cold out and I’m totally over winter, I decided to see if I could throw something together without venturing out for ingredients. I didn’t have the the main ingredient, cauliflower, but I did have a sweet potato so I crossed my fingers and gave it a try.

I’m thrilled to say that the Vegan, Gluten-Free Sweet Potato and Kale Mac n’ Cheese experiment was beyond successful. Using roasted sweet potato as the base made for a very creamy, flavorful and colorful “cheese”.  I also added kale for texture and color and decided to serve it straight out of the pot instead of baking it.

For the pasta I used the brown rice spirals that I had on hand instead of elbows or shells but any kind of pasta will work wonderfully.

 

4.2 from 5 reviews
Sweet Potato and Kale Mac n' Cheese, Vegan + Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree
Cuisine: vegan, gluten-free
Serves: 4-6
Ingredients
  • 1 large sweet potato
  • 1 package pasta of your choice
  • 1 cup non-dairy milk
  • 2 cloves garlic
  • 1 tbs dijon mustard
  • ¼ cup nutritional yeast
  • 2 tbs tamari
  • 1 tbs olive oil
  • salt and pepper to taste
  • 2 cups kale, shredded
Instructions
  1. Preheat oven to 400°. Poke holes in sweet potato and wrap in foil. Bake until tender (45- 60 mins).
  2. While the potato bakes, prepare pasta according to instructions on container.
  3. Remove potato from oven and peel away skin when it's cool enough to handle.
  4. Place in blender with all ingredients (except kale) and blend until smooth.
  5. In a large pot, heat kale with a tablespoon of water until wilted. Stir in sauce and pasta and heat until warm.
  6. Transfer to plates and enjoy right away!

 

 

 

 

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33 Responses to Sweet Potato and Kale Mac n’ Cheese, Vegan + Gluten-Free

  1. Finally made this! So delicious and creamy! And since I’m the only one eating it this made enough for the week. :)

  2. Hey Ilena, It looks great! english is not my first language so- are the nutritional yeast just like the yeast you put in bread? or are they diffrenet type?
    Thank you very much!

    • I wouldn’t recommend making this dish too far in advance as it does dry out a little once it goes in the fridge. A great option would be to prep the sauce ahead of time (You can store it in the fridge for a few days) and make the pasta fresh each day!

    • How do you feel about apple cider vinegar? Adding a splash instead will give it that zingy flavor! You could also just omit it altogether and I think the mac will still be great!

  3. Hello :)
    Is it possible to replace the yeast and tamari with something else, as I don’t have both? Thank you!

    • For the tamari you can sub soy sauce, Bragg’s, or coconut aminos if you have any of those. The nutritional yeast is what gives it a really cheesy flavor so that’s a tough one to sub!

  4. Thoughts on the best non-dairy milk to use? I have almond on hand but unfortunately its vanilla. I was thinking canned coconut as it would end up being so creamy, but not sure how coconutey it would end up being.

  5. Could you let me know about how many cups of puree one large sweet potato yields? I only have small ones on hand, so I need a conversion. Thanks!

  6. This dish was so yummy! It wasn’t exactly “mac n’cheese” like, but it was still super yummy and easy to make! My boyfriend liked it too. We used liquid aminos instead of tamari and it was really good! We will definitely be making this again! Thanks for sharing! :)

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