Oh, macaroni and cheese. Sweet, sweet mac and cheese...the ultimate comfort food. Cheese isn't really on my vegan list of ethically edible items, however, so what's a comfort food seeking vegan to do? Don't worry my dear compassionate foodie, I have the answer.
This mac and "cheese", made with sweet potato is creamy, and rich, and as always the nutritional yeast lends that proper "cheesy" flavor. Honestly, I truly enjoy this version much more than the typical macaroni and cheese. Now that's saying something. Nostalgia is a hard thing to beat.
Sweet Potato Mac and "Cheese"
Inspired by Detoxinista
Serves 4
1 medium sweet potato, chopped
1 cup almond milk (or nut-free milk for a nut-free mac and "cheese")
1/4 cup nutritional yeast
1 tsp. pink Himalyan salt
1/2 Tbsp. liquid aminos or soy sauce
1 Tbsp. fresh lemon juice
1/4 tsp. mustard seeds or mustard (optional)
1 tsp. onion powder
1/2 tsp. chili powder
1 small garlic clove
desired pasta[gallery type="circle" ids="414,412,413"]
Bring a large pot of water to boil and cook pasta. I used about 6 servings.
Bring a medium pot of water to boil, insert steaming basket, and add chopped sweet potatoes. Cover, turn to medium-low and let steam for 10 minutes or until tender. Meanwhile, add the remaining ingredients, except pasta (obvs), into a blender and whirl on high until the mixture is smooth.[gallery type="rectangular" ids="411,409"]
When the sweet potatoes are done steaming, add them to the blender as well and whirl on high again for about a minute or so. Add water as needed to achieve the desired viscosity. Stir in as little or as much sauce as wanted to the cooked pasta.
I'm a firm believe that any day, good or bad, can be improved upon by a warm and creamy dish of mac and "cheese". Especially when no animals were exploited in the process.
