2. Sweet Potato Mac & Cheese

Sweet Potato Mac & Cheese
This recipe is a vegan version of macaroni and cheese. The cheese has a sweet potato base. Skeptical? I was too until I tried it. The sweet potato is baked and mixed with mustard and nutritional yeast to give it the “cheesy” taste. Nutritional yeast is one of those ingredients that has changed my life. It’s the only plant-based source of vitamin B12, which is music to vegans’ ears. It is super versatile and one of the few ways to match the taste of cheese without using dairy. Combining the “cheese” with whole-grain or whole-wheat pasta, the result is a rich, satisfying macaroni and cheese experience, without the food baby to show for it.

Serves 1

Ingredients:

1 cup of cooked noodles (according to package instructions)

1/2 baked sweet potato

1/4 tsp mustard

Juice of half a lemon

1 tbsp nutritional yeast

1 tbsp extra virgin olive oil

1/4 tsp garlic powder

Dash of salt

Dash of freshly ground pepper

1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust

Directions:

In a medium-sized bowl combine the sweet potato half, juice of half a lemon, mustard, nutritional yeast, garlic powder, olive oil and salt and pepper. Mix until thoroughly combined.

Fold 1 cup of cooked noodles into the sweet potato “cheese”.

Place the mixture into a serving-size baking dish.

Sprinkle 1 tablespoon of nutritional yeast over the dish and drizzle with 1/2 tablespoon of olive oil. This will allow the top to crisp while cooking.

Bake in the oven at 400 degrees Fahrenheit for 10 minutes, or until the top begins to brown. Serve and enjoy!

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