Sweet Potato Mac & Cheese [vegan]

I have been a fan of vegan chef Chloe Coscarelli for years, ever since her winning debut on the Food Network Cupcake Wars. Thus, when I found out that she opened her first West Coast By Chloe location in Los Angeles, I couldn’t have been more excited to finally get a taste of her incredible menu. 

We ordered her most popular items on the menu, but the Sweet Potato Mac n’ Cheese was certainly the most memorable. It was rich, creamy, and satisfying–everything that I had imagined regular Mac n Cheese to be, but better. I was surprised to learn that the sauce is made with something as simple as sweet potatoes, and ever since, I have wanted to recreate my own version of Chloe’s Mac n Cheese at home. 

My take on Sweet Potato Mac n’ Cheese is extremely easy and affordable. The most expensive ingredient in this recipe is probably the nutritional yeast. However, as a vegan, I find that nutritional yeast comes in extremely handy when cooking, and has even become one of my most used pantry staples. Its cheesy, slightly nutty flavor makes it an excellent cheese substitute–an ideal complement to any savory dish for that extra oomph!

I always serve my pasta on a bed on greens. I find that it makes my meal a little less heavy!

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Ingredients

• 16 oz pasta of choice (I recommend macaroni for the authentic Mac n’ Cheese experience)

• 1 pound sweet potatoes, cooked

• 1/2 large white onion, chopped

• 2/3 cup unsweetened non-dairy milk (I used almond)

• 1/2 cup nutritional yeast

• 2 cloves garlic, minced

• 1 1/2 tsp Dijon mustard

• 1 1/2 tsp lemon juice

• 3 tsp dried rosemary

• Salt and pepper to taste

Instructions

1. Cook pasta according to package instructions. Set aside.

2. Blend together cooked sweet potato and onion until smooth.

3. Add just enough of the milk to reach a creamy consistency.

4. Add the rest of the ingredients and blend until smooth. Season with salt and pepper.

5. Add sauce to cooked pasta and toss to coat. Adjust seasoning to taste.

6. Transfer to baking dish and bake in preheated 425F oven for 15 minutes or until tops start to brown.

7. Enjoy!