Easy, cheesy, and tasty vegan macaroni and cheese.
2 Cups almond milk
2/3 Cup canned sweet potato drained and rinsed
2/3 Cup nutritional yeast
2 Tbsp tapioca flour (also called tapioca starch)
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
1/4 tsp smoked paprika
2 Tbsp vegan butter or olive oil
16 oz box elbow macaroni
Cook the macaroni according to the directions on the box. While it’s cooking make the sauce.
Blend the almond milk, sweet potatoes, yeast, tapioca, vegan butter, and spices together until smooth. Transfer to a medium saucepan and bring to a boil. Reduce to low heat.
Once the pasta is ready, mix in the sauce.
- Serving Size: 1 Cup
- Calories: 325
- Fat: 5.2
- Carbohydrates: 54
- Protein: 15
Keywords: Vegan, Pasta, Mac and Cheese