Vegan Sweet Potato Macaroni

This vegan sweet potato macaroni is packed with veggies and deliciously seasoned, with a hint of sweetness your kids are sure to love.

It has been my goal for a long time to make a veggie filled macaroni dish that is as easy as making a box of macaroni and cheese, that my kids would enjoy just as much. Although this recipe is not as simple or quick as boxed macaroni, it is amazingly delicious making it worth the extra effort.

This macaroni is also a great way to use up leftover baked sweet potatoes, which is why I came up with the recipe in the first place. I needed to use up some leftover sweet potato and I wanted to make it into a quick dinner. This sweet potato macaroni is what I came up with. The resulting dish was so delicious that now I will bake an extra sweet potato so that I have one to make macaroni with.

Ingredients for Sweet Potato Macaroni

• 2 stalks celery
• 1 large or 2 small carrots
• 1 small onion
• 1 cup baked sweet potato
• 1/2 cup cashews
• 1/2 tsp ground mustard
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tsp salt (plus more for salting water)
• 12 oz macaroni pasta
• Seasoned bread crumbs for topping (optional)

How to Make Vegan Sweet Potato Macaroni

At least 30 minutes before making the macaroni, boil 3/4 cup of water and add the cashews. Let the cashews soak in the hot water until the other sauce ingredients are ready.

Shred the carrot, and finely chop the onion and celery.

Add chopped vegetables to a small sauce pan and barely cover with water. Bring to a boil, then lower the heat and let it simmer while cooking the pasta.

Bring a large pot of salted water to a boil, add pasta and cook according to package instructions.

Once the pasta is done cooking, remove the vegetables from the heat. Strain the pasta, then transfer it to serving dish. If you want to top the macaroni with bread crumbs make sure it is an oven safe dish.

Add cashews, vegetables, and seasonings to a blender (water included). Blend for 2-3 minutes or until smooth and creamy.

Pour sauce over the pasta and stir until it is evenly coated.

If desired, top with seasoned bread crumbs and bake/ broil until it begins to brown.

Sweet Potato Macaroni

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Equipment

• Blender

Ingredients

  

• 1 cup celery finely chopped
• 1 large carrot shredded
• 1 small onion finely chopped
• 1 cup baked sweet potato
• 1/2 cup cashews
• 1/2 tsp ground mustard
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tsp salt plus more for salting water
• 12-16 oz macaroni pasta
• Seasoned bread crumbs for topping optional

Instructions

 

• At least 30 minutes before making the macaroni, boil 3/4 cup of water and add the cashews. Let the cashews soak in the hot water until the other sauce ingredients are ready.
• Shred the carrot and finely chop the onion and celery.
• Add chopped vegetables to a small sauce pan and barely cover with water. Bring to a boil, then lower the heat and let it simmer while cooking the pasta.
• Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions.
• Once the pasta is done cooking, remove the vegetables form the heat. Strain the pasta, then transfer it to serving dish. If you want to top the macaroni with bread crumbs make sure it is an oven safe dish.
• Add cashews, vegetables, and seasonings to a blender (water included). Blend for 2-3 minutes or until smooth and creamy.
• Pour sauce over the pasta and sir until it is evenly coated.
• If desired, top with seasoned bread crumbs and bake/broil until it begins to brown.