Chloe’s Vegan Sweet Potato Mac ’n’ Cheese » Foodom

Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

$102.92 Cooking Fee
Recipe by:
Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

For the optional almond Parmesan topping:

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

For the optional shiitake bacon topping:

  • Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

For the mac ’n’ cheese:

  • Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
  • In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
  • Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
  • Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook60
Recipe Serving Size10

Ingredients

Ingredients

For the optional almond parmesan topping:

  • 1 cup almond sliced
  • 1 teaspoon Kosher salt

For the optional shiitake bacon topping:

  • 7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper

For the mac 'n' cheese:

  • 4 teaspoon sea salt
  • 2 pound elbow macaroni or similar shape such as cavatappi
  • 6 tablespoon olive oil
  • 2/3 cup all purpose flour
  • 2 sweet potato peeled and cut into 1-2 inch chunks
  • 1 teaspoon sea salt
  • 7 cup unsweetened almond milk or soy milk
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon low-sodium soy sauce
  • 1 lime juiced
  • 4 teaspoon fresh rosemary chopped

Cooking Tools Required

Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot
Reheating/Serving Instructions

Heat in microwave on high power until heated through.

Nutrition

Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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