Sweet Potato Vegan Mac and Cheese

by | Updated: June 12th, 2017 | Read time: 2 minutes

If there’s one thing that can be said about comfort food (other than the fact that it makes you feel all warm and fuzzy), it’s that people tend to get a little sensitive when substitutions are made. So if the thought of vegan macaroni and cheese just doesn’t sound all that comforting, you’re in for a delicious surprise. By making use of a few smart substitutions and vegan cooking secrets, you’ll be able to whip up a soul-warming bowl of vegan mac and cheese that may convince even the most die-hard dairy lover. (Watch us fool an unsuspecting co-worker on Facebook Live!)

Bonus: if you’re not a fan of nut-based vegan cheese sauces, you’ll be happy to know there are no cashews here!

Skillet Baked Vegan Macaroni and Cheese | Vitacost.com/blog

(serves 2-3)

3 cups cooked gluten-free elbow pasta
1/2 sweet potato, roasted and skinned  (adds a little sweetness + coveted orange color)
1/4 cup unsweetened coconut beverage or other non-dairy milk
1/3 cup nutritional yeast (the secret to capturing that umami, cheese-like flavor)
1/2 cup vegan Parmesan-style shreds
1-1/2 tsp. garlic powder
1 tsp. chili powder
1 tsp. Himalayan pink salt
1/2 tsp. onion powder
1 Tbsp. extra virgin olive oil


  1. In blender or food processor, combine all ingredients except olive oil and pasta. Pulse until smooth (a few small potato bits are OK).
  2. In cast-iron skillet over low heat, add olive oil and cooked pasta.
  3. Add “cheese” sauce and mix together until heated through.
  4. Before serving, sprinkle with extra vegan Parmesan-style shreds and chili powder.


  • Test your “cheese” sauce before adding to the skillet and adjust seasonings according to taste
  • This recipe yields a relatively thick sauce – to add more gooey goodness, toss a little extra olive oil or nondairy milk into the skillet