The cheese sauce may be frozen in an air tight container, but I don’t recommend freezing the pasta.
Keep in a sealed container and reheat in a skillet on stove top. Leftovers keep refrigerated for 3-4 days, however, if you’re expecting to have leftovers, store the sauce and pasta separately for best results.
Otherwise the pasta will absorb the sauce and the pasta will get very soft. If you’re also making the pasta in advance, store it separately from the sauce. When reheating, you may need a splash or two of milk or broth to make it nice and creamy again. Or, go ahead and make the sauce completely, but note that it will thicken as it cools. To make ahead, you may roast the veggies in advance and blend everything up when you’re making your pasta. I personally like my mac and cheese with a little crunchy layer on top, but it tastes fantastic both ways!įor picky eaters, keep it smooth. This will give your dish a nice crusty top, while keeping the middle smooth and creamy for a nice balance of texture. You may optionally, transfer your coated pasta to an oven safe dish and broil on high for about 2-3 minutes, checking often to ensure it doesn’t burn. OR, if you can spare a few more minutes, take it one step further. You may serve your sweet potato mac and cheese as is, in its creamy, silky state. Then pour the vegan cheese sauce you just made over top and mix well to coat your noodles. (Don’t over cook!) Drain and return to the pot. While the veggies are roasting in the oven, bring a large pot of salted water to a boil, and then cook your pasta according to package directions for al dente pasta. NOTE: If you do not have a high speed blender (like a Vitamix), soak your cashews first, in boiling hot water for about 30 minutes to soften them. (photo 2)Īdd your roasted veggies, along with the cashews, nutritional yeast, seasoning, vegetable broth, and cashew milk to a blender. Roast the veggies for about 15-20 minutes, until the potatoes are fork tender. NOTE: For oil free, omit the olive oil and spray or drizzle your veggies with a little water or broth to prevent them from burning. Drizzle the veggies with the olive oil, if using, and sprinkle with salt and pepper. Then peel and cube your sweet potato, quarter your onion, and place them, along with your garlic cloves on a baking tray lined with parchment paper.
#NUTRITIONAL YEAST CASHEW MAC AND CHEESE FULL#
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) This dish has been shared, over and over again, with vegans and non vegans, and everyone always enjoys.
#NUTRITIONAL YEAST CASHEW MAC AND CHEESE FREE#
Just combine the sauce with your favourite gluten free pasta for a gluten free meal, if needed. This silky cheese sauce is not only cheese and dairy free, but it’s vegan and gluten free too.It’s simple to make and the entire family will love it, so you only need to make 1 meal.Just like my butternut squash mac and cheese, this sauce is so creamy and luscious, despite the fact that there’s no cheese in it! Nutritional yeast and cashews do a lovely job of adding thick, creamy, cheesy flavour, and roasted sweet potato gives it that perfect orange hue that any good mac and cheese needs.It has been updated for content and photos. This recipe was originally published in April 2019. This picky eater approved and kid friendly dish is perfect for the entire family. It’s creamy and flavourful with absolutely luxurious texture, thanks to roasted sweet potato and cashews. Dreamy sweet potato mac and cheese is a delicious way to sneak in veggies and extra nutrients.
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