I am far from being a vegan, but I do try to eat as many vegan and vegetarian meals a possible because I like animals to live good lives and it's good for you. And that is why I created this wonderfully creamy Gluten Free Sweet Potato Mac and "Cheese".
Again, I made it free of the glutens because I have Celiac Disease, so if gluten isn't an issue for you, you can just use regular pasta and you won't get any guff from me.
So, without further ado, here's the recipe.
- 1 Cup Raw Cashews (soaked at least 1 hour)
- 2 Sweet Potatoes
- 1 Box De Boles Gluten Free Rice Pasta (or a comparable amount of other pasta)
- 1 tsp Garlic Powder
- 1 tsp salt
- 1 tsp pepper
- Gluten Free Bread Crumps (about a quarter cup)
Step One: Soak about a cup of cashews in water for at least an hour. I soaked mine overnight because I remembered to, but an hour in the water will do just fine.
Look a 'em in there, just getting ready to create a cheesey flavor. Do your thang, cashews, I'm going to leave you alone while I move on to step two.
Step Two: Peel your sweet potatoes and put them on the stove in a medium saucepan filled with water to boil.
Normally I'm all for keeping the skins on things because they are packed with nutrients, but not this time. This time we need as smooth a texture as possible.
I also quartered my sweet potatoes to make them cook faster and blend easier. If you happen to have a fancy Vitamix the quartering is probably unnecessary.
Step Three: While your cashews are soaking and your sweet potatoes are boiling you're going to cook your gluten free (or not) pasta.
You'll want to cook the pasta according to the instructions on the box, drain it and set it aside.
Gluten free pasta cooks for a different amount of time than regular pasta, so just go with what the box says. If you're cool enough to be making your own pasta from scratch, mazel tov, go with it.
Step Four: Once your sweet potatoes are soft enough to fully pierce with a fork, drain the water from your cashews and your sweet potatoes, put them in your blender or food processor, and puree.
I had to add some water to get it to blend better, but the mixtures should still be thick.
Blend until as smooth as possible.
Step Five: Pour into the pot with your cooked pasta.
Then get messy and mix it all in!
Step Six: mix in 1 tsp each of salt, pepper, and garlic powder (I actually did this to taste, but this is approximately how much I added. I'd taste a few times though, if I were you).
Step Seven: Spoon it into a greased baking dish.
Step Eight: Sprinkle with gluten free (or not, again your call) bread crumbs, and pop in the oven at 350 degrees F for 15 minutes.
When it's all done, you'll have a lovely, delicious, vegan treat for yourself! The cashews help to add a cheesey flavor and the sweet potatoes give it the creamy texture you desire from mac and cheese.
Look at that sexy meal.
Well hello there. You...uh... come here often?
So when you need mac and cheese, but want to be healthy, this is the recipe for you. Enjoy!