This creamy, plant-based macaroni and cheese is a delicious dairy-free dish. The 'cheese' is made using cashews and a sweet potato and is full of only healthy, whole foods. It's a great way to sneak in some extra veggies in this kid-friendly plant-based recipe. Plus, it's wfpb friendly.
Cook Pasta - Fill large pot with water and bring to a boil. Once boiling, add pasta and cook until soft.
Make Cheese Sauce - Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes). If you have a high powered blender like this vitamix, you can skip this step completely.
Peel sweet potatoes and chop into small cubes. Add to a small pot over medium to high heat and cover with water.
Once the water begins to boil, finely dice the onion garlic cloves and add to the pot with the sweet potato. Let boil for 25 minutes until soft.
Once the sweet potato and onion are finished cooking, let cool. Add cashews, almond milk, (1/2 cup or more. Just make sure the cashews are covered,) nutritional yeast, apple cider vinegar and salt to blender. Blend until smooth. Then, add the sweet potato, garlic and onion and blend until everything is combined.
In a large bowl, combine cheese sauce and pasta. Add pepper and salt to taste. Serve.