A rich and creamy vegan mac and cheese made with sweet potatoes and cashews, perfectly suited for meal prep. Gluten-free and ready in just 30 minutes, this dish is a family favorite that offers a cheesy flavor without any dairy ingredients.
1: Add the cashews to a bowl and cover with boiling water. Let soak for about 20-30 minutes.
2: Peel and chop the sweet potato into cubes, measuring out about 2 cups.
3: Bring a large pot of water to a boil and cook the pasta according to package instructions.
4: In a separate pot, add the sweet potatoes and cover with water. Boil for 10-15 minutes until fork tender.
5: Roughly chop the onion and mince the garlic. Add them to a pan with the olive oil and sauté for about 5 minutes until the onions are translucent.
6: Once the cashews have softened, drain them and add to a high-speed blender with 2 cups of water. Blend until smooth and creamy, about 1 minute.
7: Add the sautéed onion and garlic, and drained sweet potatoes to the blender. Add all remaining ingredients and blend until smooth.
8: Pour the sauce over the cooked pasta and stir to combine. Top with red pepper flakes and chopped chives.
