Vegan Sweet Potato Macaroni and Cheese

  • Total Time: 30 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

A delicious vegan riff on mac and cheese using sweet potatoes, the Savory turmeric blend, and
nutritional yeast in place of cheese.

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  • 1/2 teaspoon Frontier Table Grind Sea Salt 4.23 oz.
  • 1/2 tablespoon Frontier Fine Grind Black Pepper 1.76 oz.
  • 3 tablespoons Frontier Nutritional Yeast Flakes 0.81 oz.
  • 2 teaspoons Frontier Co-op Organic Turmeric Twist Savory Blend 2.5 oz.
  • 1/2 teaspoon Frontier Organic Garlic Powder 2.33 oz.
  • 1 medium sweet potato (12 oz)
  • 10 ounces pasta (any type of smaller pasta like elbow, fusilli, penne, etc)
  • 1 cup water
  • 1 1/2 cups unsweetened almond milk


  1. Peel and cut the sweet potato into 1” pieces. Place in a pot of boiling water seasoned with a pinch of salt. Cook the sweet potatoes until tender; 15 to 20 minutes. Drain the sweet potatoes and mash until smooth, adding a splash of almond milk as needed.
  2. While the sweet potatoes are cooking, make the pasta. Add 1 cup water and pasta to a medium saucepan over medium-low heat. Bring to a simmer, stirring frequently so to separate the pasta. Stir in the almond milk and turn the burner to low. Continue to stir the pasta until the pasta is tender and most of the milk has been absorbed, 10 to 12 minutes. Add more milk if your pasta isn’t cooked through.
  3. Once pasta is cooked, stir in the sweet potato mash, salt, pepper, nutritional yeast, turmeric powder, add garlic powder. Continue to heat mixture over low heat (it helps if the sweet potato is still a bit warm). If the sauce is too thick, continue to add more almond milk until a desired sauce-leve has been reached. Once mixture is hot, remove from heat, and serve.


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