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Vegan Macaroni & NO Cheese

Author: Kylah Dobson


  • 2 medium sweet potatoes
  • 4 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 1 ½ cups cooked white navy or butter beans about 1 can
  • ¾ cup nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons sea salt
  • 2 teaspoons paprika
  • 1 teaspoon apple cider vinegar
  • 2 – 3 cups unsweetened nut or rice milk do not use coconut milk
  • 4 cups or one 454 g package gluten-free macaroni (or your favorite pasta)

Optional Toppings

  • Toasted sunflower or pumpkin seeds
  • Fresh herbs; parsley cilantro, basil
  • Cherry tomatoes


  • Preheat oven to 400°F/200°C.
  • Peel and cube sweet potatoes, peel the garlic cloves and place everything on a baking sheet coated with 1 tablespoon of the olive oil and a pinch of sea salt.
  • Roast for about 30 minutes or until the garlic and sweet potatoes are lightly browned.
  • Set a pot of water on to boil with plenty of salt.
  • Cook pasta according to package directions until al dents (al dente works best as the pasta tends to absorb a bit of the sauce).
  • Drain and rinse with cold water to stop the pasta from cooking further.
  • Return to the pot, drizzle with 1 tablespoon of the little olive oil, toss to coat, and set aside.
  • When the sweet potato and garlic is fully roasted and cooled add it to a high speed blender or food processor with all the remaining ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable, sauce.
  • Add milk until the sauce is smooth, creamy and just the right consistency.
  • Pour the sauce over the pasta and fully combine. You may want to re-heat the mixture over medium heat for a few minutes before serving.
  • Garnish with optional toppings and enjoy!