Vegan Sweet Potato Mac & “Cheese”

Mac & Cheese Ingredients

• 2 sweet potatoes, cut them into little cubes
• 16 ounces elbow macaroni noodles
• Juice of ½ lemon
• 1/2 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried chili flakes
• 1 tablespoon nutritional yeast
• 1 tablespoon extra virgin olive oil, and more for drizzling
• 1 teaspoon sea salt & freshly ground pepper
• 1 cup unsweetened almond milk
• 1 can coconut milk
• Panko or bread crumbs (optional)
• A handful fresh parsley, roughly chopped

Mushrooms Ingredients

• 8 ounces mushrooms, washed and sliced
• 2 garlic cloves, peeled and minced
• 1 teaspoon extra virgin olive oil

Directions

1. Boil or steam sweet potatoes until soft.
2. Cook the pasta, drain, return to pot.
3. Place cooked sweet potatoes, lemon juice, mustard, garlic powder, chili flakes, nutritional yeast, olive oil, almond milk, coconut milk, and salt and pepper in a blender.  Blend until smooth.  Use a spatula to scrape down the sides as needed.  If the mixture is too thick, use more almond milk.
4. Sauté mushrooms and garlic in oil on medium heat for 5 minutes.
5. Add macaroni noodles to the bowl, and fold in the blended sauce. Spoon all into a casserole dish, sprinkle cooked mushrooms on top and place in the oven for 10 minutes.   You can also add panko or bread crumbs to the top.
6. Remove from the oven, sprinkle freshly chopped parsley over the top, and serve.