Vegan Sweet Potato Mac and Cheese

6 standard portions

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Ingredients

• 5 cups gluten free pasta (350g(spirali, penne, fusilli, macaroni etc..))
• 1 medium sized sweet potato (peeled and chopped)
• 2 cups vegan cheese (230g (Violife, Daiya etc..))
• 2 cups almond milk  ((475ml) (cashew milk works fine too))
• 3 tbsp dairy free butter ((42g))
• 2 tbsp tapioca starch ()arrow root, potato starch works as well)
• 1½ tsp parsley ( or sage)
• 1⅓ tsp thyme (fresh stems removed, or dried)
• 1½ tsp garlic granules
• 1½ tsp onion powder
• ½ tsp black pepper
• Pink salt to taste

Method

1. Bring a medium sized pot with water to the boil and cook the chopped sweet potato until tender (should take about 5 minutes).
2. Reserve the water that the sweet potato has been cooking in and use a slotted spoon to remove the pieces. Then use a blender, masher or immersion stick to puree the sweet potato then set aside.
3. Meanwhile, bring the reserved water to the boil then add the pasta and cook until al dente (slightly firm) stir occasionally so the pasta doesn't stick. It should take about 6 minutes in total
4. Drain off the pasta in a colander and set aside.
5. On medium heat, melt the dairy free butter and mix together the tapioca starch with the almond milk before pouring into the saucepan.
6. Continue to whisk briskly until a thickish white sauce has formed.
7. Stir in the black pepper, onion powder, garlic granules, parsley, thyme, and pink salt.
8. Then stir in the sweet potato, sprinkle in the cheese and fold in the pasta.
9. Continue to stir until the cheese is completely melted and the sauce darkens in colour (3-4 minutes).
10. Do a taste test and adjust for seasoning (if required) prior to serving