16 ounces whole wheat elbow macaroni
1 large sweet potato, baked
2 cups unsweetened soy milk
1/2 cup nutritional yeast
2 tablespoons of lemon juice
2 teaspoons onion powder
2 teaspoons of Bragg’s Liquid Aminos or Tamari (optional)
1 teaspoons of chili powder
1/8 cup whole wheat bread crumbs
1/8 cup cashew Parmesan (substitute cashews for almonds)
Remove the skin from the sweet potato and chop into chunks. Place the sweet potato and all the remaining ingredients into a food processor and blend until smooth.
Boil all the pasta as per the instructions. Drain pasta and pour pasta back into the pan. Add cheese sauce and mix together.
Pour macaroni and cheese into a 9×13 Pyrex pan and level out the mixture. Combine the bread crumbs with cashew Parmesan and spread over the top of the macaroni and cheese. Cook for 20-25 minutes at 350. Serve hot.
Serving Size: 16 – 1/2 cup servings
Total Fat……1.0 g
Sodium……….. 63.2 mg
Total Carbs…17.4 mg
Notes: I modified the original recipe from the start. I had a sweet potato already baked in the refrigerator, which I used. Boiling will decreasing the cooking when you chop the sweet potato into chunks. You could also pop the sweet potato chunks into the oven for 15-20 minutes on 400.
I opted to leave the salt out of this recipe, but I did add in the Bragg’s Liquid Aminos. You could also add Tamari if needed. I suggest you taste the cheese sauce first before adding any salt to see how the flavor is. I also used unsweetened soy milk over almond milk.
The recipe as written above doubles what the original recipe made. It filled up a 9×13 Pyrex dish and there was enough mac and cheese for leftovers the next day.