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Dairy Free Mac & Cheese with Roasted Sweet Potato

sweet potato mac and cheese in pot with spatula lifting the noodles

Another dairy free mac & cheese option for you! Because who doesn’t need multiple mac & cheese recipes?? Especially when you’re getting your protein and veggies hidden right into the sauce! You just can’t beat a recipe that is both nutritious AND delicious! Did I mention my kids devoured this? Such a perfect dish for the entire family, even your pickiest of eaters.

mac and cheese in bowl

And just look at the deliciously creamy, gooey, sauce. YUM. I have to refrain myself from chowing down on the sauce every time I make this.

Mac n Cheese Sauce

I like using Rotini for this dish because I find the sauce gets into every groove. So every single bite is loaded with delicious cheesy flavour. Of course, you can sub with any other pasta of your choice. Either way, this recipe will satisfy the entire family.

mac & cheese bowl

So what are you waiting for to try this? This dairy free mac & cheese is quick and simple to make. It’s loaded with wholesome ingredients. And it tastes AMAZING. Give it a try! And as always, let me know what you think in the comments below.

Want more dairy free mac & cheese options?

Check out my gluten free Rice Mac & Cheese to Feed a Crowd or this amazing Butternut Squash Mac & Cheese. Both taste amazing! Try them all!

sweet potato mac and cheese

Dairy Free Mac & Cheese with Roasted Sweet Potato

Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings
For a dairy free mac & cheese that satisfies like the real thing, this dish cannot be beat! Loaded with wholesome ingredients and cheesy flavour.
Pin Recipe Print Recipe


  • 2 small sweet potatoes cubed
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp avocado or grape seed oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 cup raw cashews
  • 4 tbsp nutritional yeast
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 1 tbsp paprika
  • 1/2 cup unsweetened cashew milk or milk of choice
  • 1.5-2 cups low sodium vegetable broth
  • 1 package of dry pasta your choice


  • Preheat oven to 450 degrees F and line a baking tray with parchment paper.
  • Toss sweet potatoes with olive oil, salt and pepper and bake for 15 minutes, until fork tender.
  • Meanwhile, in a small skillet, add your cooking oil and chopped onions and sauté until soft and translucent, about 5 minutes. Then add the garlic and cook for 1 more minute.
  • Add the sweet potatoes, sautéed veggies, cashews, seasonings, cashew milk, and 1.5 cups of the veggie broth to a high powered blender. Blend until smooth and check consistency. Add remaining broth if a thinner sauce is desired.
  • Bring a large pot of generously salted water to boil and cook your pasta according to package directions. Drain and return to pot. Pour the sauce over the pasta and mix well.
  • Optional: Set the oven to broil on high and transfer the pasta to a baking dish. Place on top rack for 3-5 minutes until the top is golden and crispy, checking often not to burn.


The sauce will thicken as it cools so if preparing ahead, you will need to add more broth or water when ready to use.
Calories: 389kcal | Carbohydrates: 74g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 852mg | Potassium: 538mg | Fiber: 6g | Sugar: 5g | Vitamin A: 134.1% | Vitamin C: 3.3% | Calcium: 4.6% | Iron: 15.4%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  2. Ang

    This recipe is sooo good — my whole family loves it! So hard to find a recipe that pleases all of my picky eaters! Thank you for this family-approved vegan version of a favourite meal!!!

    • rosa

      Thanks so much Ang. Glad to hear you could please the entire family. I know how difficult that can be with a picky eater of my own!

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