Sweet Potato Cashew Mac & Cheese

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving Size: 1 cup

Ingredients

1 pound Macaroni pasta
2 cups Sweet potato, cubed
2 cups Cashews, soaked in water for 6 hours*
4 tablespoons Lemon juice
1 cup Nutritional yeast
2 tablespoons Ground dry mustard
1/2 tablespoon Cumin
1 tablespoon Salt
4 teaspoons Garlic powder
4 teaspoons Onion powder
1 Cayenne
3-4 cups Water

Preparation

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare macaroni pasta according to package instructions. Drain and set aside.
3. While pasta cooks, place sweet potato cubes on a baking sheet in a single layer. Roast in preheated oven for 20-30 minutes or until tender and slightly browned.
4. Add roasted sweet potatoes, cashews, lemon juice, nutritional yeast, ground dry mustard, cumin, salt, garlic powder, onion powder, cayenne, and half of the water to a high-speed blender. Blend until smooth, scraping down sides. Add more water a little at a time as needed until creamy and smooth cheesy sauce is desired consistency. Taste and add salt as needed.
5. Mix macaroni pasta with cheesy sauce and serve.

*If short on time, boil cashews for 10 minutes instead of soaking.

Nutrition information

Calories: 415 Total Fat: 21.2g Saturated Fat: 3.5g Monounsaturated Fat: 10.8g Polyunsaturated Fat: 3.6gTrans Fat: 0g Cholesterol: 0mg Carbohydrate: 36.8g Fiber: 7.2g Total Sugar: 4g Protein: 19g Sodium:
724.6mg Vitamin A: 189μg Vitamin C: 3.4mg Calcium: 32mg Iron: 4.5mg Folate: 17μg