Besides great flavor, it has healthy protein and essential vitamins like B-12. Use it sauces, soups, stews, dressing, mashed potatoes, and stuffed sweet potatoes. Nutritional Yeast: Nutritional Yeast adds cheesy, umami flavor to many vegan recipes. You can substitute with other roasted nuts and seeds (Brazil nuts, almonds, sunflower seeds are my favorites). For this recipe, roasted cashews and macadamia nuts add rich, nutty flavor, while also bringing healthy fiber and key nutrients. Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. Broccoli, cauliflower, and frozen green beans would all be delicious additions to this recipe. Other veggies: Besides peas, add any other frozen vegetables. Nut-Free: Swap out the cashews for firm tofu, cooked white beans, cooked chickpeas, or soaked sunflower seeds. Just let the blender run for a longer time (2-3 minutes) to get the smooth, creamy consistency. With a high-power blender, you may not need to pre-soak the nuts at all. No time to Soake Cashews? If you don’t have time to soak the cashews, do a quick-soak in warm water, while the sweet potatoes roast. A medium potato usually takes about 5-6 minutes in the microwave.

If you don’t have this setting, cook for 90 seconds, flip over, cook another 90 seconds, flip, and repeat until the potato is knife-glide tender. Pierce it a few times with a sharp knife and place in the microwave on “potato” setting. Quicker Microwave Version: For a quicker version of this recipe, cook the sweet potato in the microwave. Whole wheat pasta, brown rice, and lentil pasta all work well. However, you can use any whole grain pasta for this recipe. No Chickpea Pasta? Gluten-Free Chickpea pasta is a healthy way to add extra plant-based protein to your meal. Gluten-Free Vegan Chickpea Noodle Mac and Sweet Potato Geez! – Healthy, Plant-Based, Oil-Free, Dairy-Free, Kid-Friendly Pasta Recipe from Plants-Rule Chef Katie’s Plant-Based Cooking Tips: Pour it over Lentil Tacos, roasted Brussels Sprouts, or Stuffed Baked Potatoes. If you love cheesy flavor, you can use this sauce over other plant-based dishes. It’s the perfect recipe for doubling (or tripling) during weekend meal prep. This sweet potato vegan cheese sauce is freezer-friendly. Gluten-Free Vegan Chickpea Noodle Mac and Sweet Potato Geez! – Healthy, Plant-Based, Oil-Free, Dairy-Free, Kid-Friendly Pasta Recipe from Plants-Ruleįreezer-Friendly Sauce: Perfect for Weekend Meal Prep.Make a double-batch of this sauce and freeze extras.A few simple ingredients come together in the blender for a sweet-salty vegan cheese sauce.A dash of garlic powder adds another layer of flavor. Then, I added roasted cashews and nutritional yeast for extra richness and umami flavor. Therefor, I used roasted sweet potatoes as the base for my creamy sauce. While a traditional mac and cheese will use dairy cheese, I wanted this to be 100% plant-based. This recipe hinges on creating a delicious, oil-free vegan cheese sauce. Your family will be begging you for more! Making an Oil-Free, Plant-Based Vegan Cheese Sauce

Gluten-free chickpea noodles make this a dish everyone can love. A rich, oil-free vegan cheese sauce comes from roasted sweet potatoes and soaked cashews. Cheesy, creamy, and comforting – this easy, vegan mac and cheese leaves you satisfied on so many levels.

Gluten free mac and cheese noodles