Still looking for one more super delicious, creamy, cheesy, crowd pleasing, last minute side dish for your Thanksgiving menu? 😋 How about my favorite Sweet Potato Mac and Cheese with Caramelized Apple Cider Onions. I make a version of this pretty much every other week! So even if you’re not celebrating Thanksgiving tomorrow, I think you should give these cheesy shells a try!
Sweet Potato Mac and Cheese with Apple Cider Onions
Mac and Cheese:
1 medium sweet potato, steamed or baked (about 1.5 cups puréed sweet potato)
1/2 block extra firm tofu (7 oz/200 g)
1/2 cup coconut milk (can) OR 1/2 cup of cashews, soaked
1/2 cup nutritional yeast
1 tbsp miso paste
1 tsp onion and garlic powder each
1 tsp salt (or to taste)
Juice of 1 small lemon
1.5 – 2 cups of pasta water
1 one pound box of pasta (shells)
Steam or bake the sweet potato until very soft, cut in half and scoop out the flesh.
Cook pasta shells according to package directions in plenty of saltwater. Don‘t forget to reserve 2 cups of the water before draining.
Add sweet potato and all other ingredients for the sauce to a high powered blender and blend until smooth. Start with 1 cup of pasta water and add up to an additional cup or as much as needed.
Mix sauce with the hot pasta, top with caramelized onions, and enjoy! 💛
1 large sweet or red onion, finely sliced
1 tbsp vegan butter
1 cup apple cider
Sauté sliced onion with vegan butter on low-medium heat for 5 minutes.
Add 1/2 cup of apple cider to the pan. Keep the heat low to avoid burning, and only stir occasionally.
Add the remaining apple cider after another 5 minutes. Keep sautéing onion for another 5 + minutes until all liquid is gone and it is nicely caramelized.
Tip: Add some more of the pasta water or unsweetened plant milk when reheating the mac and cheese to make it extra creamy again!