1-Getting started with this vegan sweet potato mac and cheese recipe: First, soak the cashews in boiling water for 20-30 minutes to make them soft and creamy while you prep the rest. Next, peel and cube the sweet potato to get about 2 cups, as this forms the heart of the sauce. For the pasta, bring a large pot of salted water to a boil and cook 16 ounces of pasta following the package instructions don’t forget to salt the water heavily for better flavor and to help the sauce stick, especially if you’re using gluten-free pasta.

2-While the pasta cooks, boil the cubed sweet potatoes in water for 10-15 minutes until they’re fork-tender. In another pan, roughly chop the onion and mince the 3 cloves of garlic, then sauté them in 2 tablespoons of olive oil for about 5 minutes until the onions turn translucent and aromatic. Once the cashews are ready, drain them and blend with 2 cups of water until smooth and creamy in a blender or food processor.

3-Blending the Sauce: Now, add the sautéed onion and garlic, along with the cooked sweet potatoes, to the blender. Include the remaining ingredients: 1 teaspoon salt or to taste, ¼ teaspoon black pepper, ¼ teaspoon Dijon mustard, ⅓ cup nutritional yeast, ½ teaspoon smoked paprika, 1 teaspoon soy sauce or tamari, 1 teaspoon apple cider vinegar, and 2 tablespoons vegan butter. Blend everything until it’s silky smooth, then taste and adjust the seasoning as needed for your perfect vegan sweet potato mac and cheese.

4-Final steps: Pour the sauce over the cooked and drained pasta, mixing well to coat every piece. For an extra touch, top with red pepper flakes and chopped chives before serving. If you want to bake it, transfer the mixture to an oven-safe dish, add breadcrumbs on top, and bake at 400°F for 15 minutes, followed by a quick broil for 1-2 minutes to get that golden brown finish. This step-by-step approach makes creating a creamy dairy-free sweet potato mac cheese straightforward and enjoyable.