You are going to love this twist on traditional mac and cheese. Macaroni pasta is tossed in a velvety sweet potato-based cheese and seasoned with sage leaves. This earthy dish is bound to become a weeknight favorite.

Sweet Potato Sage Mac and Cheese [Vegan]




Cooking Time




  • 3 tablespoons vegan butter
  • 5-6 fresh sage leaves, left whole
  • 2 sweet potatoes, peeled and chopped
  • 1 tablespoon cornstarch
  • 3/4 cup unsweetened soy milk
  • 1/4 cup nutritional yeast
  • 1 garlic clove, finely minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 1 package of whole-wheat or gluten-free pasta, cooked
  • Red pepper flakes (optional)


  1. In a skillet, heat the 3 tablespoons of vegan butter over medium heat until brown. Add in the sage leaves and cook for 5-6 minutes until crispy. Remove the sage leaves from the butter. Set aside.
  2. Bring a small pot of water to a boil. Add the sweet potatoes, reduce to a simmer and cook for 15 minutes until fork-tender.
  3. In a separate saucepan, add the reserved sage margarine. Add the cornstarch to the soy milk and whisk together until smooth, add to the saucepan and whisk together.
  4. Add the rest of the ingredients: nutritional yeast, minced garlic clove, dijon mustard, onion powder, cayenne pepper, lemon juice, salt, and pepper.
  5. Reduce heat to medium low and cook until thick.
  6. Add the sauce to a blender. Once cooked, remove the sweet potatoes from the pot and drain.
  7. Add 1 cup of cooked sweet potatoes to the blender, process until thick and smooth. Add in the remaining sage leaves and pulse a few times. Season to taste with salt, pepper, or red pepper flakes.
  8. Toss with cooked pasta and serve.