Super Creamy Sweet Potato Mac

Mac and cheese is on evvvvvvvvvvvvery kids' menu, am I right? 

Why? Because of its super creamy awesome goodness and the fact that they'll eat it without complaining or arguing! Well, I have lightened things up a bit today and made a super creamy version --- all without cheese. I'll give you all the details asap, but first just looooooook at how delish this is:

dairy-free sweet potato mac

The creamy sauce is made with:

  • sweet potato
  • apple
  • unsweetened Silk cashewmilk
  • chickpeas
  • and a bunch of spices

Which is a super awesome feat because there's so much good nutrition packed in there in the place of ordinary cheese --- including fiber, protein, potassium, vitamin A, vitamin C, calcium, etc.  ((and a lot less fat!))

sweet potato mac

Silk Cashewmilk is perfect for this because a) it's creamier than skim milk and b) it's dairy-free!

dairy-free sweet potato mac with cashewmilk

This easy lunchbox includes:

1) Super Creamy Sweet Potato Mac (recipe below) -- which you can serve hot OR cold
2) frozen organic peas -- that thaw throughout the day
3) an organic banana
4) a double chocolate coconut cookie in the cutest little reuseable pouch
5) water to drink

easy healthy lunchbox with sweet potato mac

Have you missed any of my other posts in this Silk lunchbox series? There's this one, and this one, and this one, and this one, and this one

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Super Creamy Sweet Potato Mac

Super Creamy Sweet Potato Mac


Super Creamy Sweet Potato Mac (without cheese) // via Nosh and Nourish


8 ounces shell pasta (I like the Ancient Harvest GF kind)
1⁄2 Sweet Potato
1⁄2 Apple
1 cup Silk Unsweetened Cashewmilk (or sub your favorite milk)
1 teaspoon worchestershire sauce
1⁄4 cup Chickpeas
1⁄2 teaspoon Spicy Brown Mustard
1 teaspoon Ketchup
1 teaspoon Montreal Chicken Seasoning
1⁄8 teaspoon Sea Salt
1⁄2 cup organic corn kernels
1⁄4 cup chopped cashews (optional)
1 field roast vegan sausage, apple sage (or sub chicken sausage -- optional)


  1. Cook your pasta according to the instructions on the box -- generally boiling in water for 8 minutes. Then, remove from heat, drain, and set aside.
  2. Cook your sweet potato -- you can either microwave it for 4 minutes or boil it for 12. 
  3. In a high powered blender (I use a Blendtec), combine the cooked sweet potato, raw apple (seeds and core removed), cashewmilk, chickpeas, worchestershire, mustard, ketchup, montreal chicken seasoning, and sea salt. Blend until smooth. 
  4. In a medium mixing bowl, stir the sweet potato mixture into the cooked pasta and add in the corn and cashews. 
  5. (optional) - dice up a cooked field roast vegan sausage or chicken sausage and stir it in.
  6. Serve hot or cold. 

Yields 4 Servings