Vegan Sweet Potato Mac And Cheese With Spinach

The best spinach vegan dish that your kids will go crazy for.

If you have kids, you will know exactly how it feels like to encourage your kids to eat veggies. Even though there are tons of shows or cartoons that educate kids to eat veggies and fruits, it is still a bit of a challenge to have kids follow what these cartoons show. So the best option for parents is to be extra creative and find dish that is similar to those that kids would usually ask for (only with veggies in it).

Let’s say mac and cheese. Oh my goose, I think when I a kid this is one this I could never get tired of. And my kids love cheese so much that anything with cheese in it is heaven for them. So here is a really awesome vegan version of mac and cheese. The best part for me here is the having spinach in it. Yummy! The sweet potato made into the cheese sauce is just awesome and blends so well with the spices and mustard.

My kids love it as much as I do. Hope you like it too. I will be sharing more recipes for kids aside from those that we adults love, so stay tuned.

Check out the recipe below.





2 medium sweet potatoes (about 2 cups cooked)

1 pound dried pasta shells

1/3 cup vegan butter

1/3 cup flour

2 cups unsweetened non-dairy milk

3 garlic cloves, minced

2 teaspoons Dijon mustard

2 teaspoons white miso

1/2 teaspoon cayenne

1 teaspoon nutmeg

1/2 teaspoon salt

2 tablespoons nutritional yeast

2 cups baby spinach, chopped

Freshly ground pepper, to taste





Preheat oven to 425°F. Poke a few holes with a fork into sweet potatoes and wrap them in foil. Bake until cooked through, about 60 minutes. When sweet potatoes are cooked and slightly cool, scoop out the flesh and discard the skins. Set flesh aside.

Cook pasta according to package instructions. Drain and set aside.

In a medium pot, melt the butter. Stir in flour and cook, stirring frequently for 3-5 minutes until mixture thickens. Stir in half the non-dairy milk and continue stirring another 2 minutes or so as mixture continues to thicken. Stir in sweet potatoes. Add in remaining milk, garlic, mustard, miso, cayenne, nutmeg, nutritional yeast, and salt. Continue cooking another few minutes until a thick sauce consistency is reached.




Transfer sauce to a blender and blend until smooth. Place cooked pasta into the sauce pot. Over low heat, pour blended sauce over pasta and stir well. Stir in baby spinach and cook about 2 minutes until pasta is warm and spinach is wilted.

Serve with freshly ground pepper.


A very big thank you to for this yummy recipe.

Credits to for the images.