Dinner/ Lunch

Vegan Cauliflower Sweet Potato Mac & Cheese

It is of course Veganuary and I am of course not taking part. I’ve lived the vegan life, the veggie life for many years before that, so I feel like my meat allowance is higher than most, I’ve catching up to do!

I joke, kind of…

I basically don’t want to put any labels or restrictions on what I eat. I do still track macros but generally in terms of what I eat I do listen to my body and act somewhat on an intuitive basis, at least in terms of any random cravings I might be having. If I long for burger I will have one and equally if a Snickers Ice Cream bar enters my path and I’m in the mood it’s a Yes Man from me.

I’m in no way criticising anyone for their decision to place labels on their diet or take on Veganuary as a New Year Challenge, whether it’s short term or with a view to sustaining some or all of it’s practices. Each to their own. With my eating disorder history, it’s taken so many years to get to where I can say I have one of the most ideal and dreamy relationships with food and my body and no outside pressure is ever going to change that. Just be sure to listen to your own head and heart before you make any snap decisions.

And while you mull if over you can of course enjoy this vegan friendly mac and cheese…the ultimate in comfort food!

Vegan Cauliflower Sweet Potato Mac & Cheese

Print Recipe
By Serves: 3 -4 Prep Time: 10 minutes Cooking Time: 10 minutes


  • 150g cooked and cooled sweet potato flesh
  • 100g cooked and cooled cauliflower
  • 60g smooth roast cashew butter
  • 3 - 6 tbsp nutritional yeast depending on how cheesy you would like your sauce!
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • 1 tsp lemon juice
  • 200ml - 250ml oat milk or cashew milk
  • 1 tsp dijon mustard
  • 2 tbsp (15g) Pulsin Pea Protein
  • To Serve
  • 300g uncooked dried elbow pasta
  • 4 handfuls finely chopped
  • 4 tsp vegan friendly basil pesto
  • Potato chips/crisps of choice; vegan friendly



Cook pasta according to packet instructions.


Blend together all sauce ingredients with the exception of the protein powder until perfectly smooth and silky in a high speed blender. Start with 200 ml of oat milk and add more if necessary either before or after you add the protein powder.


Add protein powder and blend to combine.


Season to taste with Pink Himalayan Rock Salt.


Mix shredded kale with pesto.


Add sauce to cooked and drained pasta.


Serve topped with some of the kale pesto slaw and crisps of choice! Dig in!!!

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