Sweet Potato Snap Pea Mac and Cheese with Cashew Parmesan
Rated 5.0 stars by 3 users
Category
Entree
Prep Time
15 minutes
Cook Time
15 minutes
This colorful twist on a classic brings creamy comfort food and fresh spring crunch together in one irresistible dish. The velvety sauce starts with roasted sweet potato, blended to perfection with soaked cashews, almond milk, lemon juice, and a generous scoop of NOOCH IT! Cashew Parmesan. The result? A rich, dairy-free mac and cheese sauce that’s smooth, savory, and totally crave-worthy.
Tossed with tender shell pasta and crisp snap peas added right at the boil, this plant-based pasta is both hearty and bright. It’s a cozy, nutrient-packed dinner that hits all the right notes—and yes, more Nooch It! on top is always a good idea.
Perfect for: easy vegan weeknight dinners, kid-friendly meals, and dairy-free comfort food with a veggie boost.
Ingredients
- 1 large sweet potato
- 1/3 cup cashews (soaked overnight)
- 1/2 cup almond milk
-
3 tbsp NOOCH IT! Cashew Parmesan
- 1/2 tsp salt
- 1/2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cups shell pasta of choice
- 2 cups snap peas
Directions
- Roast sweet potato at 425 for 50-60 mins or until tender (Make sure to poke holes with a fork in your potato before it goes in the oven.)
- Boil pasta in salted water according to package directions, saving about 1/2 cup of the cooking water to thin sauce later on. Add sliced snap peas to boiling water in final three minutes of boiling.
- Remove the skin from your cooked sweet potato and add the flesh into your high speed blender, then add all your remaining ingredients except for the shell pasta and snap peas. Blend until smooth.
- Add shell pasta back to pot and mix in 3/4 of the sauce, heat over medium high heat until hot. (Add pasta cooking water to thin as desired.)
To serve top with NOOCH IT! Cashew Parm
