It’s my pasta, na… I mean, you see where this was going, right? I don’t know where all I cobbled this recipe together from, but suspect it has been a variety of sites over the years. So, if that’s you, thanks! The recipe makes more than enough sauce for the pasta so you have some left over.
This sauce uses sweet potatoes as a base for a creamy, sweet and spicy, bright orange “nacho cheese” sauce. I typically dislike garlic powder, but it’s a small amount for the amount of sauce it makes, so it doesn’t bother me here. We combined it with elbow pasta, crumbled vegan bacon, browned vegan “beeve” crumbles, guacamole, and vegan sour cream. Delicious!
Ingredients
4 medium sweet potatoes
1 cup coconut milk
1 /2 cup nutritional yeast flakes
1/2 cup olive oil
1 /4 cup soy sauce
1 /3 cup lemon juice
2 teaspoons garlic powder
Salt to taste
Diced jalapeños (to taste)
Additional hot sauce if desired
1 lb pasta, cooked al dente
Vegan bacon, cooked crisp
Vegan meat crumbles, browned
Guacamole and/or vegan sour cream
Cilantro
Process
Wash potatoes and cut out any areas that concern you. Pierce and place in the oven at 350* until soft to a fork. Remove and allow to cool enough to handle.
Slice potatoes and scoop out the soft insides. Place in your blender or food processor. Add other ingredients except diced jalapeños. Blend until smooth. Taste test and add more of the lemon, soy, salt if needed. Then add your diced jalapeños and any additional hot sauce fold in.
Add to your pasta and add on bacon crumbles, meat crumbles, guacamole, vegan sour cream, and cilantro if desired.
