Creamy Sweet Potato Mac & Cheese w Crispy Tofu Nuggets & Homemade Ranch Dressing

My birthday is 1 week from today, and the celebrations are officially starting! Sean is taking me to Nantucket for a couple of days and I can’t wait! Both of us have never been there oddly enough and it will be a perfect mini vacation ❤  I know I won’t be on my computer for the next few days so I had to wake up early to get this post in!

If you are trying to think of what food to bring to your Labor Day party, I highly recommend making this Creamy Sweet Potato Mac & Cheese . . . it was amazing, and definitely my favorite mac & cheese yet! It makes a bunch of servings, and is super easy to throw together if you are in a rush . . . which I’m sure almost everyone will be rushing around this weekend! Vegans and nonvegans will absolutely love this dish – you’ll feel like a gourmet chef with all the compliments you’ll receive. I promise there will be no leftovers to take home 😉

Creamy Sweet Potato Mac & Cheese Ingredients

Ingredients – Creamy Sweet Potato Mac & Cheese

-2 Cups water

-1 sweet potato, peeled & chopped

-Carrots, desired amount, peeled & chopped

-1 zucchini, chopped

-1/2 of a sweet onion, chopped

-Pasta of your choice

Creamy Sweet Potato Mac & Cheese Ingredients 2

Ingredients – Creamy Cheese Sauce

-Boiled vegetables (from above ^)

-Remaining water from the pot above

-3/4 Cup nutritional yeast

-1 Tablespoon dijon mustard

-1 clove garlic, minced

-Salt & pepper to taste

-Dash of cayenne pepper


-In a small pot, bring 2 Cups water to a boil. Add in the sweet potato & boil for about 5 minutes. Add in the carrots, zucchini, & onion. Boil for another 5-8 minutes, or until everything is soft & can be pierced with a fork. Remove from heat

-In a separate pot, start boiling the water for the pasta. Cook according to package instructions. Drain & transfer back to pot

-Start making the cheese sauce: Add the boiled vegetables & remaining boiled water from that pot to food processor. Add in the rest of the ingredients for the cheese sauce. Blend it up & be sure to let heat out, or it can explode. Adjust salt & pepper as needed

-Pour the cheese sauce over the pasta & mix until well combined

-Serve hot

Creamy Sweet Potato Mac & Cheese

Now for the Crispy Tofu Nuggets & Homemade Ranch Dressing

Ranch Dressing Ingredients

Ingredients – Vegan Ranch Dressing

-1 Cup sunflower seeds

-1 Cup cold water

-1 1/2 Tablespoons white wine vinegar, apple cider vinegar, or lemon juice

-1/2 teaspoon salt

-2 Tablespoons Tamari

-2 heaping Tablespoons onion, thinly chopped

-2 teaspoons dried dill

-1 teaspoon dried basil

-1 teaspoon dried parsley

-1 Tablespoon nutritional yeast


-Boil the sunflower seeds for 15 minutes, or soak them overnight. Drain & rinse with cold water

-Add 1 Cup of cold water, vinegar or lemon juice, salt, tamari, & nutritional yeast to food processor. Blend for a couple minutes until smooth & creamy. Add chopped onion, dill, basil, & parsley. Mix & let sit for a while to bring out the taste of the herbs & onion

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Ingredients – Crispy Tofu Nuggets

-2 16 oz blocks extra firm tofu, drained — I accidentally bought cubed tofu. SO annoyed, I wanted bigger nuggets not little bites! —

-1/2 Cup corn starch

-1/2 Cup flaxseed meal, optional

-1 Cup unsweetened soy milk, rice milk, or almond milk

-2 Cups panic bread crumbs

-1/4 Cup all purpose flour

-1/2 teaspoon paprika

-1/2 teaspoon sage

-1/4 teaspoon garlic powder

-1/4 teaspoon ginger

-1/4 teaspoon onion powder

-1/4 teaspoon black pepper


-Cut each tofu block into 16 nuggets

-Preheat oven to 350°F. Coat two baking sheets with cooking spray – I used coconut oil –

-Place cornstarch & flaxseed meal, if using, in a shallow bowl & gradually stir in the milk. Set aside. Combine panic breadcrumbs & all remaining ingredients in second shallow bowl

Crispy Tofu Nuggets Dipping

-Dip tofu nuggets first in milk mixture, then in the panic mixture, coating all sides. Place on a prepared baking sheets

Crispy Tofu Nuggets

-Bake tofu nuggets 20 – 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 – 10 minutes more, or until deep golden brown

Crispy Tofu Nuggets w Creamy Sweet Potato Mac & Cheese

^ A good look at the nuggets!



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