This recipe from Fine Tune Pilates is touted as the best ever, and I have to agree. I tried four or five different vegan mac and cheese recipes before finding this one, and it is by far the best I’ve had. Plus it’s easy to make, and uses sweet potato as the sauce base, allowing you to sneak an extra veggie into this yummy pasta dish. I make this dish regularly; R and I both love it.
I do make a couple of modifications from the original recipe. First, I do not add whole sunflower seeds (though I do use them in the sauce). Also, I use more kale than the recipe calls for; about twice as much.
More significantly, after preparing the recipe as written, I pour the whole thing into a casserole dish, top it with panko or breadcrumbs, top the crumbs with lots of tiny dots of vegan margarine, and bake it for about 25 minutes. The crumbs add nice texture to the finished dish. I like to eat it with ketchup (much to R’s chagrin), but it’s also great with just some fresh ground pepper, or even hot sauce. Delicious!