Sweet Potato Mac & Cheese with Grated Tempeh

Sweet Potato Mac & Cheese with Grated Tempeh

This Sweet Potato Mac & Cheese is the ultimate comfort food after a long day. It’s packed with nourishing ingredients, with a delightfully creamy consistency and whole host of health benefits too! This dish gets its protein from gut-friendly tempeh, which is a fermented foods are packed with beneficial bacteria (which grow during the fermentation process).

Not only do the cashews provide a rich velvety thickness to the sauce, they are also a good source of protein, healthy fats, antioxidants and polyphenols. Onions and garlic are both great sources of prebiotics, which as food for the good bacteria to feed off and encourages them to thrive in the gut microbiome.

Meanwhile, the sweet potatoes give this dish its vibrant orange colour, while packing in soluble and insoluble fibre, which are both incredibly beneficial for good health. High-fibre foods like sweet potatoes, onion and garlic can all help slow down the rate at which glucose (sugar) is absorbed into the bloodstream, which can help stabilise energy levels and reduce the risk of diabetes.

If you like this Sweet Potato Mac & Cheese with Grated Tempeh, I think you’ll LOVE my other Tempeh Reciepes –  Sticky Peanut Butter Tempeh Chunks Stir-Fry with Mushrooms and Pepper and Pesto Tempeh Traybake with Sweet Potato and Courgette. Don’t forget to also check out my blogs on 5 Reasons Tempeh Is Great For Gut Health and 5 Reasons Tempeh Is A Good Source Of Protein (For All, Not Just For Vegans).


P.S. Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷

Sweet Potato Mac & Cheese with Grated Tempeh Recipe


  •   200g organic tempeh, grated
  •   3 cups of pasta of choice
  •   1 tbsp olive oil
  •   1 onion, chopped
  •   1 large sweet potato, peeled and chopped
  •   3 garlic cloves, crushed
  •   ¾ cup raw cashews
  •   ½ cup milk of choice
  •   2 tsp apple cider vinegar
  •   1 tsp paprika
  •   ½ tsp sea salt
  •   ½ tsp dried thyme
  •   ¼ tsp cayenne powder


  1. Place the cashews in a bowl, cover with water and leave to soak for 2 hours, then drain but keep ¾ cup of this water.
  2. Add the olive oil and onion to a large saucepan and sauté on a medium heat for 5 minutes, until the onion is translucent.
  3. Add the chopped sweet potato, crushed garlic, salt, herbs and spices. Add a splash of water, put the lid on the pan and cook for 5 minutes, stirring consistently.
  4. Meanwhile, in a large pot, cook the pasta according to package instructions. 2 minutes before it’s cooked, drain but keep the pasta in the pot/pan to serve.
  5. Add the cashews, ¾ cup water conserved from soaking cashews and ½ cup milk of choice to the vegetables. Stir well and allow to simmer on a low-medium heat for around 5 minutes, until sweet potatoes are fully cooked. 
  6. Add all the contents of the pan to a strong blender, along with the cider vinegar. Blend until smooth, scraping down the sides several times if necessary.
  7. Taste and add a pinch more salt and another teaspoon of vinegar if you feel it needs more. Blend again.
  8. Pour the sauce into the pot of pasta and stir through evenly. Sprinkle over the grated tempeh and stir to combine, then cook for a further 2 minutes. Serve hot with a sprinkle of chilli flakes and black pepper if desired. Keep leftovers covered in the fridge for up to 3 days. When re-heating, you may wish to add a splash of water first to loosen the sauce.


📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷

If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations


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