Dairy Free Mac and “Cheese” with Broccoli

As the temperature drops, I’m craving ALL the comfort food. I’m especially dreaming of mac and cheese lately. I used Ripple pea milk and sweet potato to create a thick and creamy “cheese” sauce. This recipe is totally gluten-free and dairy-free! It’s perfect comfort food for those cold winter nights. Enjoy!

mac and cheese 2




1 cup boiled sweet potato (mashed)

1 cup Ripple unsweetened pea milk

1/4 cup nutritional yeast

2 Tbsp extra virgin olive oil

1/2 tsp ground black pepper

1/2 tsp paprika

1/2 tsp garlic

1/4 tsp turmeric

1/4 tsp sea salt

1 box gluten-free pasta (I use chickpea pasta)

4 cups broccoli


  1. After boiled sweet potato has cooled, add sweet potato, pea milk, nutritional yeast, olive oil and spices to a high-speed blender or food processor. Blend approximately 1 minute or until sauce is created.
  2. Follow package instructions to cook pasta. Add chopped broccoli to the boiling water for the last 5 minutes of cooking. After pasta is cooked, drain pasta and broccoli.
  3. Add pasta and broccoli back to the same pot over low heat and add sauce. Gently stir for 5-7 minutes. Serve as is or with extra black pepper, sriracha, or paprika.