Purple Sweet Potato Mac & Cheese

Preheat the oven to 400°F (205°C).

Roast the cauliflower florets, whole head of garlic (top sliced off), and purple sweet potato for about 30 minutes, or until the cauliflower is golden and the sweet potato is fork-tender. Scoop out the sweet potato flesh and measure 450 g cooked.

Cook the pasta in well-salted water until just al dente, reserve 1 cup pasta water, then drain.

Add the roasted sweet potato, roasted cauliflower, squeezed roasted garlic, cashews, nutritional yeast, miso, onion powder, lemon juice, dairy-free milk, 1/2 cup broth, salt, and pepper to a blender and blend until smooth. Thin with more broth or pasta water as needed until the sauce is thick but pourable.

Toss with hot pasta for 1–2 minutes until glossy and well coated.

Top with chopped parsley or cilantro and serve warm.