Vegan Mac and Cheeze

Who doesn't love the comfort that mac and cheese provides? This version packs in veggies - sweet potato specifically - to create a creamy, cheese-like sauce of deliciousness to pour over macaroni or any other fun shape of pasta. The roasted heirloom cherry tomatoes were a delicious addition to this rendition of mac and cheeze, sort of like a deconstructed ketchup (oh, how fancy). 
Don't forget the freshly cracked black pepper! +10 fancy points.

Alternatively, throw some Tofurky Sausage in a pan for even more protein and yumminess! +10 tasty points

Sweet Potato Mac and Cheeze Adapted from Produce on Parade Serves 4

1 medium sweet potato, chopped 1 cup almond milk 1/4 cup nutritional yeast 1 tsp. Sea salt 1/2 Tbsp. tamari sauce 1 Tbsp. fresh lemon juice 1/4 tsp. Dijon or yellow mustard 1/2 tsp. Chili pepper flakes 1 small garlic clove Package of desired pasta 

Extras:
Roasted cherry tomatoes
Tufurky/Wheat Meat Sausage  Bring a large pot of water to boil and cook pasta. Bring a medium pot of water to boil, insert steaming basket, and add chopped sweet potatoes. Cover, turn to medium-low and let steam for 10 minutes or until tender. Meanwhile, add the remaining ingredients, except pasta, into a blender and whirl on high until the mixture is smooth. When the sweet potatoes are done steaming, add them to the blender as well and whirl on high again for about a minute or so. Add water as needed to achieve the desired viscosity. Stir in as little or as much sauce as wanted to the cooked pasta.