Sweet Potato Noodles with homemade creamy vegan Alfredo Sauce

 

I looooooove ❤❤❤ Sweet Potato!!!!

 

It’s not always easy to come up with delicious, easy to make recipes that all my family will enjoy. But this one, was definitely a hit! You can eat it as is, or you can add some extras and make it even more filling. Last week, I added some black beans and some fresh spinach, and it was simply delightful! Be creative in the kitchen, put some color and texture in your plate, have fun.

 

Hope you too enjoy this dish, would love to get your feedback below! Let’s get cooking!!!

 

SWEET POTATO NOODLES WITH HOMEMADE CREAMY ALFREDO SAUCE

Serves 3-4

Ready in: 15-20 minutes

This Recipe is: Dairy Free – Gluten Free – Soy Free – Vegan – Wheat Free

For this recipe, you will need a spiralizer to make the noodles.

 

INGREDIENTS:

NOODLES

  • 2 large sweet potatoes, peeled and spiralized

  • 1-2 tsp coconut oil (or olive oil if you prefer)

  • Pinch of Pink Himalayan salt

 

SAUCE

  • 1 cup cashews, soaked overnight (or if you don’t have time, just put them in boiling water for 45-60 minutes beforehand)

  • 3-4 cloves of garlic (depending of how “garliky” you want your sauce, add more or less)

  • 4-5 TBS nutritional yeast (for that cheesy taste)

  • 1/2 tsp Pink Himalayan salt

  • 1-2 tsp flour to ticken (I used Organic Quinoa flour, but you can use any other flour you like)

  • 1,5-2 cups almond milk (or any other milk you enjoy, preferably non-dairy), +more if needed

 

INSTRUCTIONS:

  1. Soak cashews overnight in cool water, or put in boiling water for 45-60 minutes before using until soft.

  2. In the meantime, peel and spiralize potatoes using a veggie spiralizer, or if you don’t have one, you can always use a vegetable peeler instead. Set aside.

  3. Add soaked cashews, garlic, nutritional yeast, almond milk, and salt to a high-speed blender. Blend until you get a creamy, smooth texture. Taste and adjust flavor if needed – more garlic? more nutritional yeast for that cheesy taste? You decide 🙂

  4. Transfer sauce to a pan over low heat. Add flour, and whisk slowly as it heats. The sauce will ticken, so add more milk if you wish to have a more liquid sauce. Once it starts bubbling, remove from heat, ensuring it keeps warm.

  5. Heat a separate pan with some coconut oil. Add spiralized sweet potato noodles, low heat. Add a pinch of water, but not too much so the noodles don’t get overcooked and mushy. You just want to help them steam, but not get soggy noodles. Cover with lid and wait about 20 minutes until tender, and golden. Gently toss until soft. Remove from heat and let cool.

  6. Add sauce to noodles, gently toss to combine. If you are adding extra toppings (beans, spinach, kale, etc.) this is the right time to do so.

  7. This dish is best served right after you make it. Bon appétit!!!

 

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