Sweet Potato Noodles w/ Vegan Alfredo Sauce [GF+Oil Free]

This comforting dish combines a luscious vegan Alfredo sauce recipe together with gluten free sweet potato noodles in absolute glorious harmony. All the while, maintaining a whole foods plant based diet. This dish is not only vegan, but it is oil free, gluten free and 100% guilt free! The sauce recipe uses cashews to provide plenty of protein and healthy fats, combined with lemon juice and the perfect blend of seasoning. Absolute bliss!

How do you make sweet potato noodles?

First of all, you’ll need a spiralizer. I use a Veggie Bullet, but there are tons of different models out there ranging from manual to automatic. As long as it gets the job done, go for it! If you don’t have a spiralizer, I’m noticing that grocery stores are selling pre spiralized veggies now! Such a great option, although far more expensive than doing it yourself, of course. If you’re not a huge sweet potato fan, you may sub carrot or zucchini instead. Or even rice or wheat noodles if you’re feeling really indulgent! This sauce would also taste particularly great on gnocchi. Mmm…

Once your noodles are cooked, throw your spinach in the skillet and mix well until wilted, about 30 seconds or so. Then remove your noodles from the heat and divide among four dishes. Or you may add them all to a larger serving platter if preferred and have everyone help themselves.

How do you make vegan Alfredo sauce?

Soak your cashews for 30 minutes in freshly boiled water. I use my kettle to boil water and pour the cashews and water into a heat proof bowl. Then drain and add to your blender along with all remaining sauce ingredients and process until smooth. That’s it! Super easy! This vegan Alfredo sauce is velvety smooth, full of flavour, and so satisfying. Pour a generous amount of this mouthwatering sauce over top your noodles of choice and enjoy!

If you’re so inclined, you may even sprinkle some Vegan Parmesan Cheese over top for some extra salty, cheesy flavour. But I promise these taste great as is!

If you enjoy this recipe, you might also like:

• Coconut Peanut Veggie Noodles [V+GF+Oil Free]
• Sweet Potato Noodles – Gluten Free
• Vegetable Bolognese Zucchini Noodles
• Pesto Zucchini Noodles (Zoodles)

Sweet Potato Noodles w/ Vegan Alfredo Sauce [GF+Oil Free]

Course: Main Course

Cuisine: American, Italian

Keyword: gluten free, oil free, vegan

Prep Time: 10 minutes

Cook Time: 6 minutes

Soaking Time: 30 minutes

Total Time: 16 minutes

Servings: 4 Servings

This decadent vegan Alfredo sauce truly tastes like the real deal! Enjoy over sweet potato noodles, or noodles of your choice!

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Ingredients

• 4 medium sweet potatoes spiralized
• 2 cups baby spinach no need to measure, just grab a couple handfuls

For The Sauce

• 1 cup raw cashews soaked in boiling hot water for 30 minutes
• 1/2 lemon juiced
• 3/4 cup water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional Garnish Vegan Parmesan Cheese

Instructions

• Add your spiralized sweet potatoes in a large skillet with 2 tablespoons of water and sauté over medium heat until softened, adding more water as needed to prevent sticking. This will take about 5 minutes. Then add your spinach and mix well to get them to wilt, about 30 seconds. Remove from heat.
• Drain your cashews and add them to your blender, along with all remaining sauce ingredients. Process on high until smooth and creamy. Then pour your sauce over your sweet potato noodles and serve.

Notes

The sauce will thicken as it cools, so if you're working ahead, you may need to add more water or re-blend before ready to serve.

 

Calories: 298kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 380mg | Potassium: 753mg | Fiber: 5g | Sugar: 7g | Vitamin A: 397% | Vitamin C: 17.6% | Calcium: 6.9% | Iron: 19.1%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.