Sweet Potato Alfredo Noodles
Creamy and dreamy sweet potato alfredo noodles. This recipe takes under 30 minutes and 10 ingredients. Making it a quick and easy weeknight dinner recipe. It’s healthy, vegan and gluten-free. And that alfredo sauce is OH SO CREAMY!
Servings Prep Time
4-5people 10minutes
Cook Time Total Time
20minutes 30minutes
Servings Prep Time
4-5people 10minutes
Cook Time Total Time
20minutes 30minutes
Ingredients
Alfredo Sauce:
  • 1cup (150g) raw cashews, soaked overnight
  • 1/4cup (25g) nutritional yeast
  • 6cloves garlic
  • 1.5 lemons, juiced(approx. 4 tbsp)
  • 1cup (240ml) water, plus more if needed
  • 1tsp onion powder(optional)
  • 1/4tsp salt
For the noodle dish
  • 3(1kg) sweet potatoes, peeled and spiralized
  • 4tsp (20 ml) coconut oil
  • 10sprigs (300g) asparagus
  • 2handfuls (85g) fresh baby spinach
  • 10(100g) sun-dried tomatoes, chopped
Instructions
  1. Begin by making your vegan alfredo sauce. In a blender add soaked cashews* (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
  2. If you haven’t already, peel and spiralize your sweet potatoes into thin noodles. Chop the white ends off asparagus and discard, keeping the fresh green tips. Then chop green tips into bite sized chunks.
  3. In a skillet add 2 tsp (10 ml) coconut oil, bring to medium high heat. Add baby spinach and chopped asparagus, cook until spinach has wilted and asparagus has gone bright green in colour (3-5 minutes). Pour into a bowl and set aside.
  4. Add 2 tsp more coconut oil to skillet and add spiralized sweet potato noodles. Cook sweet potato on medium high heat, until sweet potato noodles begins to soften and are almost al-dente (8-10 minutes).
  5. Pour vegan alfredo sauce into pan and toss to combine. Continue cooking sweet potatoes until sauce has thickened and sweet potatoes are al-dente (approx. 5 more minutes). Optional to add splashes more water to thin the sauce if desired. Add the sautéed spinach and asparagus to the dish as well as chopped sun-dried tomatoes, mix to combine. Scoop sweet potato alfredo noodles into bowls and serve.
Recipe Notes

Cashews must be soaked in advanced, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.

Sweet potato noodles are more fragile than regular noodles. To keep their noodle consistency it’s best to cook them al-dente. If you cook for longer they might soften and break their form. Although still delicious, it’s ideal to have them al-dente if you want to keep their long noodle look.

Soaking the cashews and spiralizing the sweet potato noodles ahead of time will make the cook time for this recipe faster.

Nutrition information is a rough estimate.