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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!
Category Main Dish
Cuisine gluten-free, soy-free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author Hannah Sunderani


Alfredo Sauce:

  • 1 cup raw cashews , soaked overnight
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1.5 lemons , juiced (approx. 4 tbsp)
  • 1 cup water , plus more if needed
  • 1 tsp onion powder (optional)
  • 1/4 tsp salt

For the noodle dish

  • 3 sweet potatoes , peeled and spiralized (about 1kg)
  • 4 tsp coconut oil
  • 300 g asparagus (1 bunch)
  • 1 cup baby spinach
  • 10 sun-dried tomatoes , chopped


  • 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.
  • 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.
  • 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.
  • 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).
  • 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.


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.


Calories: 420kcal | Carbohydrates: 56g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Sodium: 267mg | Potassium: 1269mg | Fiber: 10g | Sugar: 13g | Vitamin A: 25361IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 6mg