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VegNews.SweetPotatoAlfredo.EatingWithIntention

Vegan Sweet Potato Alfredo

As the weather cools, these healthy and hearty sweet potato noodles have us craving more fall-inspired recipes.

Serves: 2
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With less than a month before the first day of fall, now is the perfect time to test your kitchen skills for the upcoming holiday season. Because of this, we’re presenting a sweet potato alfredo recipe from Cassandra Bodzak’s Eat With Intention. Even better? With only two steps, this recipe is sure to become a new fall favorite.

Makes 2 servings

What you need:

For the sauce:
15-ounce can cannellini beans, drained and rinsed
15-ounce can chickpeas, drained and rinsed
½ cup unsweetened almond milk
7 tablespoons nutritional yeast
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon vegan butter
1 tablespoon garlic powder
1 tablespoon salt, plus more to taste
½ teaspoon ground turmeric

For the noodles:
2 tablespoons olive oil
2 sweet potatoes, peeled and spiralized

Chopped walnuts, for garnish
Chopped parsley, for garnish

 

What you do:

1. For the sauce, into a food processor, combine all sauce ingredients and pulse until creamy. Season with salt to taste.

2. In a medium saucepan, heat olive oil and sauté sweet potato noodles for 5 minutes, until softened. Add sauce to pan and cook for 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.

Photo courtesy of Evi Abeler

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