SERVES: 4 | PREP TIME: 14m | COOK TIME: 10m
This recipe is from the Minimalist Baker website. Just like all the recipes, you’ll find there – it is delicious!
A vegan garlic Alfredo sauce over sweet potato noodles. Just 8 ingredients, healthy, flavourful, and so satisfying – what’s not to love!
1 cup raw cashews
3 cloves garlic (add more or less to taste for preferred garlicky flavor)
4-5 tbsp. nutritional yeast
1/2 tsp. sea salt
2 tsp. arrowroot starch (or cornstarch // for thickening)
1 1/2 – 2 cups unsweetened plain almond or rice milk, + more as needed
1 pinch red pepper flake (optional // omit for less spicy)
3 medium sweet potatoes (organic when possible, peeled and spiralized)
1-2 tbsp. coconut or avocado oil (if avoiding oil, sub water // plus more for garlic)
1 pinch sea salt
FOR SERVING (optional)
Fresh chopped parsley
Sautéed kale or Kale Chips
Crispy chickpeas (store bought or DIY)
Vegan Parmesan Cheese
Red pepper flake
- Add cashews to a small mixing bowl and cover with very hot water to soak for 30 minutes. Then drain thoroughly and set aside. (Or soak cashews overnight or 6-8 hours in cool water).
- If serving with kale chips or sautéed kale (or crispy chickpeas), prepare now and set aside until serving.
- While cashews finish soaking, peel and spiralize potatoes using a veggie spiralizer on the thinnest blade. Or if you don’t own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
- Add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: garlic, nutritional yeast, salt, arrowroot starch, and almond or rice milk.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for zing/kick, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake (optional) for heat. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk.
- Transfer sauce to a
large,rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduceheat to a very low simmer to keep warm. The sauce will thicken, so thin with more almond or rice milk as needed.
1 inchwater to a large pot and top with a steamer basket (if you don’t have a steamer basket, see notes). Heat over medium-high heat and once bubbling, add potato noodles. Cover to let steam for 3-5 minutes or until al dente or a little softer (depending on taste). Be careful not to steam too long or the noodles can become soggy.
- Add your sweet potatoes to your sauce and gently toss to combine. If adding kale or other add-ins, add at this time.
- Serve as is or garnish with fresh parsley, crispy chickpeas, kale, vegan parmesan, or red pepper flake (optional).
*This dish is best when fresh, as the noodles tend to get soggy after reheating, but the
*If you don’t have a steamer basket, sauté sweet potato noodles in a bit of oil in a large rimmed skillet for 5-7 minutes, gently stirring/tossing until al dente or slightly more done (to taste). This method can be a little trickier to master as steaming is more controlled and even heat. But it still works!
*To save time you can also buy store-bought spiralized sweet potato noodles.
Minimalist Baker (August 2017). “Garlicky Sweet Potato Noodle Pasta (8 Ingredients)”. Minimalist Baker. [Online: Available] https://minimalistbaker.com/garlicky-sweet-potato-noodle-pasta-8-ingredients/