INGREDIENTS
For the vegan alfredo sauce:
¾ cup raw cashews
½ cup water
1 tablespoon fresh lemon juice
1/2 tablespoon nutritional yeast
1 teaspoon mellow white miso
1/4 teaspoon garlic powder
sea salt and pepper, to taste
For the sweet potato noodles:
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled and minced
2 medium sweet potatoes (about 1 pound), peeled and spiralized
2 tablespoons water
For serving (optional):
1/2 small bunch fresh parsley, chopped
2 tablespoons hemp seeds
couple small pinches red pepper flakes
INSTRUCTIONS
- Make the sauce: Add all of the sauce ingredients to a blender . Blend together on high speed until smooth and creamy, about 1 minute. Set aside.
- Cook the noodles: Heat a large skillet over medium heat. Add the olive oil and once warm, add the garlic and cook until until golden brown, about 1 minute. Add the sweet potato noodles and toss to coat. Cook for 2 minutes, tossing occasionally. Add the water and toss again. Cover and cook, tossing every so often, until the noodles are tender but “al dente”, about 3 more minutes. Don't overcook the noodles or they will become too soft and won't hold their shape.
- Remove from the heat, season with salt and pepper, and portion into serving bowls. Top with alfredo sauce, chopped fresh parsley, a sprinkle of hemp seeds, and red pepper flakes.
Comments
Post a Comment