This sweet potato alfredo recipe from Cassandra Bodzak’s Eat With Intention has just two steps, so it’s sure to become a new favorite.
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:
- For the sauce, into a food processor, combine all sauce ingredients and pulse until creamy. Season with salt to taste.
- In a medium saucepan, heat olive oil and sauté sweet potato noodles 5 minutes, until softened. Add sauce to pan and cook 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.
For more plant-based recipes like this, read:
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
