Garlic Parmesan Sweet Potato Noodles {Vegan}

These easy and delicious sweet potato noodles are a great holiday side dish!  Gluten free and vegan!

Good morning!  Or maybe afternoon where you are 🙂  Lately I feel so sleep deprived that I’ve lost track of time.  My 15 month old is either teething or has decided he hates me and that I don’t need sleep anymore.  I’m hoping it’s the first one 🙂

I’ve been making up for the lack of sleep by eating lots of food!  These Garlic Parmesan Sweet Potato Noodles are a new favorite around here.  They’re really flavorful and great for a dressed up sweet potato side dish on your holiday table this year!

They’re also great for a lunch or dinner if you add some extra protein.  I would suggest white beans, chickpeas or baked tofu.  I’m really into hearty bowls that are assembled using some protein, veggies and starches.  These sweet potato noodles go really well with a kale salad and white beans or chickpeas and a little tahini dressing 🙂

In order to make these Garlic Parmesan Sweet Potato Noodles vegan, I’ve used an awesome vegan parmesan recipe.  All you do is blend up some nutritional yeast, cashews and a pinch of salt and you’ve got yourself a nice cheesy topping.  It’s so good that I like to have it around at all times to throw onto practically everything I eat 🙂

As much as I like the traditional sides, such as mashed potatoes or roasted sweet potatoes, I also like to mix things up and really impress my holiday guests.  I think these Garlic Parmesan Sweet Potato Noodles would be the perfect way to do that!  They’re not something people see everyday and they have such great flavor!

I hope you enjoy them as much as I do and I also hope I’ll have caught up on my sleep next time we chat 🙂

Garlic Parmesan Sweet Potato Noodles {Vegan}

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x

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Description

A flavorful and delicious take on sweet potato noodles!  Perfect for a holiday side dish!

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Ingredients

Scale 1x2x3x

• 1/4 cup nutritional yeast
• 1/4 cup raw cashews
• 2 medium sweet potatoes, peeled (You want them to be pretty uniform in size throughout the whole sweet potato.  That will make it much easier for spiralizing.)
• 2 teaspoons oil of your choice, I used coconut
• 1/4 cup water
• 2 teaspoons butter, I used vegan buttery spread
• 2 large cloves garlic, minced
• Salt
• Chopped fresh parsley for garnish, if desired

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Instructions

1. Add the nutrition yeast, cashews and a pinch of salt to a food processor, or blender, and blend until cashews are mostly broken down and in very small pieces (see photo above).  Set aside
2. Use a spiralizer to spiralize the sweet potato.  I like to use the middle thickness setting.  If you don’t have a spiralizer you could also grate the sweet potato on the thick side of the grater.
3. Heat a large skillet over medium heat and add coconut oil, spiralized sweet potato and a pinch of salt.  Cook sweet potato for about 5 minutes, stirring occasionally.
4. Next, add the water, cover and let sweet potatoes cook for about 10 minutes, stirring once.  I like my sweet potato noodles with a little bit to them, but feel free to cook as long or as little as you like.
5. Move sweet potato noodles to the side of the pan and add the butter and garlic.  Cook until garlic is fragrant, about 2 minutes.  Add in the vegan parmesan and stir everything together.  Add in a handful of chopped fresh parsley, if desired.  Sweet potato noodles are best when served soon after they’re cooked.

Notes

Sweet potato noodles serve about 4-6 people as a side dish and make about 2-3 servings if eating as a main dish. Recipe is easily doubled or tripled if needed.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Side, Gluten Free, Vegan

Vegan Parmesan inspired from this recipe by Minimalist Baker.

You may also enjoy:

Curried Lentil & Quinoa Sweet Potatoes

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