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 🙂
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Garlic Parmesan Sweet Potato Noodles {Vegan}
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Side, Gluten Free, Vegan
Description
A flavorful and delicious take on sweet potato noodles! Perfect for a holiday side dish!
Ingredients
- 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
Instructions
- 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
- 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.
- 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.
- 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.
- 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.
Vegan Parmesan inspired from this recipe by Minimalist Baker.
You may also enjoy:
Curried Lentil & Quinoa Sweet Potatoes
Katie @ Whole Nourishment says
October 31, 2017 at 7:10 amOoh, I love a good nut & nutritional yeast parm and love your pairing with these noodles. Sound like a fantastic dish for a holiday spread. Unique yet complimentary with other flavors. Hope you get caught up on sleep soon!
She Likes Food says
November 1, 2017 at 11:52 pmThanks, Katie! Eli has slept amazingly the last two nights! Fingers crossed he does it again tonight!
Jenna Murphy says
April 1, 2019 at 5:27 pmSo I just made this for lunch. And it was absolutely delicious!! So thank you so much for the recipe!!
She Likes Food says
April 3, 2019 at 7:14 pmAwesome! I’m so glad you enjoyed it!
[email protected] says
November 1, 2017 at 3:20 pmThese would definitely be such a fun addition to any holiday table! Although they also said like a fantastic snack to me right about now! haha Making me hungry! 🙂
[email protected] says
November 1, 2017 at 3:20 pm*sound
She Likes Food says
November 1, 2017 at 11:57 pmHaha, I ate them for lunch and then snacked on them throughout the day! Thanks, Ashley! 🙂
Traci | Vanilla And Bean says
November 7, 2017 at 11:27 amOh yesss! Sweet potatoes FTW – Izzy! So quick, easy and filling and that parm is fabulous! I’ve not used my spirilizer in forever…. need to break it out for this!
She Likes Food says
November 7, 2017 at 10:48 pmI always forget about my spiralizer, but when I do use it good things happen! Thanks, Traci 🙂
barbara says
January 1, 2018 at 6:08 pmDo you soak the cashews first, than put in blender with nutritional yeast?
She Likes Food says
January 1, 2018 at 10:50 pmHi Barbara, no, you don’t have to soak them first. It’s more of a mixture like parmesan cheese than a creamy cashew mixture. I hope that helps!
Lynda says
March 15, 2018 at 9:57 pmLove this recipe! Thanks for sharing. I used regular Parmesan cheese instead of nutritional yeast, and the noodles were a bit bland, but then I added some ground thyme and ground pepper and they were perfect!
She Likes Food says
March 18, 2018 at 10:48 amSo glad to hear you liked it!