A flavorful and delicious take on sweet potato noodles! Perfect for a holiday side dish!
- 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
- Chopped fresh parsley for garnish, if desired
- 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.
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.
- Category: Side, Gluten Free, Vegan