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Sweet Potato Noodles with Vegan Cheese Sauce

  • Author: Sprinkles and Sea Salt
  • Yield: 4 1x

Ingredients

Scale
  • 4 large sweet potatoes
  • *8oz soaked cashews
  • 1/2 cup water + more for soaking
  • 1 cup **coconut milk, divided
  • 1/2 cup nutritional yeast
  • 1 garlic clove, crushed
  • 1/2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 cup paprika
  • 1/2 tsp salt
  • 2 tbsp coconut oil
  • sea salt to taste

Instructions

  1. Peel the sweet potatoes, cut the ends so they are flat enough to attache to the spiralizer
  2. Spiralize the sweet potatoes, set aside
  3. Drain the soaked cashews
  4. In a powerful blender, blend the soaked cashews on high
  5. Add 1/2 cup water and 1/2 cup coconut milk, blend
  6. Add the nutritional yeast, blend
  7. Add remaining 1/2 cup coconut milk, blend
  8. Add the crushed garlic, lemon juice, apple cider vinegar, paprika and salt
  9. Blend on high for 2-3 minutes until sauce is completely smooth, set aside
  10. Heat coconut oil in a large skillet over medium heat
  11. Working in batches, sauté the sweet potato noodles until al dente, ***5-7 minutes
  12. Season with sea salt as desired
  13. Divvy the sweet potato noodles between the bowls and top with cheese sauce and a sprinkle of paprika if desired

Notes

*Cover cashews with water, soak over night
**To keep this recipe Whole30 compliant use a whole30 approved coconut milk

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Find it online: https://www.sprinklesandseasalt.com/recipes/spiralized-sweet-potatoes-with-vegan-cheese-sauce/