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GARLIC PARMESAN SWEET POTATO NOODLES {VEGAN}

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


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 


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
  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.

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