sweet potato alfredo noodles

Creamy and dreamy sweet potato alfredo noodles. This recipe takes under 30 minutes and 10 ingredients. Making it a quick and easy weeknight dinner recipe. It's healthy, vegan and gluten-free. And that alfredo sauce is OH SO CREAMY!

Alfredo Sauce:

  • 1 cup (150g) raw cashews, soaked overnight
  • 1/4 cup (15g) nutritional yeast
  • 6 cloves garlic
  • 1.5 lemons, juiced (approx. 4 tbsp)
  • 1 cup (240ml) water, plus more if needed
  • 1 tsp onion powder (optional)
  • 1/4 tsp salt

For the noodle dish

  • 3 (1kg) sweet potatoes, peeled and spiralized
  • 4 tsp (20 ml) coconut oil
  • 10 sprigs (300g) asparagus
  • 2 handfuls (85g) fresh baby spinach
  • 10 (100g) sun-dried tomatoes, chopped


  1. Begin by making your vegan alfredo sauce. In a blender add soaked cashews* (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
  2. If you haven't already, peel and spiralize your sweet potatoes into thin noodles. Chop the white ends off asparagus and discard, keeping the fresh green tips. Then chop green tips into bite sized chunks.
  3. For full instructions : www.twospoons.ca

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