Vegan Sweet Potato Pasta Sauce (creamy, cheesy)

This vegan sweet potato pasta sauce is a great way to still get the creaminess of the classic alfredo but in a lighter and vegan cheese sauce! The recipe is easy to make, dairy-free, gluten-free, and SO healthy!

Ingredients

Pasta:

• 12 oz any pasta (340 g) (gluten-free, if desired)
• chopped herbs (for garnish)
• Vegan Sweet Potato Sauce:
• 1 sweet potato (approx. 12 oz)
• ½ tbsp olive oil or coconut oil
• 1 onion chopped
• 2 cloves garlic chopped
• ½ cup soaked cashews (75 g) or cashew butter (or sub coconut cream)
• 2/3 cup water (160 ml)
• 2 tbsp nutritional yeast flakes (optional)
• 1 tsp smoked paprika (optional)
• ½ tsp sea salt or more to taste
• freshly ground black pepper
• 1 tbsp lemon juice (optional)

Garlic Mushrooms:

• 1 tbsp oil
• 9 oz mushrooms (250 g) sliced
• 2 cloves garlic chopped (optional)
• salt and pepper to taste

Instructions

1. Soak the cashews for at least 3-4 hours. Otherwise, you can cover them with boiling water and soak for only approx. 15 minutes to speed up the process, or simply use cashew butter.
2. Prick the sweet potato a few times with a fork and microwave until soft, for 6-7 minutes. (Optionally, bake the sweet potato in the oven at 425°F for about 50-60 minutes). Afterwards, peel it and scoop out the flesh.
3. Cook pasta according to package directions in a salted pot of water.
4. .............
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