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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!

  • 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
Vegan Sweet Potato Pasta Sauce (creamy, cheesy)

  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. .............
  5. Click here to view complete recipe

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