These creamy sweet potato noodles are the perfect dinner. They’re vegan, gluten free, dairy free, and absolutely delicious! This dish is ready in under 30 minutes, is extremely filling, and easy to make.
Okay, can we talk about the fact that there are countless apps for people to ORDER FOOD TO THEIR HOUSE?
Welcome to 2017, where you can order a gigantic Chipotle burrito and not move an inch. *smacks head* Not that I’m saying that’s a bad thing- if you have no food in your house and are starving- then go ahead, but if that’s not your scenario, then why not drive 10 minutes to dinner??? Better yet, you can make your own meal! Wow, who would’ve thought of that?
I guess I’m taken aback by how technologically advanced we are, and how much that hinders our physical health. People are choosing an unhealthy meal that they can order from their couch over going to a local grocery store, picking out their ingredients, and making the actual meal. Don’t really know where I’m going with this rant, but it’s my two cents on apps like Postmates, Uber Eats, etc.
Onto a happier subject- sweet potato noodles! Swoodles? Nah, let’s stick with sweet potato noodles. It sounds fancier, and comes off the tongue better. I’m a huge sweet potato lover, and eat at least one a day. However, I always forget about spiralizing them! Forget food ordering apps- can we talk about the fact that a simple machine can turn anything into pasta? 2017 PEOPLE! Well, I guess it’s been around for years, but I’m predicting 2017 to be the year of spiralizing.
These noodles sound difficult, but trust me, they’re beyond simple. First, you gotta spiralize your potato (I think it’s harder to order the machine than spiralizing it), sauté it, blend your sauce, combine it, and boom- pasta! This dish features a garlic cashew cheese sauce, which makes this option vegan, dairy free, and delicious! I have tons of friends with dairy problems, so cashew sauces are the perfect solution.
This dish takes 20 minutes to make, and makes for a perfect quick dinner. I made these for my mom, and she called me while I was at my friends house to tell me “this is the best thing you’ve ever made me”. Don’t forget to soak the cashews in the morning though, as that is crucial! If you make these, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 2 large sweet potatoes
- 1 tbsp olive oil
- Dash of sea salt
- 1 cup cashews, soaked overnight
- 2 tbsp nutritional yeast
- 1 tbsp corn starch
- ⅓ cup almond milk
- ¼ tsp garlic powder
- Pre-heat your stove top pan to a medium heat and pour the olive oil on.
- Spiralize your sweet potatoes into thin blades. Cut in ½ using kitchen scissors for easier eating.
- Toss the noodles on the skillet and sauté for 20 minutes, stirring continuously.
- Once done, set aside.
- In a high powdered blender (like a Vitamix), add the drained cashews and all the other sauce ingredients. Pulse for 2-3 minutes, and add more milk if necessary.
- Once a liquidy sauce, mix with the sweet potatoes. Garnish with cilantro and serve with what ever you'd like.
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