Sweet Potato Vegan Alfredo

A creamy, tasty alfredo sauce that has no cheese and no dairy. YES! This Sweet Potato Vegan Alfredo helped me overcome a lifelong phobia of nuts.
Course dinner
Cuisine Gluten free, Pasta, vegan
Servings 6 people
Author Feed Your Soul Too


Vegan Alfredo Sauce

  • 1 Cup Raw Cashews soaked in water
  • 1 Head Garlic
  • 2 Cloves Raw Garlic minced
  • 4 Tbsp Nutritional Yeast
  • 1 Tsp Salt
  • 2 Tsp Black Pepper
  • 1 Tbsp Arrowroot Starch
  • 1 1/2 Cups Coconut Milk


  • 3 Whole Sweet Potatoes spiralized
  • 4 Ounces Kale rough chopped


Spiralizing Vegetables

  1. Begin by peeling the sweet potatoes and spiralize using a veggie spiralizer.  Set aside.

    Before combining the dish, the sweet potatoes noodles needs to be cooked for 2 - 3 minutes in a skillet with water to soften.

Vegan Alfredo Sauce

  1. Add cashews to a small mixing bowl and cover with very hot water and soak overnight or at least for a few hours.

    At the same time, preheat oven to 400 degrees. Slice off the very top of head of garlic drizzle with olive oil and salt. Place on a piece of tin foil. Wrap up loosely like a tent. Cook in the oven for 45 minutes - 1 hour. Once tender and slightly golden brown it is done. Remove from oven and let cool.

    Add the cashews the squeezed out roasted garlic and the rest of the alfredo ingredients to a high-speed blender. Blend until creamy.  

    Add to a skillet and simmer for a few minutes bringing to a bubbling point.  Reduce heat to low and simmer.  The sauce will thicken. Taste for seasoning.

Finish for Serving

  1. Take a ladle full of the alfredo sauce and add to a small skillet.  Add in a handful of the sweet potato noodles and some zoodles.  Also add in the kale.  Mix well and cook for 2 minutes until everything is combined and warm.

    Serve and enjoy!

Recipe Notes