This sweet potato alfredo recipe from Cassandra Bodzak’s Eat With Intention has just two steps, so it’s sure to become a new favorite. What you need: For the sauce: 15-ounce can cannellini beans, drained and rinsed 15-ounce can chickpeas, drained and rinsed 1⁄2 cup unsweetened almond milk 7 tablespoons nutritional yeast 3 tablespoons olive oil 2 tablespoons Dijon mustard 1 tablespoon vegan butter 1 tablespoon garlic powder 1 tablespoon salt, plus more to taste 1⁄2 teaspoon ground turmeric For the noodles: 2 tablespoons olive oil 2 sweet potatoes, peeled and spiralized Chopped walnuts, for garnish Chopped parsley, for garnish What you do: For the sauce, into a food processor , combine all sauce ingredients and pulse until creamy. Season with salt to taste.
In a medium saucepan, heat olive oil and sauté sweet potato noodles 5 minutes, until softened. Add sauce to pan and cook 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.
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