Recipe: Raw Sweet Potato Noodles with Alfredo Sauce

7 Apr

I’m in the midst of a one month stint of raw eating. I did this back in December and felt amazing, it was the inspiration to start this blog! I’ve experimented with zucchini noodles, only to find that they get very watery and mushy fast. When I read that some people spiralize sweet potatoes into noodles, I was intrigued! I do love me a good sweet potato. I thought the flavors would pair well with an Alfredo sauce as oppose to a tomato based sauce. The end result is a cheesy creamy sauce and a sweet, crunchy noodle!

Alfredo Sauce will need:

  • 1 and 1/4 cup raw cashews
  • 1/2 tbsp lemon juice, fresh squeezed. Not that crud in a bottle
  • 2 medium garlic cloves, smashed
  • 1 cup water
  • 1 tsp dried tyme
  • sea salt and cracked pepper to taste

Mix everything in a blender until super smooth and creamy, and that is it! I used a little less water in mine to make it a bit thicker, to double it as a dip., about 3/4 a cup instead of 1 cup.

For the noodles, spiralize one sweet potato, with the skin peeled off, if you have a veggie spiralizer, or peel with a veggie peeler into long ribbons. Place in a bowl and toss with sea salt, and massage it into the noodles. Rinse with warm water, squeezing out the moisture and pat dry with paper towels. Spoon in the sauce and mix to coat it evenly. You can even use your hands to really get the long strands coated without getting tangled into a big ball of goop!

Top with nutrtional yeast if you please, or if you don’t give a hoot about raw, a couple spoonfuls of cooked peas!

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