Less really is more… it’s a lesson I don’t think I’ll ever fully learn. For example, I often get flustered about what to make to post here. I’ll change my mind on my way to the grocery store and then change it another few times on my way home. This is a ridiculous (& expensive) habit because I end up buying way too much so I have options on hand to suit my indecisiveness. (Although, it all does get eaten eventually).
Every now and then I come up with something out of nothing, and those almost always end up being my favorite recipes. This one came about one chili night when I didn’t feel like leaving the house. It’s largely a pantry meal, if you count the fact that sweet potatoes, shallots and garlic can be stored for quite a while. And, surprise, surprise, it’s a new favorite.
I knew cashew cream and pureed sweet potatoes would be a winning (and warming) combo, but I thought I’d take it a step further by roasting the veggies first. The slightly smoky flavor is subtle but worth the extra step. The sauce is the star here, but feel free to add in whatever additional veggies you like. You better bet this would have been packed full of green stuff had it been more convenient at the time. But I can’t complain, this was the perfect plate of creamy comfy food all on it’s own.
sweet potato (vegan) alfredo
- 1 medium sweet potato
- 2 shallots
- 2 garlic cloves
- 1 cup cashews, soaked (ideally) overnight, then drain
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- salt & pepper
- 1 tablespoon rosemary, chopped
- ⅓ cup water, to thin (more as necessary)
- 1 lb brown rice fettuccini (or any pasta you like)
- ¼ cup pine nuts, toasted
- ¼ cup chives
- a few pinches of red pepper flakes
- Preheat oven to 350 degrees.
- Peel the sweet potato and slice into quarters. Peel the shallots and slice in half. Leave the garlic in it's paper, and place the sweet potato and shallot pieces on a foil lined baking sheet. Toss it all with a drizzle of olive oil, salt and pepper. Roast, removing the garlic after the first 15 minutes. Roast until the sweet potatoes are tender and the shallots are browning around the edges, about 30 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, cook your pasta until al dente, reserving some of the starchy pasta water.
- Drain your cashews and place them into a high speed blender with the sweet potato, shallots, (peeled) garlic, olive oil, balsamic, tomato paste, rosemary, and a few pinches of salt and pepper. Puree, adding water as needed to get the blade moving. Taste and adjust seasonings.
- In a large skillet (or a bowl) toss the cooked pasta with some of the sauce. Add pasta water as needed to loosen, and add more sauce to your liking Add chopped chives, toasted pine nuts and a pinch of red pepper flakes. Taste and adjust seasonings and serve.
Make ahead tip: store finished sauce in the fridge for up to 3 days.
When you're ready to serve, boil pasta and toss it all together.
For the smoothest sauce, a vitamix-like high powered blender is recommended. In a pinch, I can get away with soaking my cashews only 30 minutes.
Hi- I love the sound of your recies but am very allergic to cashews! Could I sustutute almonds for the sweet potato sauce? Soak them amd put in blender? Thanks!
Hi Michele, yes, you can use peeled and blanched almonds (usually the easiest type to find are slivered almonds) because the skins will make the sauce more gritty. Other than that, they’ll sub in great for cashews.
Absolutely stunning! Thank you on a recipe!
This is AMAZING. I added lots of red pepper flakes and chives. I didn’t use pinenuts as I’m reserving my small stash for a pesto pasta. The rosemary adds such a winter comfort layer. Very rich, not an everyday meal – although super simple to prepare.
This might sound like a stupid question, but should i use sweet potatoes or yams? The reason i asked is that most sweet potato recipes really mean yams. Thanks so much.
Hi Kali, you can use either one interchangeably!
I finally made this today. It was so delicious! I was a little nervous because I’m new to vegan cooking, but it was so easy. Served over brown jasmine rice. I will definitely make this again. Thanks so much.
Hi Kali, I’m so glad you loved it!
I love cauliflower & cashew cream sauce (just made it for the umpteenth time)! I cannot wait to try it with sweet potato. I find when I up the veggie and reduce the cashews, it can sit in the fridge for 4-5 days. My oven is out of commission so I’ve been trying to make a ton of meals on the stove. I’m going to steam my sweet potatoes, sautéed the other ingredients, and add a bit of zucchini to the mix. Thanks for the idea!
I hope you like the sauce!