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.
Loved it!
so glad you enjoyed!
Simple and delicious!! I already had all the ingredients (except for rosemary that I substituted with basil). Served with gnocchi and roasted broccoli. This recipe is a keeper!
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!
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Oh my! Hubby would love this! Pinning now! Thanks for sharing! LOVE it. Thank you!
We LOVE this recipe! I have made it many times now. It totally feeds my craving for creamy pasta sauce and the flavors are wonderful. And my toddler loves it too! I was wondering what size your shallots are usually? Sometimes I get some that are the size of small onions, others as small as large garlic cloves! So what size shallots did you use here? Thanks!
Hi Rachel – I’m so happy to hear that it’s become a family favorite! My shallots are usually the size of garlic cloves.
Hey Jeanine I just wanted to tell you that I just made this for dinner and it was divine!! I’m transitioning into a vegan diet and with delicious sauces like this one, who the hell needs dairy?! I added mushrooms to mine and it was better than the real thing. Thanks so much for sharing.
Do you usually use the sauce for anything other than pasta?
Hi Becks, I’m so glad you loved it!!
I use sauces like this one as veggie dip (or chip dip), or in tacos like these: http://www.loveandlemons.com/vegan-enchiladas-cashew-poblano-crema/
or enchiladas: http://www.loveandlemons.com/vegan-enchiladas-cashew-poblano-crema/
the spices are obviously a little different and depending on what i’m making, I’ll do a thicker or thinner sauce but the basic cashew concept is the same…
Can you recommend a couple possible subs for the balsamic vinegar? We love this recipe and I am out!! We have white wine vinegar and apple cider vinegar though. Any thoughts for subs would be so appreciated!
Hi Rachel, I’d go for the white wine vinegar – it should work just fine!
Best vegan Alfredo ever!!! Just made this and it turned out perfect! Didn’t change anything about the recipe except I did add 3 garlic cloves and 3 shallots. Used a white Hannah sweet potato for the right color. Wow what a treat! Thank you for this recipe! I’m allergic to nutritional yeast and most vegan Alfredo’s have nutritional yeast. This was the best alternative yet!! Rosemary and toasted pine nuts are such a perfect touch
Hi Tally, yay, I’m so glad you loved this one!
Amazing and super yummy!! Can’t wait to try them at home!
Amazing and super yummy!! Can’t wait to try them at home!
Hi Jeanine!
Is there an alternative nut I can use instead of cashews because I have a family member who is allergic to it. I love all your recipes btw! <3 Thank you!
Hi Jaska, thanks! Try raw sunflower seeds. Full fat coconut milk (minus the water in this recipe), might also work although it would change the flavor slightly.
Can you freeze the sauce for future use?
Hi Hilda,
I haven’t tried freezing it – but I’m thinking the texture will probably change as it thaws – you might need to blend it again to make it creamy again.
Made this recipe last night and it was delicious! I used tomato sauce instead of paste and also used less water. And used toasted sunflower seeds instead of pine nuts. Also goes great with bread alone! Will make again!
I am no vegan. I like to consider myself an open minded carnivore that likes to eat anything and everything. But if I could cook all my meals that tasted this good, meat would not ever be needed. I was so impressed with this recipe. Skeptical at first but once I tasted the sauce after it came out of the food processor, I knew it was going to be amazing. I left out the chives and pine nuts and simply garnished with some fresh cut parsley and fresh cracked black pepper. Sooo good. I have a ton of sauce leftover too. Thinking about roasting some veggies and tossing them in the leftover sauce.
This is the best feedback ever – I’m so glad you liked it!! (even as a non-vegan!)
if was yuck and yum at the same tome