Sweet Potato Spiral Noodles w a Vegan Cream Sauce
For the sauce:
1 can coconut milk
1/2 red onion, chopped (no need to dice) or use 3 shallots.
1 head garlic (not peeled)
1/2 cup of unsweetened almond milk (or more coconut milk)
1-2 heaping cups of nutritional yeast
sea salt, pepper and garlic powder to taste.
For the Noodles:
1 large sweet potato, peeled and spiraled using a spirilizer
4 large handfuls of Kale or Spinach
Start by chopping end of garlic head. Drizzle EVOO inside, wrap in foil or cover in a dish w foil and roast garlic on 400 for 35 minutes.
Add a little EVOO to a pan and sautéing the red onion or shallots for a couple minutes.
Add in the full can of coconut milk. Stir until smooth
Add in nutritional yeast, salt pepper and garlic powder... stir. *may want to add extra for more creaminess
Add almond milk or a little more coconut milk to make more creamy.
Simmer for about 15 minutes to let flavors marinate.
Add sauce to blender...blend until smooth.
While sauce is in blender, add EVOO to sauce pan and sautée the kale or spinach until almost wilted.
Add spiraled Noodles.
Remove garlic from wrapping. Add 1/2 of the cloves to the pan. The other half to the blender and blend sauce again.
Once sauce is blended, pour over Noodles and greens until your desired amount ** you will have extra sauce, so no need to use it all **
season with more salt and pepper to taste.
Enjoy this amazing dish!!