Ingredients

The following ingredients have 2 Servings
  • For the sauce:
  • 15-ounce can cannellini beans, drained and rinsed
  • 15-ounce can chickpeas, drained and rinsed
  • ½ 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
  • ½ teaspoon ground turmeric
  • For the noodles:
  • 2 tablespoons olive oil
  • 2 sweet potatoes, peeled and spiralized
  • Chopped walnuts, for garnish
  • Chopped parsley, for garnish

Instruction

  • 1.
  • For the sauce, into a food processor, combine all sauce ingredients and pulse until creamy. Season with salt to taste.
  • 2.
  • In a medium saucepan, heat olive oil and sauté sweet potato noodles for 5 minutes, until softened. Add sauce to pan and cook for 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.