After trying so many vegan alfredo options I now actually prefer to have only vegan alfredo. I have made cauliflower alfredo numerous times. I can still eat it, but taking a little break from it, as its fall season. unfortunately not for us here in Alberta; as we have received our first snowfall on the night of Oct 6th and it’s been snowing on and off from last 5 days. At least I can enjoy some fall colors on my dinner plate. This sweet potato vegan alfredo is surprisingly very tasty and the sauce is finger licking good.
Sweet potatoes are in season and there are many ways to include them in your diet. I prefer to roast sweet potatoes on regular basis these days as they are sweet, yummy and nutritionally rich. The texture of sweet potatoes is so creamy that even babies love them. Sweet potatoes are power packed with many nutrients, these are rich in vitamins, fiber, and potassium.
The another important ingredient of this vegan alfredo sauce is creamy Almond Butter, which adds richness to this sweet potato vegan alfredo sauce; without overpowering the taste of sweet potato. As fall and winters are all about comfort food and this recipe is a perfect recipe in that segment.
You can make this sauce ahead and store in the refrigerator for quick weeknight dinner option or you can keep the roasted sweet potatoes in your refrigerator and make the sauce while your pasta is boiling.
Although you don’t need any additional veggies in your pasta with sweet potato vegan alfredo sauce; but feel free to add your favorite vegetables. I sometimes add peas, sauteed mushrooms or roasted broccoli as my toddler love these veggies in his pasta. You can also add some cooked frozen vegetables in the prepared sauce on those days when you can’t make a quick trip to grocery store. You can still enjoy this balanced meal without a long preparation.
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