Step 1

Add the nutrition yeast, cashews and a pinch of salt to a food processor, or blender, and blend until cashews are mostly broken down and in very small pieces (see photo above).  Set aside

Step 2

Use a spiralizer to spiralize the sweet potato.  I like to use the middle thickness setting.  If you don’t have a spiralizer you could also grate the sweet potato on the thick side of the grater.

Step 3

Heat a large skillet over medium heat and add coconut oil, spiralized sweet potato and a pinch of salt.  Cook sweet potato for about 5 minutes, stirring occasionally.

Step 4

Next, add the water, cover and let sweet potatoes cook for about 10 minutes, stirring once.  I like my sweet potato noodles with a little bit to them, but feel free to cook as long or as little as you like.

Step 5

Move sweet potato noodles to the side of the pan and add the butter and garlic.  Cook until garlic is fragrant, about 2 minutes.  Add in the vegan parmesan and stir everything together.  Add in a handful of chopped fresh parsley, if desired.  Sweet potato noodles are best when served soon after they’re cooked.