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Raw sweet potato noodles with cheesy vegan sauce

This recipe is perfect for summer. It’s served cold and requires no cooking, so you don’t have to heat up an already warm kitchen. It also stores really well, so you can double the batch and take it for lunch the next day!


  • 2 large sweet potatoes

  • ½ cup water or low-sodium vegetable broth

  • ½ package of Fauxmagerie Zengarry Garlic & Fine Herbs fauxmage

  • 1 cup fresh spinach

  • Salt and pepper, to taste


  1. Peel and spiralize sweet potatoes. Note: If you don't have a spiralizer, you can shred them as well. You'll end up with shorter pieces.

  2. In a saucepan, whisk together the Fauxmagerie Zengarry Garlic & Fine Herbs fauxmage and water/broth. If you’re following a raw diet, you can use a lower temperature to smooth the fauxmage into the water, but it will take more time (and more whisking!)

  3. Add the spinach to the sauce while it’s still warm. Let it wilt.

  4. Once the spinach has wilted and shrunk down in size, add the sweet potato noodles and toss to coat them in the dressing.

  5. Serve and enjoy!


If you’re trying out this recipe, we’d love to see your take on it! Tag us on Instagram @zengarryveg and use the hashtag #sayfauxmage!


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