Creamy Carrot Potato Noodles

September 27, 2018

Created by @Virtual_Vegan
Serves 3

3 large white carrots
1.5 russet potatoes (medium)
4 garlic cloves
3 turnips
1/3 cup raw cashews
1 lemon (juiced)
½ cup hot water
2 Tbs nutritional yeast
1 tsp salt
1 tsp garlic powder
Soba noodles (or noodle of choice)
Chives for garnish


  1. Soak the cashews in a bowl with water until they are fully covered and set aside.
  2. Preheat the oven to 400F.
  3. Wash and peel the turnips, then half them and put them in the oven to roast for about 30 minutes- optional to keep some of the turnip greens on top.
  4. Wash and peel the carrots and potatoes then cook in a pot of boiling water with the garlic cloves until soft.
  5. In a high speed blender to create your creamy sauce; add the cooked potatoes, carrots, garlic, cashews, lemon juice, water, salt, nutritional yeast and garlic powder and blend until smooth and creamy. Add more water if necessary to get desired consistency.
  6. Cook your noodle of choice then mix in the sauce and top off with the roasted turnips and chives.

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