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Sweet Potato Noodles in a Creamy Cashew Sauce

Spitalizers aren't just for zucchini! Try spiralizing sweet potato in this sweet potato noodles in a creamy cashew sauce topped with apples and spinach. Gluten-free, dairy-free and vegan. 
Prep Time4 hrs
Cook Time15 mins
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 488kcal
Author: Megan


For the cashew sauce:

  • 1 1/2 cups raw cashews
  • 1 3/4 cups water divided
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 3 tbsp walnut oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the sweet potato noodles:

  • 1 tbsp walnut oil
  • 3 large sweet potatoes peeled (about 2.5 lbs)
  • salt and pepper to taste
  • 2 small apples peeled and diced (about 2 cups)
  • 3 cups spinach
  • 1 cup walnuts


  • In a small bowl, combine raw cashews with 1 cup of the water. Let soak for 3-4 hours or overnight. Once soaked, drain and rinse well.
  • Add the soaked cashews, 3/4 cup of water, garlic powder, nutritional yeast, walnut oil, lemon juice, salt and pepper to a high powered blender or food processor. Process until smooth. Set aside.
  • Using a vegetable spiralizer, spiralize your sweet potatoes.
  • Heat 1 tablespoon of walnut oil in a large skillet over medium heat. Add the sweet potato noodles. Sprinkle with a pinch of salt and pepper. Add the apples. Cook for 5-7 minutes, until the sweet potatoes are tender and the apples are soft. Add the spinach and stir until it wilts.
  • Drizzle in the creamy cashew sauce and stir to coat. Top with walnuts.