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
Servings: 6 servings
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.