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.
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Servings: 6 servings
Calories: 488kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 488kcal | Carbohydrates: 36g | Protein: 11g | Fat: 36g | Saturated Fat: 4g | Sodium: 250mg | Potassium: 722mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10660IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3.7mg
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