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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. 
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Course: Main Course
Cuisine: American
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 488kcal
Author: Megan


For the cashew sauce:

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.


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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