Sweet Potato Noodles with Cashew Sauce

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Allergens: nuts

For the sauce :

  • 1 cup cashews
  • 3/4 cup water
  • 2 garlic cloves (I roasted mine, you could just use garlic powder)
  • Salt to taste
  1. Soak cashews in warm water for about 3 hours . Then drain the water they are soaking in. Add cashews and new water (3/4 cup) to blender and blend until smooth. Optional: add a bit of olive oil to add a nice flavor for your sauce . You can add fresh herbs like basil, oregano, or thyme. The sauce is very versatile so don’t be afraid to play around. If it doesn’t seem thin enough, keep adding water by the tablespoon until it’s nice and creamy.

For the noodles :

  • 1 medium sweet potato
  • Oil to coat pan
  • Salt to taste
  1. Heat oil in a pan over medium heat. Spiralize the sweet potato using a spiralizer. I have a small handheld one, not a big fancy one, and this worked just fine. The only difference is the noddles are flatter than they would be with a nicer spiralizer. Sauté the noodles in the pan until they are soft. Top with cashew sauce and enjoy!

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