Creamy Spinach Sweet Potato Noodles with Cashew Sauce #vegan #healthy

Sweet potato noodles? CASHEW SAUCE? As a matter of first importance, y-u-m. Also, it's valid. I'm going phony veggie lover maverick on you today. I'm not a veggie lover or a vegan. However, I am an individual who likes to attempt new things and here and there I get languid about cooking meat, so a couple of months back I purchased three distinctive spiralizers – those insane machines that make vegetables into noodles.

I needed to attempt them and see which ones were ideal, and why they were wonderful, and become an excessively sound individual with a couple of whirls of a spiralizer handle.

You COULD make your sweet potato noodles by hand or with a peeler or something, in any case, I mean, why, truly? In the event that that is your story at this moment, I'd state simply avoid the vegetables-as-noodles thing (a lot of work, companion) and go for either ordinary noodles or sweet potatoes hacked into simple, snappy little pieces and cooked to flawlessness.

This plate of velvety spinach and sweet potato noodles with cashew sauce sitting has your phony veggie lover maverick name on it. Except if you're a genuine veggie lover, and after that, well, you succeed at life.

Also try our recipe Creamy White Wine Vegan Gnocchi

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce - easy to make, adaptable, gluten free, vegan. Divine and delicious!

INGREDIENTS

• 1 cup cashews
• 3/4 cup water (more for soaking)
• 1/2 teaspoon salt
• 1 clove garlic
• 1 tablespoon oil
• 4 large sweet potatoes, spiralized
• 2 cups baby spinach
• a handful of fresh basil leaves, chives, or other herbs
• salt and pepper to taste
• olive oil for drizzling

INSTRUCTIONS

1. Cover the cashews with water in a bowl and soak for 2 hours or so.
2. Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.
3. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.
4. Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

Read more our recipe : Chicken, Bacon, Avocado Ranch Lettuce Wraps

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