Sweet Potato Noodles with Spinach and creamy Cashew sauce which tastes like an incredibly delicious vegan Alfredo Sauce - This 15-minute recipe is very easy to make, gluten-free, dairy-free and perfect if you want a healthy pasta dish!
fresh basil, parsley, scallionsor other herbs of choice
Cover the cashews with water and soak for 3 hours at least (or better overnight). (Alternatively, cook them for 15 minutes for a quicker version).
Drain and rinse the soaked cashews, then place them in a blender. Add all the remaining ingredients for the sauce and blend until very smooth and creamy, scraping down sides as needed. (Add more non-dairy milk or water if you prefer a thinner sauce.)
Sweet Potato Noodles
Peel the sweet potatoes and spiralize them using a spiralizer.
Heat the oil in a large skillet. Add the sweet potato noodles and sauté until tender, about 5 minutes, gently tossing occasionally.
Add the spinach and the cashew sauce, tossing to combine. Add more water if needed and season with salt and pepper to taste. Top with fresh herbs or other toppings you like (*read my blogpost for suggestions).
The preparation time does not include the soaking time of the cashews.
Please read my blog post for further information about this recipe.
Nutrition is calculated automatically and should be used as estimate.