Sweet Potato Noodles with Sriracha Cilantro Cashew ‘Cream’ Sauce
I'd like to introduce you to my latest obsession: sweet potato noodles. Have you had them before? Do you think they're awesome? Do you think they seem wtf weird?
I'm with you on the seeming weird part; sweet potatoes parading themselves around as a bunch of long twirly noodles is weird.
The truth is they're kickass awesome and make the ideal base for healthy and filling Meatless Monday dinners. If you haven't had them before, I think you'll be surprised at how noodle-y and un-sweet potato-y they are.
When I served them to my handsome man, he had a look of utter surprise for the first 5 minutes of dinner. Apparently he was on team WFT Sweet Potatoes Seem Weird. Two servings, and plenty of compliments later, I think it's fairly safe to say he's a convert.
We need to talk about his sauce for a minute. See that pretty, light green cream sauce that my handsome man's daughter (Hi Kaitlin!) helped pour over the noodles? That sauce there is 100% dairy-free, vegan, plant-based deliciousness.
And no, you don't have to be vegan to love this sauce.
It's made from a base of cashews which gives it the consistency of a creamy, dairy-based cream sauce. I've added some Sriracha and cilantro and a couple other ingredients to give it a slightly Asian taste to it. It's also the easiest thing in the world to make; all you have to do is throw the few ingredients into the blender, give it a whirl, and you've made yourself a super healthy, packed full of filling protein, vegan cashew cream sauce. Nicely done!
I have another new obsession: my World Cuisine 4-Blade 5-Cut Spiralizer Pro. My prediction that it would change my life has come true. All I dream about now, all day long, is spiralizing vegetables. It's a tad embarrassing.
Before this incredible machine showed up at my doorstep (thank you, Amazon!) I used a julienne peeler to create healthy veggie noodles. It worked great for zucchini, pretty good for carrots, but not at all for sweet potatoes. I was coveting the long spiral-y noodles I saw around the internet, not the short little stumps I got from my julienne peeler.
Thank you for changing my life, World Cuisine!
If you make these Sweet Potato Noodles make sure to snap a pic and tag @thendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you guys create!Print
These sweet potato noodles are covered in a cashew-based cream sauce and make a quick, easy and delicious vegan meal. You will LOVE it!
- For the Sriracha Cilantro Cashew Cream:
- 1 1/2 cups cashews, soaked in water for at least 4 hours
- 1/4 cup cilantro, packed
- 1 tablespoon nutritional yeast (or substitute Parmesan cheese, for a non-vegan meal)
- 1 tablespoon Sriracha
- 1 tablespoon rice vinegar (or sub apple cider vinegar)
- 1 tablespoon soy sauce
- Sea salt, to taste
- For the Sweet Potato Noodles:
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 4 medium sweet potatoes or yams, about 2 lb. total, spiralized into noodles (this is the spiralizer I have)
- 1 – 8-ounce package of spinach leaves, or about 4 big handfuls
- Toasted cashews and cilantro, for garnish
- Place all the cashew cream sauce ingredients in a blender, along with 1 1/2 cups of water, and blend on high until it is very smooth.
- Heat the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister.
- Add the sweet potato noodles a 1/2 cup of water, and cover the pan. Continue to cook, stirring a couple of times, for 5 minutes. Add the spinach to the pan, cover, and keep the pan on the heat for 1 minute more so the spinach wilts.
- Stir the cream sauce through the noodles and top with some toasted cashews and cilantro.