Sweet Potato Noodles with Sriracha Cilantro Cashew 'Cream' Sauce | a delicious vegan + paleo dinner that takes less than 30 minutes to make |

Sweet Potato Noodles with Sriracha Cilantro Cashew ‘Cream’ Sauce

  • Author: Kristen Stevens
  • Prep Time: 4 hours 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


These Sweet Potato Noodles are covered in a cashew-based cream sauce and make a quick, easy, and delicious vegan meal. It’s the perfect, healthy weeknight dinner. 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 (gluten-free, if needed)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro.