Sweet Potato Noodles with Sriracha Cilantro Cashew 'Cream' Sauce
Prep Time: 4hrs10mins
Cook Time: 10mins
Total Time: 20mins
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!
Sriracha Cilantro Cashew Cream
1 ½ cupsraw cashews, soaked in water for at least 4 hours
¼ cupcilantro, packed
1tablespoonnutritional yeast, or substitute Parmesan cheese, for a non-vegan meal
1tablespoonrice vinegar, or sub apple cider vinegar
1tablespoonsoy sauce, gluten-free if needed
Sea salt, to taste
Sweet Potato Noodles
4mediumsweet potatoes, about 2 lb total spiralized into noodles (this is the spiralizer we have)
Toasted cashews and cilantro, to serve
Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth.
1 ½ cups raw cashews, ¼ cup cilantro, 1 tablespoon nutritional yeast, 1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, Sea salt
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.
2 teaspoons olive oil, 2 cups cherry tomatoes
Add the sweet potato noodles a ½ cup of water, and cover the pan. Continue to cook, stirring a couple of times, for 5 minutes. Once the sweet potato noodles are nearly cooked, add spinach the to the pan and let it wilt. If there is any water in the pan, drain it off.
4 medium sweet potatoes, 8 ounces spinach leaves
Stir the cream sauce through the noodles and top with some toasted cashews and cilantro.