Sweet potato noodles with creamy cashew sauce
This dish features sweet potato noodles tossed with a creamy cashew sauce, fresh spinach, and basil, creating a nutritious and satisfying meal. The rich flavor of the sauce complements the earthy sweetness of the noodles, making it a perfect vegan and gluten-free option.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup cashew3/4 cup water
1/2 tsp salt
1 garlic clove
1 tbsp olive oil
4 sweet potatos
2 cups spinach
2 cups basil leaves
1 dash salt
1 dash black pepper
Sweet potato noodles with creamy cashew sauce is a delectable and nutritious dish that's perfect for a healthy lunch or dinner. This recipe combines earthy sweet potato noodles with a rich, creamy cashew sauce, fresh spinach, and aromatic basil leaves. It's not only vegan and gluten-free but also packed with vitamins and minerals, making it a guilt-free indulgence.
Instructions:
- To start, soak the cashews in water for at least 2 hours to soften them. If you’re short on time, you can soak them in hot water for 30 minutes.
- After soaking, drain and rinse the cashews.
- In a blender, combine the soaked cashews, 3/4 cup water, 1/2 tsp salt, and the peeled garlic clove.
- Blend until you achieve a smooth and creamy consistency. Set aside.
- Peel the sweet potatoes and spiralize them into noodle shapes. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline slicer to create thin strips resembling noodles.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the spiralized sweet potato noodles to the skillet and sauté for about 5-7 minutes, or until they are tender yet slightly firm (al dente).
- Season with a dash of salt and a dash of black pepper. Toss to mix well.
- Add the fresh spinach and basil leaves to the skillet with the sweet potato noodles.
- Pour the creamy cashew sauce over the noodles and greens.
- Gently toss everything together to ensure the sauce coats the noodles and greens evenly. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
- Adjust the seasoning with additional salt and pepper according to taste.
- Serve immediately, garnishing with extra basil leaves or a sprinkle of nutritional yeast, if desired.
Cooking sweet potato noodles with creamy cashew sauce is a delightful experience that results in a delicious and healthful meal. This recipe is simple yet flavorful, making it a great addition to your cooking repertoire. Whether you're catering to dietary restrictions or just looking for a new dish to try, this recipe won't disappoint!
Sweet potato noodles with creamy cashew sauce FAQ:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to restore creaminess.
This recipe is naturally gluten-free as it only uses sweet potatoes, cashews, and vegetables. Just ensure any additional seasoning or garnishes are also gluten-free.
Yes, you can substitute cashews with other nuts like macadamias or use silken tofu for a nut-free option. Adjust the amounts of water and salt as necessary for consistency.
The sweet potato noodles should be sautéed for about 5-7 minutes. They should be tender yet retain a slight crunch (al dente).
While the sweet potato noodles can be prepared in advance, it’s best to combine them with the sauce and greens shortly before serving to avoid sogginess.
Cooking Tips:
- To make the cashew sauce extra smooth, soak the cashews in water for at least 4 hours or overnight before blending.
- Use a spiralizer to create perfect sweet potato noodles. If you don't have one, you can use a julienne peeler or a regular peeler to create long strips.
- For added flavor, you can toast the garlic clove before blending it into the sauce.
- Don't overcook the sweet potato noodles; cook them just until tender to avoid mushy noodles.
- Feel free to add other vegetables like bell peppers or mushrooms for extra texture and flavor.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 8g
Carbohydrates 40g
Fiber 5g
Sugar 7g
Fat 20g
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