Sweet Potato Noodles With Cashew Tahini Sauce

"sweetpotato spaghetti with a creamy Cashew-Tahini sauce, spinach and fresh parsley. I wanted to try out my new spiral cutter, so I had the idea to spiralize some sweetpotatoes ? anyone of you already tried this, too? ... and what's your favorite veggie to spiralize? The recipe from the cashew-Tahini sauce is from lovely Ela @elavegan btw ? thanks love! It was very delish "
-- @biancazapatka

Recipe Intro From biancazapatka

This recipe is featured in our Vegan Weekly Meal Planner here!

Serves 4


For the noodles

4 sweet potatoes, peeled and spiralized

2 tbsp oil

1 ½ cups fresh spinach

2 tbsp fresh parsley, chopped

For the sauce

1 cup cashew nuts, sokaed for at least 2 hours

2 tbsp tahini

1 cup plant based milk

2 garlic cloves, minced

2 tbsp nutritional yeast

1 tsp salt


a splash of lemon juice




Drain and rinse soaked cashews. Add cashews and all other ingredients for the sauce to a blender and blend until smooth and creamy. Add more milk or water, if you prefer a thinner sauce.

Meanwhile, heat up oil in a large skillet and add sweet potato noodles. Cover and let steam. Add a bit of water if necessary and gently toss occasionally until, "al dente".

Heat up the cashew sauce in another skillet, then fold in sweet potato noodles and spinach. Stir gently to combine and wilt the spinach. Season to taste and garnish with fresh parsley.