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