Description
This Creamy Spinach Sweet Potato Noodles with Cashew Sauce is a vibrant, nutritious dish featuring spiralized sweet potatoes tossed in a smooth, rich cashew-based sauce, brightened with fresh herbs and tender spinach. Ready in just 25 minutes, this gluten-free and vegetarian recipe combines the natural sweetness of sweet potatoes with the creamy texture of cashew sauce for a satisfying and flavorful meal.
Ingredients
Cashew Sauce
- 1 cup cashews
- 3/4 cup water (plus more for soaking)
- 1/2 teaspoon salt
- 1 clove garlic
Main Ingredients
- 1 tablespoon oil
- 4 large sweet potatoes, spiralized
- 2 cups baby spinach
- A handful of fresh basil leaves, chives, or other herbs
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Soak Cashews: Cover the cashews with water in a bowl and soak for about 2 hours to soften, which helps achieve a creamy texture when blended.
- Prepare Cashew Sauce: Drain and rinse the soaked cashews thoroughly. Place them in a food processor or blender, add 3/4 cup fresh water, 1/2 teaspoon salt, and 1 clove garlic, then puree until very smooth, creating a creamy sauce.
- Cook Sweet Potato Noodles: Heat 1 tablespoon oil in a large skillet over high heat. Add the spiralized sweet potatoes and toss for 6 to 7 minutes with tongs until they become tender but still have a slight crispness.
- Wilt Spinach: Remove the skillet from heat and immediately add the baby spinach. Toss gently as the residual heat wilts the spinach quickly.
- Combine and Season: Add half of the fresh herbs and half of the cashew sauce to the skillet, tossing everything together to evenly coat the noodles and spinach. If the mixture feels too sticky, add a little water to loosen it. Season generously with salt and pepper to taste.
- Finish and Serve: Drizzle the dish with olive oil and top with the remaining fresh herbs for a fragrant, colorful finish. Serve immediately while warm.
Notes
- Soaking the cashews for at least 2 hours (or overnight) ensures a smoother sauce texture.
- Use a spiralizer to create sweet potato noodles for even cooking and great texture.
- You can substitute baby spinach with kale or chard for a different leafy green variation.
- If the cashew sauce is too thick, add more water to reach desired consistency.
- This recipe is naturally gluten free and vegetarian, perfect for a healthy meal.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the sweet potato noodles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
