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Sweet Potato Noodles with Cashew Cream

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Morena Cuadra
Updated Jul 10, 2017
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I love making sweet potato noodles because sweet potatoes are a wonderful ingredient, and I can enjoy this delicious vegan lunch. You won’t really miss the cream or cheese, but if you like them, don’t be afraid to add them in too! My daughter says I should prepare this lunch often because it helps me stay young. I cut the sweet potatoes with a mandolin slicer, but you can also use a potato peeler. You might not get the beautiful slices, but they’ll be perfect.

Sweet Potato Noodles with Cashew Cream

  • Prep Time 4 hr 0 min
  • Total 4 hr 20 min
  • Servings 2
  • Ingredients 8
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Ingredients

  • 1/2 cup cashews. It’s better if they’re raw, but you can also use them toasted
  • Salt and pepper
  • 1 tablespoon apple cider vinegar
  • 2 large sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 8 ounces sliced mushrooms
  • 2 tablespoons chopped parsley

Instructions

  • Step 
    1
    Put the cashews into a bowl with water for at least four hours.
  • Step 
    2
    Drain the cashews and put them in a blender with salt, pepper, apple vinegar and a cup of water. Blend until you get a slightly thick cream. If you need more water, add it slowly. Save it.
  • Step 
    3
    Cut the sweet potatoes into thin fettuccine-like noodles using the mandolin. Steam them for 2-3 minutes. They need to be soft but firm. Be careful so they don’t break apart.
  • Step 
    4
    In the meantime, heat the olive oil in a pan. Add the garlic and sauté without letting it turn brown.
  • Step 
    5
    Add the mushrooms and let them cook until they start changing color. Then, add the salt and pepper and stir. Lastly, add the parsley.
  • Step 
    6
    Add some cashew cream so it gets hot.
  • Step 
    7
    Add the sweet potato noodles after steaming them.
  • Step 
    8
    Serve immediately.

Nutrition

No nutrition information available for this recipe

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