Sweet potato noodles with cashew cream sauce

Garlic Cream Sauce

• 1 cup raw cashews
• 1/2 cup room temp (or cool) water
• 1/4 cup unsweetened almond milk (or your preferred milk)
• 1 garlic clove
• 1 tablespoon nutritional yeast

Noodles

• 3 sweet potatoes
• 
  
• Directions

1. Place the cashews in a medium sized bowl and fill with boiling hot water to cover completely
2. Let the cashews soak for 10 minutes to soften
3. In a food processor, add the soaked cashews (strained), room temperature water, almond milk, garlic and nutritional yeast and pulse until creamy and well combined
4. Begin spiralizing sweet potatoes by cutting off the ends, peeling the potato then use your spiralizer (or your preferred kitchen tool) to spiralize into noodles
5. Preheat the oven to 400 degree. Drizzle the noodles with olive oil, salt and pepper. Pop them in the oven for 10 mins, stir once and pop them in again for about 5 mins until sweet potato noodles are cooked fully, remove from heat and mix in desired amount of creamy garlic sauce
6. Enjoy immediately.
7. I ate mine for dinner with a side of edamame for extra protein! Yummy!
8.