We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    1
  • Save
    0
  • WhatsApp
  • Print
    3

Sweet Potato Noodles with Cashew Cream

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use cilantro instead of parsley.

Use any kind of edible mushrooms you like.

If you want, you can add the juice of half a lemon to the cashew cream.

Directions

  • 1 Put the cashews into a bowl with water for at least four hours.
  • 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.
  • 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.
  • 4 In the meantime, heat the olive oil in a pan. Add the garlic and sauté without letting it turn brown.
  • 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.
  • 6 Add some cashew cream so it gets hot.
  • 7 Add the sweet potato noodles after steaming them.
  • 8 Serve immediately.

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.

Rate and Comment

Morena Cuadra Morena Cuadra
October 3, 2016

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.