Sweet Potato Noodles with Cashew Sauce

Ingredients

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Water

  Plain, clean water

  ¾ cup or 178g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Spinach

  Raw

  2 cup or 60g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
2. Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
3. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
4. Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.

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