Garlic Cream Sauce Sweet Potato Noodles (whole30)

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Yields 3


    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


    • 3 sweet potatoes
    • 1 package of Organic Girl Super Spinach


    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. In a large pan add 1 tablespoon of avocado oil and turn on medium-high heat
    6. Add the sweet potatoes and begin cooking
    7. We like them soft so I let them cook for about 7 minutes then added the spinach mixture
    8. Once spinach and sweet potato noodles are cooked fully, remove from heat and mix in desired amount of creamy garlic sauce
    9. Enjoy immediately
    10. *This space will stay good for 5-7 days in fridge or you can freeze for longer. Noodles also will stay good in fridge for 5-7 days!


    © 2017 rachLmansfield. All rights reserved.