1/4 cup unsweetened almond milk (or your preferred milk)
1 garlic clove
1 tablespoon nutritional yeast
Noodles:
3 sweet potatoes
1 package of Organic Girl Super Spinach
Instructions
Place the cashews in a medium sized bowl and fill with boiling hot water to cover completely
Let the cashews soak for 10 minutes to soften
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
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
In a large pan add 1 tablespoon of avocado oil and turn on medium-high heat
Add the sweet potatoes and begin cooking
We like them soft so I let them cook for about 7 minutes then added the spinach mixture
Once spinach and sweet potato noodles are cooked fully, remove from heat and mix in desired amount of creamy garlic sauce
Enjoy immediately
*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!