Sweet Potato Noodles with Creamy Cashew Sauce

Made with spiralized sweet potato noodles and a creamy cashew sauce, this delicious pasta is indulgent nutrition.


  • For the Roasted Pecans:
  • 1 cup pecans, raw
  • 1/2 tsp. sea salt
  • 1/4 tsp. cumin
  • 1/4 tsp. garlic powder
  • 2 tbsp. pure maple syrup
  • For the Cashew Sauce:
  • 1 cup raw cashews
  • 2 cups water, boiling
  • 3/4 cup unsweetened almond milk
  • 1 clove garlic, peeled
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • For the Sweet Potato Noodles:
  • 1 tbsp. olive oil
  • 2 large sweet potatoes, peeled
  • 2 cups baby spinach
  • 5 fresh basil leaves


  1. Pour boiling water over the cashews in a large bowl and allow to soak for 1 hour.
  2. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  3. Add the pecans, sea salt, cumin, maple syrup, garlic powder to a medium mixing bowl and toss to combine.
  4. Lay out the coated pecans over a rimmed baking sheet.
  5. Place in oven for 10-12 minutes, or until maple syrup has crystallized, tossing halfway through. Remove from heat and allow to cool.
  6. Place the soaked cashews into the bowl of a food processor, followed by the almond milk, sea salt, and garlic. Puree until very smooth.
  7. Heat the olive oil in a large skillet over medium-high heat.
  8. Spiralize the sweet potatoes.
  9. Add the spiralized sweet potatoes to the hot oil and toss for 6-7 minutes, until mostly tender.
  10. Add in the spinach, tossing until it wilts.
  11. Add the basil and sauce to the pan and toss to coat.
  12. Drizzle with olive oil, and top with the roasted pecans.