This is One of those dishes that makes you fall head over heels in love with food again! I love being more or less vegan, I have never felt better and truly find fresh healthy food to be insanely delicious. I also personally tend to lean toward raw as much as I can as well. Think gluten free wraps, salads, lots of veggies and so on. I’m not a fan of processed foods either. I ask myself, “could I make this in my kitchen?” If the answer is no then I try to avoid it so fake cheeses and the sort are out for me. Sometimes I just get a hankering for some down home comfort food though. So while I was looking forward to working on this recipe for the blog I had no idea how much it was going to open up my vegan world by bringing its comfort food charms to my mouth.

Besides soaking the cashes (be sure to do that in advance) this recipe is also crazy easy. Bonus! If you have not yet entered the world of spiralizing veggies - be for warned- its addicting!

Here is the basic recipe- you can always add any type of veggies or even meats, seafood etc if that’s your thing. I could see adding peas, perhaps spinach or kale. Maybe even something cold and fresh like diced tomatoes or cold cooked peas. Also the recipe makes more sauce then you need so plan to freeze half of it for next time or use it with other veggies. Anyway, let’s just start at the beginning shall we!

Ingredients

1 ½ cups cashews

2-3 table spoons coconut oil

1 small onion diced (I used a shallot- yumms)

2 small cloves garlic

1 cup water

4 medium sized sweet potatoes

Steps

1.      Advance Prep! Soak about 1 ½ cups of cashews in water for 2 hours or more (I soaked minefor several hours, drained them and left them in a container in the fridge overnight).

2.      Caramelize onions incast iron skillet with about 2 to 3 tablespoons of coconut oil

3.      Sweet potatoes: Make sweet potato noodles with your spiralizer and add to the onion skillet to soften and slightly brown the sweet potato noodles.

4.      In a blender mix the cashews, 2 cloves of fresh garlic and a dash of sea salt, add a little water at a time until you reach the desired consistency for your cream sauce.

5.      Plate it up! You can sprinkle yur desired herbs and seasonings onto the potaote noodles and onions before topping with the cream sauce. I used A local herb mix called max’s degrees pecan wood smoked garlic pepper.

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