Who knew you could eat sweet potatoes raw? They’re delicious, and you can make sweet potato noodles just like zucchini noodles- the snoodle is born. I created this sage “cream” sauce to put over sweet potato noodles during my CNE course, and it can be served raw, or you can steam the snoodles and heat up the sauce. Even better? Top it with some Maple Bacon Tempeh.
4 medium sweet potatoes, peeled
1 cup raw cashews, soaked in water for 3-6 hours
½ cup water
1 tsp fresh lemon juice
½ tsp raw apple cider vinegar
½ tsp sea salt
1 large clove garlic
2 Tbs olive oil
1 Tbs nutritional yeast
1 Tbs fresh chopped sage (plus whole leaves for garnish)
Pinch of nutmeg
1. Using a vegetable spiralizer, turn the sweet potatoes into noodles. If you don’t have a spiralizer, you can slice the sweet potatoes into long thin strips.
2. Rinse the cashews well and discard soaking water. Place cashews and remaining ingredients into a high speed blender and blend until smooth. More water can be added for a thinner consistency.
3. Top the noodles with the sauce, garnish with sage leaves and serve!
I like to lightly steam the sweet potato noodles on the stove top and warm the sauce before serving, but you can eat it raw, too!