Step 1

Cover the cashews with water and soak for 3 hours at least (or better overnight). (Alternatively, cook them for 15 minutes for a quicker version).

Step 2

Drain and rinse the soaked cashews, then place them in a blender. Add all the remaining ingredients for the sauce and blend until very smooth and creamy, scraping down sides as needed. (Add more non-dairy milk or water if you prefer a thinner sauce.)

Step 3

Peel the sweet potatoes and spiralize them using a spiralizer.

Step 4

Heat the oil in a large skillet. Add the sweet potato noodles and sauté until tender, about 5 minutes, gently tossing occasionally.

Step 5

Add the spinach and the cashew sauce, tossing to combine. Add more water if needed and season with salt and pepper to taste. Top with fresh herbs or other toppings you like (*read my blogpost for suggestions).

Step 6

Enjoy!