In the ‘Go Green’ episode of The Urban Vegetarian, host Desiree Nielsen shows us how to add more plants to our plates. For this recipe, Desiree breaks out her favorite kitchen tool – the spiralizer! Making crunchy, sweet potato noodles topped with creamy cashew basil sauce.
1 ¼ cup (300 ml) cashews
1 ¼ cup (300 ml) water
2 sweet potatoes
2 tablespoons (30 ml) parmesan
4 cloves roasted garlic
Olive oil, for frying
1 tablespoon (15 ml) fresh basil, torn, for topping
Soak cashews in water to soften.
Using a spiralizer, form sweet potatoes into noodles.
Add cashews and water to a blender. Add roasted garlic and parmesan. Blend until smooth.
Heat olive oil in a frying pan.
Add sweet potato noodles and toss to coat in olive oil. Cook until crisp, but not crunchy.
Add cashew sauce to pan and stir to coat.
Transfer to a plate, and top with torn fresh basil.