\"Cloud 7\" sweet potato spaghetti
very easy
45 mins
45 mins
Ingredients
- 1 small onion
- 1 Garlic clove
- 100 g Baby leaf spinach
- 2-3 stem(s) Oregano
- 75 g Cashew nuts
- 1 TABLESPOON Oil
- 1-2 TEASPOONS Sugar
- 1-2 TABLESPOONS White wine vinegar
- 50 ml Orange juice
- 2-3 TEASPOONS Cashewmus (You can find out how to do this in the preparation)
- 175 ml Soy drink
- 175 g Soya cream (e.g. Soya Cuisine)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Sweet potatoes
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash the spinach and shake it dry very well. Oregano wash, shake dry, pluck off leaves and chop finely. Chop nuts coarsely.
- 2
Heat the oil in a pot. Briefly sauté the onion and garlic in it. Sprinkle with sugar. Deglaze with vinegar and orange juice.
- 3
For the cashewmus 125 g unsalted cashew nuts in a bowl completely covered with cold water and left to soak for 2-3 hours. Pour into a sieve, rinse and drain very well. Put nuts, approx. 200 ml cold water, 1⁄2 TL salt and 1 pinch of sugar into a universal chopper and let it run until a creamy consistency is obtained.
- 4
Season again with sugar and salt. Alternative: Put everything into a high mixing bowl and puree it with a hand blender until creamy.
- 5
Stir in the cashewmus. Add the soy drink and soy cream. Fold in oregano and spinach. Bring everything to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Remove from heat.
- 6
For the spaghetti, peel and wash the sweet potatoes and cut them into fine strips with a spiral slicer. Cook sweet potato spaghetti in 1-2 l boiling salted water for 3-4 minutes. Pour into a sieve, quench cold and drain.
- 7
Heat the sauce again. Arrange sweet potato spaghetti with spinach-cashew sauce and sprinkle with chopped nuts.
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