'Cloud 7' sweet potato spaghetti

For 2 servings
  • 1 small onion
  • 1 Garlic clove
  • 100 g Baby leaf spinach
  • 2–3 stem (s) oregano
  • 75 g Cashew nuts
  • 1 EL Oil
  • 1–2 TL Sugar
  • 1–2 EL white wine vinegar
  • 50 ml orange juice
  • 2–3 TL Cashew butter (you can find out how to do this in the preparation)
  • 175 ml soy drink
  • 175 g soy cream (e.g. B. Soy Cuisine)
  • Salt
  • Pepper
  • 500 g Sweet potatoes
45 minutes
very easy
Peel the onion and dice it finely. Peel and finely chop the garlic. Clean, wash and shake the spinach very well. Wash oregano, shake dry, pluck the leaves and finely chop. Roughly chop the nuts.
Heat the oil in a saucepan. Briefly sauté the onion and garlic. Sprinkle with sugar. Deglaze with vinegar and orange juice.
For the cashew butter, cover 125 g of unsalted cashew nuts in a bowl completely with cold water and let soak for 2-3 hours. Pour into a sieve, rinse and drain very well. Put the nuts, approx. 200 ml cold water, 1⁄2 teaspoon salt and a pinch of sugar in a universal chopper and let it run until it has a creamy consistency.
Season again with sugar and salt. Alternative: Put everything in a tall mixing bowl and puree with a hand blender until creamy.
Stir in cashew butter. Pour in the soy drink and cream. Fold in oregano and spinach. Bring everything to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Take off the stove.
For the spaghetti, peel and wash the sweet potatoes and cut into fine strips with a spiral cutter. Cook sweet potato spaghetti in 1–2 liters of boiling salted water for 3–4 minutes. Pour into a sieve, rinse in cold water and drain.
Heat the sauce again. Serve the sweet potato spaghetti with the spinach and cashew sauce and sprinkle with chopped nuts.
1 portion approx:
  • 780 kcal


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