Sweet Potato Noodles with Sage Cashew Cream Sauce - The Foodie Dietitian
A comforting, creamy and hearty plant-based meal, these sweet potato noodles with sage cashew cream sauce taste too good to be good for you (but they're great for you!)
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Ingredients
- 1 small stalk Brussels sprouts (about 3 cups), cut in half
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon, divided
- 1 large sweet potato, peeled and ends cut off (about 4 1/2 cups noodles)
- 1 small yellow onion, diced (about 1/2 cup diced)
- 1 tablespoon hazelnuts
- 1 cup cashews soaked in 3 cups water for at least 2 hours, drained
- 1 small shallot (about 1 tablespoon minced)
- 2 garlic cloves (about 1 tablespoon minced)
- 3 tablespoons olive oil
- 1/2 cup unflavored almond milk
- 1 1/2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
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