I love this recipe for 3 reasons:
- First and foremost, it’s so good!
- It’s easy!
- There are so many options so you can make this to your perfect liking…
What you need:
Beet noodles (16 ounces) (if you have a spiralizer, you can make these yourself, if you don’t have a spiralizer, or don’t want pink stained hands for a day, you can purchase these at your local market already done for you.) , 1 1/2 Cups of cashews (soaked in water, completely covered, for 2 hours, drained and rinsed- if you have a high speed blender, like a Vitamix, you DO NOT need to soak), 5 cloves of garlic (that’s right, 5) 1 1/2 TBSP nooch (nutritional yeast), 1 1/2 TBSP lemon juice, 1/2-1 TSP Salt (I prefer Himalayan pink salt, but if you don’t have it you can use any salt here), a couple of grinds of fresh pepper, 3/4 Cup water, 1 TBSP Olive Oil
Here’s the plan:
Blend the cashews, garlic, nooch, lemon juice, salt, pepper and water in your blender. Blend until completely pureed and homogeneous. It should be a thicker consistency, but pourable, similar to an alfredo sauce.
Grease a saute pan with the olive oil. Heat on medium. Toss beet noodles in pan to heat for about 5-7 minutes. (I used tongs to toss the noodles to heat them thoroughly)
Once warmed, move noodles to a bowl, and transfer cashew cream sauce from blender into pan to heat.
Dole out a serving of beet noodles on a plate or bowl and drizzle with as much or little cashew cream sauce as you would like. (Full disclosure, I smothered my noodles in much more sauce after above picture was taken…it’s so good!)
- Use zucchini or sweet potato noodles if you’re not a big beet fan!
- Serve raw without heating for more of a crunch from your noodles
- Add other veggies, such as halved grape tomatoes