• Sweet potato noodles in cheesy cashew sauce (Desiree Nielsen)Source: Desiree Nielsen

Want to experience how flavourful and satisfying vegan and gluten-free friendly food can be? Try this colourful concoction. Start soaking the cashews the day before, then you can whip the dish up in under 15 minutes.  






Skill level

Average: 3.8 (38 votes)


  • 1 ¼ cup cashews
  • sweet potatoes
  • 300 ml water
  • cloves garlic, roasted
  • 2 tbsp parmesan
  • olive oil, for frying
  • 1 tbsp fresh basil, torn, for topping

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soak cashews for at least 8 hours or overnight if possible.

1. Soak cashews in water to soften.

2. Using a spiralizer, form sweet potatoes into noodles.

3. Add drained and rinsed cashews to a blender. Add water, roasted garlic and parmesan, and blend until smooth.

4. Heat olive oil in a frying pan. Add sweet potato noodles and toss to coat in olive oil. Cook until crisp, but not crunchy.

5. Add cashew sauce to pan and stir to coat.

6. Transfer to a plate, and top with torn fresh basil.