Vegetable noodles with cashew avocado sauce

Ingredients for 3 servings:

• 3 zucchinis
• 2 sweet potatoes, long and narrow
• 2 carrots
• 2 shallots
• Tomato(s), dried
• some chives
• some basil
• e.g. chili flakes
• 4 tbsp cashew butter
• 1 avocado(s)
• 1 clove(s) garlic
• 1 lemon(s), juice
• 4 tbsp olive oil
• tbsp water
• Sea salt and pepper from the mill
• some cashews
• some cress for garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegan, healthy, quick and easy

A non-stick wok, which requires no oil, is recommended for this dish, and you’ll also need a spiralizer. Use a spiralizer to noodle the zucchini, sweet potatoes, and carrots. For the sauce, puree the cashew butter with the avocado flesh, garlic, lemon juice, and olive oil. Season with salt and pepper. Finely chop the shallots, finely slice the tomatoes and basil, and finely chop the chives. Roast the cashews in a pan without any oil. Sauté the shallots in the wok and add the tomatoes. Add the vegetable noodles and stir well. Fry over medium heat until the noodles begin to collapse. Then add the cashew-avocado sauce, mix everything well, and bring to a boil briefly. The noodles should still be slightly firm to the bite. Stir in the basil and chives. Season with chili, salt, and pepper. Serve on plates and garnish with cashews and cress.