For the Noodles:
1 package of Veggie Noodle Co. Beet Spirals or about 1-2 large beets, spiralized
For the Cashew Lemon Cream Sauce:
1 medium onion, chopped
1 garlic clove, minced
A drizzle of avocado oil
3/4 cup full-fat canned coconut milk
1/2 cup raw cashews, soaked for at least 4 hours
1/4 cup fresh lemon juice
3 tablespoons regular coconut or almond milk
1-2 tablespoons water (to thin out sauce to desired thickness)
1/2-1 tablespoon fresh lemon zest
1 teaspoon ground cumin
1/2 teaspoon sea salt
1. Preheat the oven to 350˚ (F)
2. Place the beet noodles on a baking tray and roast them for about 15 minutes or until they have reached your desired tenderness.
TIP: Roast the noodles while you make the sauce
3. Heat a large skillet over medium-high heat with a drizzle of avocado oil.
4. Add the chopped onions and minced garlic to the hot pan, sautéing until the onions are tender and translucent.
5. Meanwhile, place the full-fat coconut milk, raw cashews, lemon juice, regular almond/coconut milk, lemon zest, cumin, and sea salt in a high-powered blend and blend on high until smooth and creamy.
6. Once the onions are tender and translucent, add the cashew mixture from the blender to the pan with the onions and garlic, stirring to combine.
7. Allow the sauce to heat through. If the sauce starts to thicken too much, add a tablespoon or two of water.
8. Alternatively, if you would like a smooth sauce, add the cooked onions and garlic to the blender with the cashew sauce and blend until the mixture is smooth and creamy. Then, pour the smooth sauce into a saucepan over the stove and allow it to heat through.
9. Pour the sauce over your favorite noodles (I usually end up having extra sauce). Sometimes I also like to wilt some arugula over the stove and mix that in with my noodles to get some extra greens :)
10. Garnish with fresh lemon zest and parsley.
11. Enjoy!