Swoodles + Turkey Cashew Cream Sauce

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It's a cashew cream craze over here! When colder weather hits, I'm always searching for something rich + comforting. These Swoodles + Turkey Cashew Cream Sauce have the same base as my Cashew Cream Pumpkin Mac + Cheese [cashews + almond milk], so you could technically make both at once and be set with a weeks worth of comforting, healthy fat filled, meals!

In just 1/4 cup of cashews you'll find about 7g of monounsaturated fats [the good guys!] that help reduce bad cholesterol and regulate blood sugar. That same portion also provides a good source of iron, copper, magnesium, manganese, phosphorus, vitamin K and 5g protein!

You may have figured they were a pretty healthy dose of good fats and protein, but what about how they come to be on our plates, in our snack mix, or added to our favorite baked goods? Take a peak at this bizarre piece of mother nature - cashews are grown attached to a fruit that looks like a cross between an apple/pear/tomato. I don't think I'll ever be able to get this image out of my head when preparing these swoodles or chowing down on my trail mix.

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So, if you decide to go through with making these Swoodles + Turkey Cashew Cream Sauce, even after seeing how cashews are grown, I HIGHLY recommend adding Cholula Hot Sauce where it calls for some heat in this recipe. Of course any hot sauce will do, but it's an all time favorite.

Swoodles + turkey Cashew Cream sauce

INGREDIENTS

  • 1 cup cashews

  • 3/4 cup unsweetened almond milk

  • 1/4 cup hot sauce [I love cholula!]

  • 3 large sweet potatoes, spiralized

  • 1 tbsp. olive oil, divided

  • 1 lbs. ground turkey

  • 1 sweet onion, diced

  • 3 large handfuls spinach

  • S+P, to taste

INSTRUCTIONS

  1. Cover cashews with water and soak for at least 2 hours.

  2. Rinse cashews and place in a blender with almond milk and hot sauce. Blend until smooth.

  3. In a large pan, heat 1 ½ tsp. olive oil on medium high heat. Toss swoodles [sweet potato noodles!] for approximately 10 minutes or until noodles start to "loosen".

  4. While the swoodles are cooking, in another large pan, heat the remainder of the olive oil on medium high heat and add onion. Cook until translucent. Add ground turkey and stir occasionally until browned.

  5. Add cashew cream sauce to the onion/turkey mixture. Toss in spinach until wilted. Mix in the swoodles and enjoy!

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Main Dishes, Dinner, Lunch, SaucesLara Harrishot sauce, sauce, spiralized, cashews, sweet potatoesComment