6 servings Prep time: 30 minutes Cook Time: 20 minutes
1 1/2 c sweet potato or butternut squash, peeled and cubed
1/2 onion, chopped
1/4 c water reserved from cooking the sweet potato of butternut squash
1/4 cup raw cashews
1 Tbs lemon juice
1 tsp pink Himalayan salt
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp paprika
1/8 tsp tumeric
1/8 tsp nutmeg
- Add sweet potato (or butternut squash) and onions to a pot and cover with water. Bring to a boil and simmer until soft.
- Meanwhile, cook macaroni noddles. Drain. and set aside.
- When sweet potato (or butternut squash) and onions are soft, add them to a blender with cashews, lemon juice, and spices. Blend completely. Us reserve liquid to help the process.
- Mix the sauce and the noodles making sure that the noodles are completely covered with the sauce.