Beet Noodles with Cashew Lemon Cream Sauce

I thought I was obsessed with sweet potato and butternut squash noodles, but I think I just discovered my newest obsession…. BEET noodles! I honestly can’t believe how yummy and satisfying they are! Pair them with this Cashew Lemon Cream Sauce and wow, it’s like pegan (paleo and vegan) heaven! Plus, beets are great for the liver!

Note on Spiralizing Beets

Some stores will carry pre-spiralized beet noodles, which are great in a pinch. However, if you can’t find the pre-made ones and you have a spiralizer at home (highly suggest purchasing one if you don’t), all you have to do is buy some loose beet roots (preferably larger ones), skin them with a vegetable peeler, and spiralize them raw. I haven’t tried spiralizing them after they’ve been cooked, I just spiralized them raw the first time and it was really easy. But feel free to do it however you prefer 🙂

Now check out the recipe below and go cook yourself up a nice big bowl of some colorful, fun, and healthy pasta!

The Recipe

Beet Noodles with Cashew Lemon Cream Sauce

Save Print

Beet noodles = best way to eat beets EVER. Combine them with a vegan lemon cream sauce and you get the most amazing plant-based meal on the planet!

Author: Kaylee

Recipe type: Lunch/Dinner, Vegetables

Ingredients

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
¾ cup So Delicious Culinary Coconut Milk (full-fat)
½ cup raw cashews, soaked for at least 4 hours
¼ cup fresh lemon juice
3 tablespoons regular coconut or almond milk
1-2 tablespoons water (to thin out sauce to desired thickness)
½-1 tablespoon fresh lemon zest
1 teaspoon ground cumin
½ teaspoon sea salt

Instructions

First, preheat the oven to 350˚ (F)
Next, place the beet noodles on a baking tray and roast them for about 15 minutes or until they have reached your desired tenderness.*
Then, heat a large skillet over medium-high heat with a drizzle of avocado oil.
Add the chopped onions and minced garlic to the hot pan, sautéing until the onions are tender and translucent.
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.
Next, 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.
Then, allow the sauce to heat through. If the sauce starts to thicken too much, add a tablespoon or two of water.
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.
Finally, 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 🙂
Garnish with fresh lemon zest and parsley.
Enjoy!