1 c raw cashews
1 whole head garlic, to roast
2 cloves garlic
4-5 T nutritional yeast
1/2 t sea salt
2 t arrowroot starch
1 1/2 -2 c unsweetened almond milk
pinch red pepper flakes (optional)
3-4 sweet potatoes, peeled and spiraled
1-2 T coconut oil
vegan parmesan cheese
Soak cashews in hot water for 1 hour. Drain and set aside.
Preheat oven to 400. Slice off top of head of garlic.
Place in parchment paper, then in foil, drizzle with oil and close up.
Bake 45 minutes-1 hour, then let cool.
Blend cashews and roasted garlic on high. (To extract garlic, squeeze for the base upwards.)
Add raw garlic, nutritional yeast, salt, arrowroot and almond milk.
Blend on high til creamy and smooth.
Add spices to taste.
If needed, thin out sauce by adding a bit more milk.
Transfer to a large pan and heat over medium-low til bubbling.
Whisk to thicken and reduce heat.
Heat skillet over medium heat. Add oil and noodles.
Stir til tender.
Add noodles to sauce and gently toss.
Serve with garnishes.