Baked sweet potato spaghetti in a green cashew sauce (gluten free, vegan)



  • 650g spiralized sweet potato
  • 170g onion cut in half slices
  • 250g cut in quarters + 250g champignons cut in slices
  • 150g cashews
  • 400g filtered water
  • 3 big garlic cloves
  • a big bunch of parsley (about 25g)
  • 2 tsp oregano
  • 1 tsp iodine free salt
  • 1/3 tsp black pepper
  • a pinch of dried chilli pepper flakes
  • 40g nutritional yeast


  1. Preheat oven to 160°C with double heater mode and circulation.
  2. Peel and spiralize sweet potatoes, cut onion in two halfs and then cut thin slices. Plca them in a glass baking dish.
  3. Clean and cut 250g champignons in slices and fry in a pan until tender (use a very small amount of coconut oil – half a teaspoon). Another 250g cut in quarters and add to a baking dish with potatoes and onion.
  4. Put cashews, water, garlic, parsley, salt, pepper, chilli and nutritional yeast and blend until obtain smooth and green sauce.
  5. Pour sauce into a dish with vegetables and mix with hands.
  6. Put in an oven and bake about 30 minutes when sweet potato starts to tender.
  7. Serve warm with fried sliced champignons and garnished with chopped parsley.

Enjoy Your meal!


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