Sweet Potato and Mushroom Noodles

Mince 140g of cashews, along with the brewer's yeast and zest and lemon juice. Add cold vegetable milk gradually until thick consistency. Put pepper and salt to taste.

Place the preparation in a sealed glass jar and store refrigerated (may reserve cold 3-5 days).

To make the noodles it will be necessary to spiral the sweet potato. Ideally, you should use a spiralizer, but if not, you can use a toothed peeler, a mandolin or even a knife (the result will not be perfect, but will do).

With a brush remove the dirt from the mushrooms well (but do not wash them in water as they are like a sponge and will no longer have the same result when sautéing them). Cut the mushrooms into slices and set aside.

Chop the garlic and sauté in a wook or large skillet with olive oil. Add the mushrooms and let them sauté over high heat.

When they are slightly caramelized, add the sweet potato noodles, season with salt flower and ground black pepper and cook over medium heat.

Apart in a small pan, heat the cashew sauce.

Serve the mushroom noodles, add the cashew sauce, fresh parsley and some broken cashews as topping (20g).