For the creamy miso-cashew sauce:
- 2 cups of cashews (pre-soaked overnight)
- 2-3 Tbsp coconut cream
- 2 tsp yeast
- 1 medium yellow onion
- 1 garlic clove
- 1 tsp pepper
- 1 tsp ginger powder
- juice of 1 lime
- 1 sweet potato (cooked)
- 1/2 Tbsp tahini
- 1/2 Tbsp miso paste
- 1 Tbsp roasted sesame oil (+ more for frying)
- 1 Tbsp rice vinegar
- 1-2 Tbsp orange juice
- 1 Tbsp filtered water
- 1 tsp maple syrup
What you need:
- 3 packs of “Mr. Noodles” udon noodles (yep – they’re vegan!)
- 4 spring onions
- 1 red bell pepper
- 1-2 large carrots (julienned)
- freshly chopped ginger (to taste)
- 3/4 cup frozen spinach
- 1/2 cup frozen edamame beans
- 1 yam (cooked)
- hemp seeds
- sesame seeds
- fresh cilantro
Putting it together:
Start by prepping your creamy miso-cashew sauce ~ the heart of our dish! Cashews MUST be soaked in salt water over night. This will allow the sauce to become creamy, rather than dry and crunchy. EW!
Combine all of the ingredients for the sauce in a high-speed blender. Blend until thick and creamy. Pour into a separate bowl. I highly recommend frying the onion and garlic clove in a pan before adding to the rest of the sauce ingredients; as this brings out the “sweet” flavors of the onion, and dulls down the garlic considerably (if you know what I mean!!) Now let’s get started on the easy stuff: prepare udon noodles as instructed on the back of the packaging (NOTE: follow “stir-frying” instructions; not “udon soup” instructions.)
Once your noodles are fully separated, add all of the vegetables (chopped of course), except the yam, sesame & hemp seeds. Those are for garnishing 
Add as much creamy miso-cashew sauce as you want. I also like to add a couple more tsp of nutritional yeast. Stir until well combined, and continue to cook on medium to low heat. Enjoy this dish hot or cold, and sprinkle with fresh cilantro! Makes for great left-overs ~ XO
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