Raw Jicama Noodles with Mango Cashew Sauce

Steps

1. 1

   Soak the raw cashews in water for 1–2 hours. Drain them thoroughly before making the sauce.

   Start 2-hour timer
2. 2

   Clean the jicama and remove all of its skin. Peeling completely is critical because the skin is not intended to remain on the vegetable.

3. 3

   Feed the peeled jicama through a spiralizer to create noodle-like strands.

4. 4

   Place the jicama noodles in a large bowl.

5. 5

   Add the 2 teaspoons of lime juice and a pinch of salt to the jicama noodles. Toss until the strands are lightly coated.

6. 6

   Add the soaked cashews, spring water, chopped mango, hemp seeds, agave, 1 tablespoon lime juice, diced onion, cilantro, red pepper flakes, salt, and black pepper to a blender.

7. 7

   Blend the sauce until completely smooth and creamy, pausing to scrape down the sides if needed.

8. 8

   Pour the mango cashew sauce over the jicama noodles.

9. 9

   Stir gently until all of the jicama strands are evenly coated with sauce.

10. 10

    Serve the noodles topped with chopped sun-dried tomatoes, sprouted mixed seeds if using, fresh cilantro, and additional red pepper flakes.