Spiralized Sweet Potato Noodles with Cashew Sauce

• 5 slices Bacon
• 1 tsp Avocado Oil
• 1 packet dried mushrooms
• 2 Sweet Potato medium size
• 2 tsp Fresh Thyme chopped

For the Cream Sauce

• 3/4 cup Raw Cashews soaked in water
• 1/2 cup water
• 1/4 tsp Sea Salt
• 1 clove Garlic
• 1 tbsp Nutritional Yeast optional

1. Soak the cashews in just boiled water for about 30 minutes, then drain and rinse and add to your high powered blender with water, sea salt, garlic and nutritional yeast. Blend on high until smooth and creamy and set aside.
2. Preheat your oven to 400F and line a baking sheet with parchment paper or aluminum foil for easy cleanup. Add the bacon slices and cook for 15 to 22 minutes, depending on your preference. Once cooked, remove, crumble/slice and set aside.
3. If using dried mushrooms, reconstitute them in water. They only take about 5 to 10 minutes to soften.
4. Heat a pan over medium heat and add avocado oil, then add the mushrooms and cook for a few minutes, remove and set aside. Then add your spiralized sweet potato and cook for 6 to 8 minutes over medium heat.
5. Top the noodles with the mushrooms, sauce, bacon and fresh thyme. Serve and enjoy!