Soak cashews in water to cover for 2 hours. Drain. Put into a blender with garlic, 1/2 tsp salt, and 3/4 cup water. Purée and set aside.

Boil, roast or fry sweet potato noodles until cooked and softened.

Heat 1 T olive oil in skillet over medium high. Add spinach and sauté until limp.

Season with salt and pepper. Add swoodles and a little cashew cream.

Reduce heat and simmer to heat through. Add additional cashew cream as desired. Serve immediately.