Easy Healthy Vegetarian Stir-Fry with Cashew Cream Sauce

Preheat oven to 400°F degrees. Line a small baking sheet with parchment paper.
Spread the cashews on the baking sheet. Toast in the oven until golden brown, about 10 minutes. Set aside to cool to room temp, roughly 30 minutes.
After the cashews have cooled, place them in a medium bowl and cover them with water. Cover and refrigerate for 8 hours.
After the cashews have soaked for 8 hours, drain the water and place them in a small food processor. Add the coconut milk to desired consistency and a pinch of salt. Blend until they form a smooth, creamy sauce, stopping to scrape down the sides as necessary. Cover and refrigerate until ready to use.

Prepare the noodles according to the package instructions. This typically involves placing the noodles in a large bowl, covering them with boiling water, and letting them stand 5-10 minutes. Once prepared, set aside.
In a large skillet or wok, melt the coconut oil over medium heat. Add the carrots and toss to coat with oil. Cover the skillet and cook, stirring frequently so that the carrots don't burn, until they begin to become tender, about 5-7 minutes.
Add the garlic, ginger, snap peas, and cabbage. Cook 2-3 minutes, until the veggies become tender. Add the honey and a pinch of salt. Cook until the liquid has thickened, about 1-2 minutes.
Drain the noodles. Add the noodles and the pineapple to the skillet. Add the sauce a little at a time until you reach your desired consistency, stirring to make sure everything is well combined. Season to taste with salt.
Divide the stir-fry between two plates. Garnish with additional cashews, cilantro, and a drizzle of sriracha, if desired. Serve immediately.