Paleo Vegan Funfetti Spaghetti

1 In a medium bowl combine the cashew butter, maple syrup, almond extract and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed. 
3 Place half the dough in the spaghetti press and press through until noodles are formed. Can do this on a plate, in a bowl, or in muffin liners for individual servings. Top with sprinkles. 
2 Makes 8-10 servings. Cover and keep stored in the fridge up to 10 days.