I saw this recipe from Angela at Vegangela earlier this week, and it’s all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!
INGREDIENTS:
4 medium zucchinis
1 C raw cashews
3/4 C water
1 tbsp lemon juice
1/4 tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)
DIRECTIONS:
Soak the cashews for minutes in water. While that’s going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.
Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.
You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!
- 4 medium zucchinis
- 1 C raw cashews
- ¾ C water
- 1 tbsp lemon juice
- ¼ tsp nutmeg
- 1 tsp thyme
- 2 garlic cloves, minced
- salt & pepper, to taste
- 1 Tbs light miso paste (optional)
- 2 Tbs nutritional yeast (optional)
- Fresh basil (optional)
- Soak the cashews for minutes in water. While that's going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.
- Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.
- You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!
