This is a fun and easy dish to prepare. If you haven’t got a spiralizer, you can use a vegetable peeler to make wider, fettuccini noodles. I like the bite that the Dijon mustard gives this sauce. The book ‘Raw-Vitalize’ inspired me for this recipe. This sauce is also really good for Cauliflower Cheeze Bake. Not raw, but very nice nonetheless!
For the noodles:
1 medium-size zucchini per person
If you peel them you will get more ‘authentic-looking’ noodles by getting rid of the green skin. However, there is nutrition in the skin, so by all means, leave it on. Cut off the ends of the zucchini and spiralize away!
For the sauce:
1 cup cashews, soaked for a few hours and then drained and rinsed
2/3 cup water
1 garlic clove
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh sage (or 1 teaspoon dried)
1 tablespoon + 1 teaspoon lemon juice
1 teaspoon tamari
1 teaspoon Dijon mustard (if you like more of a bite, try adding a little more)
3 tablespoons nutritional yeast
1/8 - 1/4 teaspoon turmeric (mainly for the colour)
salt and freshly ground pepper to taste
Blend together the sauce ingredients in a blender until smooth and creamy. Mix a couple of spoonfuls of the cream into your bowl of spiralized zucchini noodles.
Garnish with a sprinkling of cashew parmesan, a sprig of rosemary and some freshly ground black pepper. And enjoy! P.S. Add the cheesy sauce just before serving, otherwise the zucchini will start to sweat and it'll become watery. Optional idea: Some slivers of sundried tomatoes are a tasty addition. Paprika also tastes good!
Copyright 2020 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com