Updated: Sep 22, 2020
This recipe is just as rich and nutty as the original. A delectable and moreish lunch or dinner option that is dairy free and gluten free!
*TIP - Soak raw cashews over-night prior to making this dish.
INGREDIENTS:
4 Zucchinis, medium to large size
1 Cup of tomatoes chopped (the cute little varieties are best)
1 Big bunch of fresh basil (about 1/2 - 3/4 cup)
1 Lemon, zest and juice
1/2 Cup of cashews (soaked overnight)
1/4 Cup of butter beans
1/4 Cup of nutritional yeast
1 clove of fresh garlic (crushed)
1 Tsp onion powder (optional)
Pinch of salt to taste
METHOD:
Spiralise zucchini with a spiraliser or julienne with a mandolin slicer.
Place zoodles in a large bowl with 3/4 cup of tomatoes.
Add the remaining ingredients, except the extra tomatoes, to a high-powered blender and blend until completely smooth. If the ingredients are not blending, gradually add some water until it blends into a thick sauce.
Pour the sauce over the zoodles and mix in thoroughly.
Divide up onto plates and garnish with some extra tomatoes & fresh basil leaves.
*Optional - Cheese of your choice or a dairy free/vegan cheese.