This recipe is just as rich and nutty as the original. A delectable and moorish 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.
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