If you are after a quick lunch or dinner – this is it! Full of nutty protein and a light cheesy flavour, these zucchini noodles are just yum!
Ingredients:
1/2 cup pecans (soaked for 2-4 hours)
1/4 cup cashews (soaked for 2- 4 hours)
1/4 cup Almond Milk
1/4 cup olive oil
2 Tbsp. nutritional yeast
2 Tbsp. filtered water
1/2 garlic clove
1 Tsp. lemon juice
1/2 Tsp. sea salt
1/4 Tsp. black pepper
2 large zucchini’s spiralised
Method:
Combine all the ingredients (except the zucchini) in high speed blender and blend until smooth.
Transfer to a large bowl, add zucchini and toss well until zucchini is well coated.
Serve!
That simple – I usually have my nuts pre-soaked and dehydrated so that makes this recipe extra quick. I usually only soak nuts with an outer brown skin such as pecans, walnuts and almonds. For this recipe I did not pre-soak the cashews.
Hope you enjoy.
Ally x
Giving credit where credit is due…
Thanks Amber Shea!
And how do u spiralise ur veggies? Iv never done this before! But very keen to try 🙂 loving your blog btw, I think I’m turning raw 🙂
Hi Jodey,
I’ve added a photo of the spiraliser to this recipe blog – it is a bit hard to explain what it is so I thought a photo would work better. You can pick them up from kitchen shops for around $29 – $39. It is able to cut and spiral in a number of different ways – I mostly use the thin noodle spiraliser.
I love raw food 🙂 Such an awesome way to get in heaps more fresh fruit and vegetable – everything tastes soooo good!
Ally x