Day 231 – Vermicelli with Pecan Cream Sauce

Vermicelli with Pecan Cream Sauce
Vermicelli with Pecan Cream Sauce

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

Spiraliser
Spiraliser

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!

2 thoughts on “Day 231 – Vermicelli with Pecan Cream Sauce

  1. 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 🙂

    1. 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

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