Spaghetti di zucchine al sugo di pomodoro con crema di anacardi vegano-raw | Raw-vegan zoodles with tomato sauce and cashew ‘cheese’


serves 1-2


1 zucchini

Raw tomato sauce

4-5 ripe tomatoes

4 sun dried tomatoes

1 celery stalk

1 medjool date, pitted

1/2 teaspoon garlic powder

1 teaspoon tomato paste

fresh basil

black pepper


juice of 1/2 lemon

Cashew ‘cheese’

1 cup cashews, soaked overnight

1 teaspoon garlic powder

1/2 teaspoon nutmeg

1 teaspoon dijon mustard

1/2 almond milk

black pepper



  1. Spiralize the zucchini, set aside.
  2. Place all the ingredients for the tomato sauce in a food processor.
  3. Pulse a few times and set aside. (do not over-process, otherwise it’s to liquid)
  4. Place al the ingredients for the cashew ‘cheese’ into a food-processor and set aside.
  5. Throw the zoodles and tomato sauce in a bowl and mix together. Transfer to a plate and top with the cheese. Finish with some freshly ground black pepper and some fresh basil. Enjoy!

Store the leftover sauce and ‘cheese’ in jars up to 2-3 days.


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