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

DSC_7868

serves 1-2

Ingredients

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

salt

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

salt

Method

  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.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s