Ingredients

  • Salt and pepper, to taste
  • 3/4 cup Raw Cashews (soaked in water for 3-4 hours)
  • 2 teaspoons Garlic (minced)
  • 2 tablespoons Nutritional yeast
  • 2 tablespoons Lemon juice
  • 1 cup Basil (julienned)
  • 1 teaspoon Sea salt
  • 1/2 cup olive oil
  • 2 Zucchinis (Try to find evenly straight produce, at least 1.5-2 inches thick in diameter)
  • 2 tablespoons Balsamic Vinegar (optional)
  • 1/2 cups Cherry Tomatoes (sliced)

Difficulty : Easy

Serves : 2

Yes, that's right...vegan cheese. Nut cheese sauce! Ever since I learned how to make cheesy cashew nut sauce, I've been addicted. After a trip to Leafy Greens Cafe and taste of their raw chipotle Zucchini pasta, I wanted to make my own a variation with vegan pesto and a new veggie meat product from Elianni. The result: wonderfully light but satiating meal that would normally be considered to some as a carb-overload.

Cooking Instructions

  • 1
    For Pesto Nut Sauce: In a food processor, combine the basil leaves, garlic, cashews, nutritional yeast, lemon juice, and sea salt, pulsing until finely chopped.
  • 2
    With the machine still running, drizzle the olive oil in a steady stream until the pesto reaches the desired consistency. Season with salt and pepper, if desired.
  • 3
    You may store pesto in a covered dish in the refrigerator until ready to use.
  • 4
    For Zucchini Spaghetti: Using a handy spiral vegetable slicer (often referred to as a 'Spirooli'), the smallest 3mm blade yielded the best spaghetti, I followed quick technique in YouTube video
  • 5
    To Serve: Combine sliced cherry tomatoes with pasta in big bowl. Slowly add pesto nut cheese sauce into bowl (may decide to warm the pesto or leave at room temperature before adding to pasta).
  • 6
    Feel free to season with salt/pepper and garnish with leftover fresh basil leaf.

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