Zucchini noodles are an excellent raw alternative to the regular carb filled wheat noodles. They make a great dinner because they’re easily digestible and also very light and won’t leave you feeling full or bloated. If anything you’ll feel vibrant and energized from the full power of raw, living, foods. This particular recipe also has a delicious cashew based cheezy mustardy type sauce that is creamy and also raw. Fresh basil, hot sauce, and some freshly ground black pepper top it all off for a really refreshing and light entree.
I used a spiralizer to get these lovely zucchini noodles. This is the one that I bought and it works just perfectly. If you do not have a spiralizer you can certainly just use a vegetable peeler to make noodles that are more wide and thin but still work as noodles.
1/2 cup cashews
1/2 cup white beans
1 tbsp onion
1/2 cup nutritional yeast
1 tbsp stone ground mustard
2 tbsp olive oil (or other oil of choice)
dash of sea salt
dash of pepper
water as needed (for creamy consistency)
If it’s too watery add a few more cashews or a bit more nutritional yeast, if it’s too thick add a bit more water and etc.
*additional ingredients: cayenne, garlic, mustard powder, lemon juice, basil, agave, hot sauce to taste
Toss the noodles in the desired amount of sauce, serve with fresh basil,
black pepper and hot sauce and enjoy!
You can of course add any other veggies that you’d like to this dish too. I always love the coolness of a fresh cucumber or some thinly peeled carrot strips. You can also spiralize another kind of noodle like sweet potato or yellow squash and have some beautiful colors and variety of nutrients on your plate!