Gluten, Dairy and Sugar Free
Prep time: 20 mins
Cook time: 0 mins
Serves: 1 as a main meal or 2 as a side. Makes about 500mLs of cashew cheese sauce, which can be kept in a glass jar with tight fitting lid to last for about 3-4 days in fridge.
2 medium zucchini
2 handfuls of baby spinach
Cashew Cheese Sauce:
1/2 cup raw unsalted cashews soaked overnight and rinsed
1 clove garlic
2 tablespoons of natural yeast
1/2 cup water
1 teaspoon of dried dill
Himalayan pink salt and freshly ground black pepper
Make the pasta first by spiralizing the zuchini on the fettucini setting or using a potato peeler to get thick flat noodles.
Place it in a large bowl and add the baby spinach.
In a high speed blender, add the soaked and rinsed cashews, and the rest of the ingredients for the cheeze sauce.
Blend until super smooth, and add more water as needed, a little bit at a time. Make sure you scrape down the sides first before you add more water. You want the sauce to be relatively thick, like the consistancy of thick custard.
Taste and adjust seasoning to taste.
Pour sauce all over zucchini noodles and mix the sauce through, being gentle so that the zucchini doesn’t get crushed and soggy.