Summer (and bathing suit season!) will be here before you know it! I’ve packed on a few winter pounds to help keep me warm, but now is the time for me to get back on track and start eating a bit better. I’m trying to eat less processed food, and have been doing decent this week so far.
For dinner one night I decided to make some zucchini noodles. I really wanted something creamy to go on top of it, so I decided to soak some cashews and make sort of a Parmesan-y cream sauce. This dish was really tasty. It was exactly what my body and taste buds needed. I had two huge servings!
This dish was also super easy and didn’t take a lot of ingredients. I ended up making some extra sauce to keep in the fridge so I will have a quick meal in the week.
I’m not sure what to call this dish…It sort of tasted like an Alfredo or Parmesan sauce or a sort of mac & cheese, but of course not exactly. Oh well, for now, let’s call it:
Zucchini Noodles with Creamy White Sauce (Raw/Vegan/Gluten-free)
1 ½ cups raw cashews
1 ¼ cups water
1 tablespoon lime juice
2 Tablespoons (to taste) Nutritional Yeast
2 teaspoons thyme
1 teaspoon Turmeric
1 garlic clove
Salt & Pepper, to taste
Whatever else you want to throw in (I added some snap peas)
1. Soak the cashews in water for at least 20 minutes, then drain
2. While cashews are soaking, make your zucchini pasta. I used my spiralizer to make this swirly shape, but you can just grate a zucchini.
3. Add all of the ingredients (except the zucchini and any other veggies) to a blender, and blend until smooth.
4. Smother the zucchini with the sauce and add anything extra!
I was super hungry, so I didn’t take many pictures. Oops!
I certainly enjoy my zucchini noodles when they are room temperature, so if you had the vegetables in the refrigerator, you might want to let the noodles sit for a bit.
Looking for more raw recipes? Vegan & gluten-free recipes? Check out my recipe page!!!