- 1 cup cashews (previously soaked)
- 2 large organic zucchinis
- 1-2 Tbsp pine nuts
- 1 cup steamed cauliflower
- 1 Tbsp nutritional yeast
- 1/2 onion
- 1 garlic clove
- 1/4 sweet potato (previously baked)
- 1 Tbsp tahini
- salt & pepper to taste
- splash of olive oil
- high speed blender
- VERY IMPORTANT: food spiralizer!
The food spiralizer is really the main act of this dish. Without it, no scrumptious, thick, zucchini noodles will come of this!! So get yourself a nice spiralizer, or maybe you’ll ask for one this Christmas?! And get to it! If you’re like me, you’ll find yourself spiralizing just about every vegetable there is. You won’t be disappointed, nor will you miss the gluten-laden wheat versions!
Once you have washed and spiralized your zucchinis, pat them dry in some paper towel, or let sit in a strainer while you prepare the sauce. Otherwise you might end up with some pretty watery “zoodles”! Make sure your cashews have soaked for at least 2 hrs or more; and your sweet potato has been baked in the oven for about 40 minutes. I also recommend frying up the onion, garlic, salt and pepper in some olive oil. This adds immense flavor rather than just throwing them into the blender raw.
Once you have fried up your onions, and baked your potato, mix together all of the following into a high speed blender: cashews, pine nuts, steamed cauliflower, nutritional yeast, onion, garlic, sweet potato, tahini, more salt & pepper to taste, and a splash of olive oil! You will be left with some pretty fragrant, delicious creamy cashew-cauliflower sauce!
Last but not least, toss your now dry zucchini noodles in this delectable sauce, load it on there! This dish is 100% plant-based = zero guilt afterwards! Enjoy ~Print This Page