This stunning veggie lover lemon cream sauce is the ideal fixing to spiralized zucchini noodles. Easy to make, sound and stuffed with plant-based protein!
I'm so happy we're on the same wavelength with zucchini noodles. You folks have been cherishing all the spiralized plans I've been posting and seeing that we're still in the tallness of zucchini season I figured, how about we keep rollin' with this pattern.
It's required some investment to get a "cheddar" sauce that I was genuinely content with, so I'm very eager to be imparting this to you today. Furthermore, shockingly, this veggie lover lemon cream sauce doesn't utilize a lot of fixings and it's a snap to prepare. The base is splashed cashews which, when mixed with fluid, transform into this unimaginable, thick, soft, lavish cream surface. It's practically difficult to accept that you needn't bother with the real cream.
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Ingredients
- 1/2 cup raw cashews soaked at least 2 hours
- 1/3 cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/3 cup - 1/2 cup filtered water
- 3 - 4 medium zucchinis
Instructions
- Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
- Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
- Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
- Serve immediately with fresh cracked pepper, chili flakes and chopped herbs if desired.
For More Details : bit.ly/2AVb0ec
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