Zucchini noodles are a great healthy and delicious gluten free option to use instead of pasta. I especially like this recipe on a warm summer day. It's light creamy and best of all healthy.
Preparation Time: 20 Minutes
Makes: 2 Servings
Ingredients
1 cup of raw cashews, soaked for 20 minutes then rinsed and drained
3/4 cup of water
1 tbs of nutritional yeast
juice of 1 lemon
1/2 tsp of sea salt
1/2 a 16 oz. container of zucchini noodles
2 tbs of fresh basil chopped
1/4 cup of thinly sliced red onion
1 cup of cherry tomatoes
1 avocado sliced
sea salt and pepper to taste
pinch of cayenne pepper
Preparation
First make the creamy cashew sauce by combining the cashews, lemon juice, nutritional yeast, water and sea salt into a blender and blend until smooth and creamy and set aside.
Next combine all of the remaining ingredients into a large bowl and add in your desired amount of the creamy cashew sauce.
Top with the sliced avocado and sprinkle a dash of cayenne pepper on top for an extra kick.
