This raw recipe takes a little longer because you salt the zucchini noodles in order for the water to drain out. This helps them absorb the flavors of the sauce, and it adds a little extra texture to the noodles.
- Prep Time:15m
- Total Time:15m
- Serves: 2 people
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the "Pasta"
- 1 large zucchini
- 1 avocado
- 1/2 tsp. sea salt
- 1/2 tsp. fresh lemon juice
- ground pepper
For the Cashew Cheese
- 1 c raw unsalted cashews
- 1 tbsp. nutritional yeast flakes
- 1/2 tsp. salt
Instructions
For the Zucchini Pasta
- Wash and spiralize your zucchini using a spiralizer.
- Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside for about 20 minutes.
- Meanwhile, peel the avocado, remove the pit, and put it in a blender or food processor; mix it with the rest of the sea salt, the lemon juice and ground pepper until it's a smooth avocado cream. Taste it and add more sea salt or lemon juice to taste.
- After 20 minutes the zucchini should have lost quite a bit of its water. Drain it and put it back in the bowl.
- Add the avocado cream and give it a good mix.
- Plate the zucchini pasta on a plate and enjoy. Don't forget to top it with the cashew cheese!
For the Cashew Cheese
- Put all the ingredients in a food processor and pulse until fine.
