- Ingredients:

Noodles:

2 zucchini squash

Sauce:

1 cup cashews

3 stalks celery chopped

1 TBSP onion chopped

1 – 2 cloves garlic minced

2 TBSPS nutritional yeast (optional)

2 TBSPS thyme leaves

2 TBSPS lemon juice

1 tsp lemon zest

1 TBSP olive oil

salt & pepper to taste

pinch of cayenne (optional)

- Directions:

1. Start preparing the sauce by processing the cashews, then put in a separate bowl and set aside.

2. Next process rest of the ingredients and slowly add the ground cashews. Taste for salt and pepper.

3. Make your zucchini noodles with a julienned peeler or a regular peeler or a spiralizer. I made them with a regular peeler by inserting a chop stick on one end of the zucchini to get a better hold of it and then “peel” the noodles away from you.

4. Serve your noodles and top them with half of the sauce.

* A great addition to this dish is a topping made out of 1 part of walnuts, 2 parts of nutritional yeast and a pinch of salt, all processed until powder. Keep in an air sealed container and can be used in numerous dishes as a delicious topping.

Zucchini noodles with white sauce