This post is dedicated to everyone who is sweltering in the summer heat at the moment AND to my friend Daina, who has been really successful at incorporating more vegan and raw foods into her diet over the past month. Going vegan is one thing, but going raw is a whole other commitment and I commend her for taking on the awesome challenge!
I’ve made a few raw dishes in the past that tasted rather bland or seemed like too much effort. This recipe is different because it’s super easy and doesn’t require a whole lot of fancy equipment or ingredients (unless you don’t normally use miso paste and nutritional yeast – and they’re both optional anyway).
I guess the inspiration for this came from the Best Ever Vegan Mac & Cheese recipe, and I tried to keep the ingredients as simple as possible. Like I said above, the miso and nutritional yeast are optional and while they may not be technically 100% raw, they do add a sweet/nutty/cheesy flavor that I love and just had to include.
One small zucchini (courgette) makes enough noodles to fill the small bowl in the pictures. You’ll probably want to use 2 zucchinis per person for a full-sized serving, and that’s what I’ve listed in the recipe below.
- 4 small zucchinis
- 1 cup raw cashews, soaked in water for 20 minutes and drained
- ¾ cup water
- 1 tbsp lemon juice
- ¼ tsp nutmeg
- 1 tsp thyme
- 2 garlic cloves
- salt & pepper, to taste
- 1 tbsp light miso paste (optional – look for unpasteurized miso to make this 100% raw)
- 2 tbsp nutritional yeast (optional)
- Using a vegetable peeler, remove the skin from the zucchinis and discard. Starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis.
- Combine the remaining ingredients in a food processor and blend until smooth.
- Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce. Serve with a sprinkle of fresh basil or parsley.
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Oh, and the zucchini noodles are also really good with fresh pesto too!