Recipe Instructions:
Ingredients
1/4 cup raw cashews
3 medium zucchini
3 tablespoons water
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Instructions
Pour enough boiling water over the cashews to cover, and let them sit for 20 minutes. Drain.
While the cashews soak, use a Spiralizer over a large bowl to turn those zucchini into noodles.
Throw the cashews, water, lemon, nooch, pepper, and salt into your blender, and puree until very smooth. This actually works better in a small blender, rather than a high speed, since it's not a ton of sauce. This little amount kind of gets lost in the bottom of a serious, high speed blender. Just keep blending, scraping down the sides of the blender as needed, until you get a smooth salt and pepper cashew cream.
Toss the sauce with the zucchini noodles, coating evenly. Taste, and add more salt and pepper, if you like. Serve immediately.
