Zucchini Noodles with Vegan Lemon Cream Sauce

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves
  • 3 Zucchinis, medium

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 1 tsp Miso paste
  • 1 tsp Tahini

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/3 cup Nutritional yeast
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 3/4 cup Water, filtered

Found on simplyquinoa.com

Ingredients

• ½ cup raw cashews, soaked at least 2 hours
• ⅓ cup nutritional yeast
• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 1 teaspoon miso paste
• 1 teaspoon tahini
• ¼ teaspoon smoked paprika
• ¼ teaspoon nutmeg
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• ⅓ cup - ½ cup filtered water
• 3 - 4 medium zucchinis

Directions

• Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just ⅓ cup of water.
• Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
• Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
• Serve immediately with fresh cracked pepper, chili flakes and chopped herbs if desired.