Zucchini Pasta with greens in cashew cream Recipe

Making the Zucchini Pasta with greens in cashew cream

1. Place the cashews, garlic, nutritional yeast, lemon juice, white miso paste, Himalayan crystal salt in a food processor or high-powered blender with 3/4 cup of filtered water.
2. Process until smooth. Adjust to taste.

1. To make the coconut bacon, combine the coconut flakes, tamari, smoked salt, maple syrup and smoked paprika in a large bowl.
2. Spread the mixture on a dehydrator tray lined with baking paper.
3. Dehydrate at 40°C for 10-12 hours or until crisp.

1. Peel the zucchini and chop the ends off.
2. Create spaghetti using a veggie spiraliser.
3. Place in a bowl and stir in the mineral salt.
4. Allow to sit for 10 minutes then drain and rinse with filtered water. Squeeze out any excess moisture.
5. Place the walnuts, broad beans, asparagus, podded peas and zucchini in a large bowl.
6. Add enough cashew sauce to coat and gently stir to combine.
7. Serve topped with the coconut bacon, parmesan and optional chopped herbs.

Tagged in Dinner Recipes Published on Posted on December 4, 2017February 2, 2021 Add Comment