RAW Zucchini Pasta With Tangy ‘Cheese’ Sauce
I received a spiralizer for my birthday, and I’ve been dying to use it.
A spiralizer is a special type of vegetable slicer that cuts veggies into long, thin strips or wafer thin ribbons.
I’ve wanted a spiralizer for years!
I ended up receiving a Benriner Turning Slicer, and I tried it out for the first time, yesterday. It was so easy to set-up and use. And, it was so much fun to create zucchini pasta, instantly!
This recipe is one of my favorite raw recipes. The ‘cheese’ sauce is really tangy, and you can also use it to make ‘cheesy’ kale chips or raw ‘cheese’ nib crackers.
Of course, this ‘cheese’ sauce is completely raw vegan. It doesn’t contain any animal products. But, to make it, you really do need a high speed blender with a tamper (I like to use my Vitamix).
I always eat this dish, as is: the zucchini pasta in its raw state, and the ‘cheese’ sauce straight out of the blender.
If you’re not into eating cold food, and you’re not concerned with keeping this dish completely in the RAW, just heat the zucchini pasta quickly by either submerging the zucchini in hot water for 1 minute, or sauteing the zucchini in olive oil for 1 minute. You can also heat up the ‘cheese’ sauce, in a pot.
- A high speed blender with tamper (I like to use my Vitamix)
- A spiralizer (turning slicer) or Benriner, Japanese Mandonlin
- 1 + 1/2 medium sized red bell peppers
- 1 cup of soaked cashews (whole or in pieces: it doesn’t matter)
- Juice of 1 lemon
- 4 tbsp of apple cider vinegar
- 2 + 1/2 tbsp of nutritional yeast
- 2 small garlic cloves
- 1/4 tsp of sea salt
- 1/4 tsp of ground pepper
- Note: this recipe makes roughly 4 cups of ‘cheese’ sauce
- 1 zucchini (per serving)
- Soak 1 cup of cashews in plain water, over night. Drain and rinse the nuts, then place them into your blender.
- In a high speed blender, like a vitamix, add all of the other ingredients.
- Gradually turn the speed of the blender up — while tamping down on the ingredients, using your Vitamix tamper.
- Keep blending the sauce until it is completely smooth and creamy.
- Using a spiralizer, create the zucchini pasta. You can also use a Japanese Mandolin. (Make sure to add the thin strip blade to the spiralizer or mandolin before you start to cut the zucchini.)
- Heap the zucchini noodles onto a plate, and spoon some sauce on top.
- Again, if you’re not into eating cold food, and you’re not concerned with keeping this dish completely in the RAW, just heat the zucchini pasta quickly by either submerging the zucchini in hot water for 1 minute, or sauteing the zucchini in olive oil for 1 minute. You can also heat up the ‘cheese’ sauce, in a pot.