1/2 head of medium cauliflower, or 2.5 cups steamed cauliflower
1 cup of cashews, soaked for at least 8 hours
2 tablespoons lemon juice
2 tablespoons chickpea miso
1/2 teaspoon turmeric
A few pinches of black pepper
4 teaspoons nutritional yeast
2 teaspoons garlic powder
4 teaspoons onion powder
Directions for pasta:
Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.
Directions for sauce:
Steam the cauliflower for about 20 minutes, or until soft.
Place steamed cauliflower in a large bowl of cold water to cool.
Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.
Ingredients:
