Raw vegan zoodles with avocado and cashew cream


So light yet perfectly nourishing, this simple dish is wonderfully refreshing on a warm summer day.

Ingredients (serves 2)
- 2 large zucchini, spiralized
- 1 avocado, cut in half and sliced
- 1 Tablespoon nutritional yeast
- red pepper flakes, to garnish
- a few fresh parsley sprigs, to garnish

Cashew cream
- 1/2 cup cashews, soaked overnight then drained and rinsed
- 1 garlic clove
- 2 Tablespoons nutritional yeast
- 2 Tablespoons freshly squeezed lemon juice
- 2-3 Tablespoons water
- sea salt and pepper, to taste

To prepare the cashew cream, simply place all the ingredients in the blender and pulse until smooth. If you prefer a creamier consistency, gradually add in more water. Taste and adjust the seasonings.
Arrange the spiralized zucchini on individual plates, top with the avocado and cashew cream, then sprinkle with nutritional yeast and red pepper flakes and garnish with the parsley. Serve immediately and enjoy!





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