Rating5/5 (from 1 ratings)5
½ cup Cashews
¼ cup Pinenuts
¼ cup Macademia Nuts
¾ cup Almond Milk, less or more for desired thickness (it's just to thin out the mixture to a sauce)
2 large peeled Zucchinis, Julienned
¼ cup Sundried Tomatoes, Soaked, 1 hour and sliced into small pieces
1 tablespoon Olive Oil
1 small clove garlic
1 teaspoon white onion, chopped fine
½ teaspoon Sea Salt, to taste
You can Julienne the zucchinis if you have the tools, but I actually don’t. In fact I use a carrot peeler and it makes long, thin noodles that work quite well. Dehydrate the noodles if desired, I don’t own one so I wouldn’t know how long. If you use a carrot peeler to cut them they end up very thin, so I guess they wouldn’t need to dehydrate very long. I eat the noodles raw, I really enjoy them that way.
For the sauce, grind nuts and salt in your food processor or blender until smooth. Add almond milk gradually until desired consistency.
Pour sauce over noodles and sprinkle the sundried tomatoes on top. Serve and enjoy!
Bronwyn's ThoughtsBy bronwyn
This recipe is really quick and easy. My friend had a variation of this recipe that involved cashew butter, but I thought I’d create my own version. You may find it to be slightly sweet, if so you can use more pine instead of macadamia nuts (thanks for the suggestion queenfluff!) or add some herbs.
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