Vegan Mofo continues with Noodles with Savory Nut Sauce

Noodles: 2 zucchini and 2 summer squash (Adapted from Alissa Cohen's 'Living on Live Foods' Fettuccine Alfredo)

If you have a Vegetable Spiral Slicer this dish really looks like spaghetti noodles. If you do not then you can use a vegetable peeler and peel your zucchini and squash into long, thick strips. Set these aside in a large bowl.

Sauce:
1 cup cashews
1 cup macadamia nuts
1 cup pine nuts
3 tbls lemon juice
2 cloves garlic
2 tsp Nama Shoyu (raw fermented soy sauce)
2 tbls water
pinch of sea salt and a dash of agave nectar

Blend all of these ingredients in a food processor until smooth and then spoon over the vegetable noodles. Don't worry if the mixture is very thick. It should be. The water in the noodles will thin it out without watering it down (and your noodles won't be sitting in a puddle of water). Work the sauce into the noodles with your hands until completely coated.

Also, if you don't have the exact combination of nuts you can use walnuts in place of any of the other nuts and if you only have one variety no problem. Just use more of that type to make up for what you don't have.

Spoon up the noodles on plates and serve with a garnish of fresh basil leaves and fresh diced tomatoes for color and spark. Yum Yum!

Comments

[Mandi]

This looks delish! I love raw noodle dishes! I will be adding this to my Vegan Mofo roundup. <3

[Melinda DAmico]

Thanks Mandi! There's a wonderful marinara sauce too in Alissa Cohen's book too that is amazing on veggie noodles. I'll have to dig it up and add it to the blog this month.

Keep mofo'in!