Serves: 2
Ingredients
4 zucchinis,
medium to large-sized cone #2
1 cup of
tomatoes of choice chopped
1 lemon, zest
and juice
½ cup of
cashews, soaked overnight
¼ cup of
butter beans or white beans
¼ cup
nutritional yeast
1 clove of
garlic
1 tsp onion
powder
Pinch of salt
2 cups
sautéed mushrooms (cook in preheated skillet with a little oil)
vegan grated cheese for serving
Instructions
Place zoodles
in a 12 inch skillet with ¾ cup of tomatoes.
Add the
remaining ingredients, to a high-powered blender and blend until extremely
smooth. If the ingredients are not blending, gradually add water until it
blends into a thick sauce. Pour sauce over zoodles and mix thoroughly.
Sautee
mushrooms in oil until browned.
warm
zoodles & tomatoes add in the
sauce and to serving plates and top with remaining tomatoes and cheese.
Enjoy!
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