Zucchini and Cashew Cheese

This is a pretty thick, very flavorful, raw vegan dish that can be served along side a salad or assorted raw veggies. If you’d like a slightly thinner sauce spiral cut an extra zucchini. 

Zucchini Noodles:

  • 2 large zucchinis
  • 1 tsp salt

    Cashew “Cheese” Sauce: 

    • 1 cup cashews (soaked a couple of hours)
    • 1/3 cup fresh almond milk
    • 2 tbls olive oil
    • 1.5 tbs lemon juice
    • 1 tbs nutritional yeast
    • 1/2 clove garlic
    • 1 tsp salt
    • 1/2 tsp dijon mustard
    • 2 tbls cup finely chopped walnuts
    • few pinches of cayenne and paprika

      I use my spiral slicer to prepare the zucchini. Peel zucchini and slice. Set aside in strainer for 20-30 minutes (water will drain from zucchini). Toss with salt.

      While the zucchini is set aside, place cashew sauce ingredients in a food processor, blender, Vita-Mix, or whatever you like to use and blend until creamy.

      Transfer the zucchini noodles to a large bowl and add the cashew sauce and mix well.  Top with finely chopped walnuts and sprinkle with cayenne pepper and paprika.

      Place in the dehydrator at 105 degrees for about 2 hours.

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