This is one of mu go-to lunches just because it only take a few steps to make an fit’s oh so yummy an nutritious! Remember to allow your zoodles to weep before you add sauce to them by simply soaking them in salt and lemon over a sieve an squeezing out the excess water before serving. TOP TIP!

Prep Time: 15 mins 

Yield: 2 portions

 Ingredients:

  • 2 zucchinis – spiralled and weeped (see above)
  • SAUCE:
  • 3/4 cup raw cashew nuts – soak in water for a few hours to soften
  • 2-3 TBS olive oil – if your blades need some extra help – optional
  • 1 TBS nutritional yeast
  • 1 garlic clove minced
  • 2 TBS chopped sweet onion
  • 1/2 lemon juiced (use the juice only)
  • 1/2 soft / ripe avocado for extra creaminess
  • pink salt and black pepper to taste (optional if making for baby to also enjoy)
  • freshly chopped parsley and toasted cashews to serve

Directions:

  • weep the zoodles as per instructions above
  • blend the sauce ingredients in a high speed blender until you see a vortex – you want a creamy consistency
  • add the sauce to the zoodles saving some for the top of each serving
  • garnish with freshly chopped parsley and toasted cashews
  • ENJOY!

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