Serves: to depend on serving size
Ingredients
Zucchini noodles
-
6
large zucchinis (1 per person)
-
2 1/2
cups cashew nuts
Three Sauce
-
Sauce number 1
-
1
cup soaked cashew
-
2
cloves of garlic
-
1/2
preserve lemon, just skin washed and diced
-
1
teaspoon three color peppercorn, freshly ground ( I put more )
-
be careful with salt because lemon is salty
-
1/2
cup water ( depends how tick you want your sauce to be )
-
Sauce number 2
-
1
cup soaked cashew
-
4
cloves of garlic
-
salt and three color peppercorn, freshly ground
-
1
tablespoon apple cider vinegar
-
1/2
cup water
-
Sauce number 3
-
1
cup soaked cashew
-
2
cloves of garlic
-
1/4
cup sun dried tomato puree
-
three color peppercorn, freshly ground
-
1/2
water
-
be careful with salt because sun dried tomatoes cud be salty
-
If you like spicy add some fresh chiles
Directions
Soak cashews for 2 to 3 hours or overnight.
- Remove the tips from the zucchini and use the mandolin to make the noodles.
- For each sauce put all ingredient in the blender or food processor and blend.
- For Sauce number 2 mix sliced green onion and chopped fresh dill by hand.
- Put the cut zucchini in a colander, sprinkle with salt to pull the moisture out and let it drain for 20 minutes before tossing with sauce.
- Or toss right before serving (I prefer toss right before serving option)
1 of 3
2 of 3
3 of 3