Raw Cheezy Noodles from Raw-Vitalize

ingredients:

For the noodles:

• 1 large or 2 smaller yellow zucchinis

For the cheezy sauce:

• 1 cup cashews, soaked for 2+ hours and rinsed
• 2/3 cup filtered water
• 2 tablespoons finely minced fresh rosemary, or 2–3 teaspoons dried
• (fresh is recommended)
• 2 tablespoons extra-virgin olive oil
• Sea salt and pepper, to taste
• 11/2 tablespoons lemon juice
• 3 teaspoons tamari
• 3 tablespoons nutritional yeast

instructions:

For the noodles:

1. Spiralize noodles to make 2 cups, or use a potato peeler to make fettuccini-type noodles.

For the cheezy sauce:

2. Place all ingredients into a blender and blend into a thick cream. Add more water if necessary, but keep it thick and pourable. Taste and adjust seasonings if necessary. For a saltier taste, add another splash of tamari. If too thick, add a teaspoon or two of water. If too thin, add a few more cashews.

To assemble:

3. Place noodles in a bowl and spoon on desired amount of cheezy sauce. Eat as is or warm slightly in a pan on the stove. Do not overheat—you want to keep it raw. Sauce may thicken if overheated. Any leftover sauce can be frozen. Place Cheezy Noodles into a serving bowl and eat with more fresh ground pepper.

notes:

Zucchini releases water and it’s best to salt and let drain 15+ minutes before using. Do not add the cheese sauce if the noodles are not going to be eaten immediately because the water, which releases from the noodles, will dilute the sauce. The noodles can be made the evening before and kept refrigerated. Alternatively, they can be made during the day, lightly salted and kept covered on the countertop until ready for dinner. Drain off any extra water.