- 1/2 cup raw cashews, soaked (I soaked mine for 2 hours)
- 1/2 cup raw Brazil nuts, soaked (feel free to substitute with more cashews, which I did)
- 4 medium zucchini
- 1/2 to 1 cup filtered water, divided
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- 1 tablespoon virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
Oat Crumb Crust
- 1/2 cup gluten-free rolled oats 1 tablespoon virgin olive oil Pinch of sea salt, for garnish Pinch of freshly ground
- black pepper, for garnish
- Fresh parsley or basil, for garnish
- Preheat the oven to 400°F.
- Cut the ends off your zucchini. We like to leave them unpeeled, but you can peel them if you’d prefer. Using a spiralizer, create zucchini “noodles.” Place them in a large bowl and set aside.
- To make the cheesy sauce, combine the cashews, Brazil nuts,½ cup water, mustard, garlic, nutritional yeast, olive oil, lemon juice, turmeric, apple cider vinegar and salt in a blender or food processor and blend until smooth. If the sauce is too thick, slowly add the remaining ½ cup water until you have reached a smooth, sauce-like consistency. Taste and adjust seasoning if desired. Pour the sauce into the noodle bowl and mix until well coated.
- To make the oat crumb crust, combine the oats and the olive oil in a food processor and pulse until well crumbled.
- Arrange saucy noodles in a shallow baking dish and cover with a layer of the oat crumb crust. Bake until golden and warm all the way through, about 10 minutes.
- Garnish with salt, black pepper and a few leaves of parsley or basil.