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.
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