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Cashew
Raw zucchini noodles with three sauces
by:
anka
February 17, 2015
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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)
Tags:
Vegetable
Cashew
Noodle
Zucchini
Vegan
Vegetarian
Appetizer
Entree
Side
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