Zucchini spaghettis with raw mushroom sauce

Raw zoodles (=zucchini noodles) are tossed with a creamy, cashew base sauced stocked with umami favour, thanks to mushrooms and nutritional yeast. For different flavours, try replacing the mushrooms with tomatoes or arugula. You could also briefly sauté the noodles if you’re not a raw zucchini fan.

2 firm medium zucchinis
a dozen button mushrooms
50 g cashew nuts
1/2 clove garlic
2 tbsp nutritional yeast
1 tbsp olive oil
1 small fresh thyme sprig or 1/2 tsp dried thyme leaves
salt and pepper to taste
vegan Parmesan, to serve

View the full recipe at Lemon Pie and Tie&Dye →