Ingredients:
- 4 very small or 2 medium zucchinis
- 1/2 head of medium cauliflower, or 2.5 cups steamed cauliflower
- 1 cup of cashews, soaked for at least 8 hours
- 2 tablespoons lemon juice
- 2 tablespoons chickpea miso
- 1/2 teaspoon turmeric
- A few pinches of black pepper
- 4 teaspoons nutritional yeast
- 2 teaspoons garlic powder
- 4 teaspoons onion powder
- Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.
- Steam the cauliflower for about 20 minutes, or until soft.
- Place steamed cauliflower in a large bowl of cold water to cool.
- Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
- Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.
