I decided to film one of my most favorite, delicious, nutritious and easiest meals ever! This recipe is one of those that you would never know was vegan! It is so rich and creamy that anyone who tries it honestly believes it’s full of cream and butter…but it’s NOT!!!!
4 large zucchinis
1 cup raw cashews soaked for 12 hours
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium yellow onion diced
1 cup vegetable broth (plus more if needed)
juice of 1/2 a lemon
6 cloves of garlic, minced
2 large hatch green chiles (totally optional)
Spiralize the zucchinis then sprinkle them in salt and let them sit while you prepare the rest of the ingredients
Dice a medium yellow onion and place in a sauce pan. Add 1 cup vegetable broth and simmer for 10 minutes. Add 6 large cloves of minced garlic to the pan and let simmer until most of the broth has evaporated.
Add the cooked onions and garlic to a high powered blender. Add in the cashews, yeast and salt and pepper and blend. Add in the juice from the lemon and continue to blend until completely smooth and creamy. I added another 1/2 cup of veggie broth to the blender to keep it from being too thick. Add the sauce back into the sauce pan.
Dice up the green chile and add it to the sauce.
Squeeze as much liquid from the noodles as you can then add them to a cast iron skillet and heat up.
Add your noodles to a bowl and top with your yummy sauce!