Zoodles with alfredo sauce
Prep time: 15 mins
300g cashew nuts, soaked overnight for at least 4 hrs
2 cups filtered water or enough to cover the nuts
1/3 cup extra virgin olive oil
1 ½ tbsp Himalayan salt
½ tsp cracked black pepper
2 tbsp truffle oil
To make the alfredo sauce, blend all the ingredients apart from the zucchini, in a food processor until smooth. Adjust seasoning to taste.
Using a spiraliser or a julienne peeler, prepare your zucchini to ribbons of noodles. Mix the ‘zoodles’ with the sauce just before serving and plating.
TIP: Save the extra sauce for hot pasta, as a veggie dip or even cooked potatoes.Styling by Jo Lorenz of lamaisondelorenz.comPhotography by Sophie Jin of www.todaytomorrowphotography.comIngredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for any meat-free cooking classes and demonstrations. www.greencommon.com