Tandoori Cashew Sauce with Zucchini Noodles

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Tandoori Cashew Sauce with Zucchini Noodles 

This dish is a great plant based twist on a traditional pasta main course, but is low in carbs and very healthy! The organic Tandoori spice mix gives this raw cashew sauce a great buzz of flavour, that will have you coming back for more.


Ingredients

250g of soaked cashews, 

2 cloves of garlic 

1 tablespoon of Tandoori spice mix

Juice of 1 lemon 

1/4 cup of coconut cream 

1 tomato

1 tablespoon of nutritional yeast 

4 zucchinis 

Salt and paper to taste 

Handful of cherry tomatoes  cut in half

 

Preparation

1. Put all ingredients except zucchini and cherry tomatoes into a high-speed blender
2. Blend into a smooth, creamy paste
3. Add more coconut or water to mix and blend if too thick
4. Spiralise the zucchinis using a spiraliser and set aside
5. Mix the blended sauce through the zucchini noodles and mix thoroughly ( you may not use all the sauce) 
6. Garnish with cherry tomatoes and a sprinkle of nutritional  yeast 

Tips

You can serve this with any type of noodle or pasta.
Store left over sauce in airtight container.

Download 6 more great Vegan recipes here.