Feather light lemony arugula zoodles
Green is the colour . These zoodles are purifying for both the eyes and the body. They are so fresh and light, that it they are the perfect dinner for springtime, which starts to show its nose here in Paris.
I got a spiralizer recently and these zoodles were the result of its solemn inauguration. I was not AT ALL disappointed, it was so easy and fun to use! I see wonderful zoodle times lying ahead!
The sauce recipe is adapted from Simply Quinoa.
So, for two full servings, you will need:
- 1 large or 2 smaller zucchini
- 1/4 cup raw cashews
- 1 tablespoon nutritional yeast
- 1 clove garlic
- handful arugula salad
- 2 tablespoons lemon juice
- 1 teaspoon tahini
- 1 teaspoon white miso
- pinch spicy paprika
- pinch Himalaya salt
- pinch pepper
Soak the cashews for at least 2 hours in filtered water and then drain and rinse them. Add them to a kitchen blender with all the ingredients, apart from the zucchini. Blend to get a creamy texture. To get the desired consistency of the sauce, slowly add 2 tablespoons of water (or a bit more, if you like).
Separately, spiralize the zucchini. (If you don’t have a spiralizing machine, you can use a small peeler with a spiked blade, but this is a bit time-consuming and you will not use all the veggie. There are also small hand-held spiralizers, but I have never tried them.)
In a large plate, combine the zucchini with the sauce. Decorate with some paprika, just not to get over-greened.