vegan, gluten free, oil free
1 cup raw cashews, soaked 30 minutes or more
1/4 cup nutritional yeast
1 1/2 cups almond milk
8 oz crimini mushrooms, cut into half inch pieces
4 oz fresh oyster mushrooms, cut into half inch pieces
1 oz dry shitake mushrooms, soaked 30 minutes in water, cut into half inch pieces
3 large cloves garlic, chopped
1/4 cup white wine
1/2 cup sun-dried tomatoes, chopped
1 cup fancy olives of your choice, coarsely chopped (I picked an assortment from the olive bar)
1 cup chopped fresh basil
1/2 lemon, juiced
salt and black pepper to taste
2 large zucchini
Drain and rinse the soaked cashews, and place them in a blender or food processor with the nutritional yeast and milk. Blend until very smooth.
Saute the mushrooms and garlic in the wine for about 5 minutes, over medium-high heat, until they start to dry out. Do not add extra liquid.
Remove mushrooms from heat for a few minutes.
Make your zucchini noodles using a spiralizer, mandoline, or vegetable peeler. This should not be done too far ahead, because the noodles will quickly start to "wilt" as they lose water.
Steam the noodles for 1-2 minutes, just to heat them up. (I place them in a large wire strainer, set in the top of a big covered soup pot with about an inch of boiling water in the bottom. See the noodles and steaming method here.)
|You can order this dandy spiralizer on Amazon for about $30.|
Add sun-dried tomatoes, olives, and basil, and cook for about 5 minutes, stirring often, and adding more milk, wine, or water if it gets too thick. (This should be a fairly thick sauce though, because it tends to thin a bit when poured over the zucchini noodles.)
Season the sauce with salt and pepper to taste, and squeeze in the lemon juice just before serving.
Place steamed noodles in a shallow bowl, and spoon the sauce over the top. Garnish with a sprig of fresh basil, and maybe a little sprinkle of nutritional yeast and fresh ground black pepper.
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