Cucumber Noodles with Vegan Pine Nut "Cheeze" Sauce
Basil Vegan Cream Sauce
1 cup cashews, soaked until soft*
1/2 cup water
1 1/2 tablespoons fresh lemon juice
1 teaspoon white miso
1 teaspoon chopped fresh garlic
1/2 cup packed fresh basil leaves, coarsly chopped
1/4 teaspoon Himalayan salt
1/4 teaspoon fresh ground pepper
Blend cashews, water, lemon juice, and miso until smooth.
Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
Cucumber Noodles and Assembly
2 cups cherry tomatoes, halved
1/2 cup pine nuts
1 cup basil vegan cream sauce
Fresh ground pepper
Spiralize the noodles. You should have at least 4 cups.
Pat the noodles dry with paper towels.
Stir in the sauce, tomatoes and pine nuts.
Top with fresh ground pepper.
*Typically you need to soak nuts a minimum of 3-6 hours to get them soft. I tend to soak them overnight. Soak in water, rinse and drain.