A zoodle den of taste

Yogi

Namrata Sudhindra

shares her favourite recipe with her favourite vegan cashew cilantro sauce

Zoodles of zuchini Ingredients

Wash, peel and spiralise a firm zucchini and keep aside. For the sauce/dip Soak a cup of cashews in water for four hours or in hot water for an hour. Strain and put into blender. Add a handful of washed and cleaned cilantro. 1/2 a ripe avocado Juice of 1/2 a lime Garlic cloves to taste Himalayan pink salt to taste.

Method

Blend until you get a smooth creamy mix. You can eat this cold or warm. For the cold version: mix the spiralised zoodles (Zoodles are an incredibly fresh and healthy alternative to pasta) with the sauce, top it up with your favourite roasted nut (pine nut or almonds). l You can also add some cherry tomatoes and voila, you have a feast! Or if you’re watching your weight then steam the zoodles with a little chilli, you could add some peppers and brocolli too and then mix it with the cashew cilantro sauce and add your favourite garnish. The sauce holds good for a few days in the refrigerator and is great on wraps, sandwiches, and as a dip.