Creamy Tomato Sauce With Zucchini Pasta
1/2 cup of Cashews
3 - 4 Sun-dried Tomatoes
1 large or 2 medium Tomatoes
1 Garlic clove
4 - 5 Basil leaves
1/4 tsp. of Oregano
1/4 tsp. of Peperoncini
Nutritional Yeast (optional)
Pinch of Salt and / or Pepper if needed
Spiralize the Zucchini and place the noodles into a colander to drain off the excess liquid.
Soak Cashews overnight (or at least 2 hours, if in a rush) then blend in a food processor or with an immersion blender, add a little water to create a cashew cream.
Add large Tomato, Sun-dried Tomatoes, Garlic, Oregano, Peperoncini and pulse to a thick sauce... be careful not do not over blend it.
Add Basil leaves and quickly pulse again. Then combine 3/4 of the sauce with the zucchini noodles and toss, reserving the remained of the sause to put on the top of the pasta. Sprinkle with Nutritional Yeast and enjoy!
If you do not want to use Nutritional Yeast then try top it with some Vegan Parmesan Cheese and a few Basil leaves.
This creamy sauce will help with any meat and / or or cheese cravings and is a staple in a raw food diet!