Vegan Zucchini Noodles with Pesto
Ingredients
- 4 large zucchini, ends trimmed
- 2 cups packed fresh green leafs (I used a mix of kale and spinach)
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup cashews soaked in water for an hour
- Sea salt and freshly ground black pepper, to taste
- Cherry tomatoes and bean sprouts, optional
Preparation
Use a julienne peeler or mandoline to slice the zucchini into noodles or use a spiralizer if available. Set aside.
Combine the kale, spinach and 2 garlic cloves in a food processor and pulse until coarsely chopped. Slowly add the olive oil while the food processor is running. Stop and scrape down the sides, then add lemon juice and nutritional yeast. Pulse until blended and season with salt and pepper.
Combine the zucchini noodles and pesto, toss until well coated. Top with tomatoes and bean sprouts if using. Serve at room temperature or chilled.
Cooking tips
If you want to cook the zucchini noodles, add them to a skillet and sauté over medium heat before adding tomatoes and bean sprouts. It only takes a few minutes.
