Raw Zucchini Pasta with Cashew Sauce
Pasta and Pizza • Italian
Description
Originally, coconut water is used instead of water. Thai coconuts can sometimes be found at Metro, but coconut water can easily be replaced with water mixed with honey.
Ingredients
- Courgette 1 piece
- Macadamia Nuts ¾ cup
- Water ⅓ cup
- Meyer Lemon Juice 3 tablespoons
- Honey 1 teaspoon
- Nutmeg ⅓ teaspoon
- Ocean salt to taste
Step-by-Step Guide
Step 1
Everything except the zucchini goes into the sauce. Blend all the sauce ingredients until smooth. It's better to keep nutmeg whole; otherwise, the aroma will not be the same. For one serving, it's enough to grate half a nut on a ginger grater or grind it in a coffee grinder or a spice mill. The sauce needs to be salted adequately, as we will later pour it over unsalted spaghetti (you can also try using Bragg's Liquid Aminos instead of salt, although this soy sauce will slightly change the flavor).
Step 2
Turn the zucchini into thick spaghetti using any julienne knife — either a spiral slicer or a grater for Korean carrots.
Step 3
Toss the zucchini with the sauce — they will wilt instantly, even during mixing.
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