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).
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.
