Zucchini pasta with cashew cheese sauce and fresh vegetables

Ok, so this is actually one of my very favorite dishes of all time. It's spiralized zucchini with chopped vegetables (mushrooms, peppers, tomatoes) tossed in a very tasty creamy sauce of cashew cheese. It takes no more than 15 minutes to make and plate the food.

You need:
1 zucchini
5 cherry tomatoes or one whole big tomato, chopped
a handful of white mushrooms, chopped
1 red bell pepper, sliced thinly

Start by prepping the veggies. With the zucchini, you either need a spiralizer, a julienne iron or even just a peeler for potatoes or carrots, depending on what texture you like your "pasta" to be. After that, you move on to the sauce.

Cashew cheese sauce:
4 ounces of cashews
1 tablespoon lemon juice
1/4 cup of water
2 tablespoons nutritional yeast (optional)
salt and cayenne to taste

Place all ingredients in a blender. If the blender has a hard time getting a mixture going, you may need to add more water and nuts. You want the texture to be like a thick sauce and not too watery.

Once you're done making the sauce, add two tablespoons to the zucchini (don't add the other veggies yet). Make sure that the pasta is completely covered in sauce, and then add the rest of the vegetables. Serve immediately.

Here's a closeup!

 This dish is great for both lunch and a light dinner. If you feel like you need to add more protein, throw in some chickpeas, white beans, lentils or even som diced tofu.

Bón appetit!