Zucchini Noodles with Walnut Cream Sauce

Organic Zucchini "Noodles" with Organic Walnut Cream Sauce

SO good.

Here's how:

Using a good quality peeler, peel your organic zucchini into noodles. 

I only used two zucchinis, but it makes kinda a lot of "noodles." 

You can salt and "drain" the zucchini, but I find that isn't necessary and makes it soggy.  You can just use them as-is, but don't salt them.  You can dress them however you want, though, and just add the salt to the sauce.  I just added a little rice vinegar and pepper before adding the Walnut Cream Sauce.

Walnut Cream Sauce

1 cup organic walnuts

3 tsps light miso

2 garlic cloves

2 Tablespoons Nutritional Yeast

Juice from 1/2 an organic lemon

1 Tablespoon Walnut Oil (or you can use olive, or leave it out)

1 Tablespoon Olive Oil 

1 scant cup warmed pasta water 

(I just heated mine in a coffee cup in the microwave for about 30-60 seconds.  I keep pasta water as a staple in my fridge! You can also freeze it if you have room in your freezer).

Put everything in a high-speed blender (like a VitaMix) and blend until smooth and creamy (about 1 min. in the VitaMix).  If using a food processor, process everything excluding the pasta water, (scraping down as needed) until a nice paste forms.  Then, add pasta water a tablespoon or so at a time,  processing in between and stopping to scrape down between tablespoons to incorporate.  Serve over zucchini "noodles," pasta, veggies, or even as a sandwich spread or salad dressing (you can thin it with more water  and/or lemon juice, etc. for a thinner consistency).

Enjoy!