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Serves two&nbsp

For the sauce:

  • 1 clove of garlic

  • 1/four cup cashews

  • two tbsp. lemon juice

  • 1 tsp. sea salt

  • 1 tbsp. nutritional yeast

  • 1 tbsp. olive oil

  • two tbsp. water

  • 1 tbsp. maple syrup

For the noodles:

  • three carrots

  • 1/two red bell pepper

  • 10 spinach leaves

Basil herb oil:

  • three tbsp. olive oil

  • five basil leaves

1. To make the sauce, combine all the components in a higher speed blender or meals processor and blend/procedure till it really is incredibly smooth and creamy.

two. To make the basil-herb oil, combine the olive oil and basil leaves in a mortar and pestle and grind till the basil is totally ground up.&nbsp

three. For the noodles, make thin ribbons out of the carrots, working with a peeler and reduce the red bell pepper into thin strips.&nbsp

four. Gently mix the carrots with the sauce and marinate for five-10 minutes, so they get softer. Add the red bell peppers and gently mix.&nbsp

five. Serve with the spinach leaves and sprinkle some basil-herb oil just before serving.&nbsp